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transporting ribeye roast

RemaxpatRemaxpat Posts: 13
I bring ribs, briskets, pizzas, pork butts and the like to functions and parties year round ever since I discovered the egg.  I am bringing a rib eye roast and stuffed boneless leg of lamb to office Xmas party tonight.  I have always triple wrapped my meat and put them in a warm cooler and the results have been amazing.  I was just reading on that wrapping a standing rib roast will open pours and the meat will lose its juices.  I have never transported this type of meat but could leave it on a rack on floor of car... worried it will cool too much. Can I let it stand for a 15 minutes and wrap it ... anyone?

LBGE replaced a 22.5 Weber Kettle and Weber Gas grill.


  • nolaeggheadnolaegghead Posts: 15,963
    We'd cook a bunch of standing rib racks in the morning at the restaurant I worked at back in HS and college.   We'd keep them warm in a warming oven all day and through dinner service.  I don't see a problem with FTC into a warm cooler.  You just don't want to tent or FTC it immediately if you do a reverse sear, or if you cook it over 250 for 20 minutes (or so) or it'll overcook.  No different than any tender meat roast in my opinion.  That juice makes excellent au jus, and that cut has so much fat that it never seems dried out cooked MR or less.
    This is my signature line just so you're not confused.
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  • Thanks... and from one of my favorite places to eat...
    LBGE replaced a 22.5 Weber Kettle and Weber Gas grill.
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