rib roast

Moleman

I'm familiar with resting briskets, pork shoulders and such but not a rib roast. I have one dry brining for Easter. I need to make at home and then take else where along with a ham. The ham I'm not all that concerned about but with the prime rib I want to make sure I do it right. I've read quite a few posts and think I have a good idea as to how to cook it. Just curious about how long I can let it rest before I start to lose quality. Appreciate any help and thanks. Originally posted off topic by mistake. 

CornfedMA

How far do you need to travel with the finished roast? Advice will vary greatly for a 15 minute drive vs an hour. 

Moleman

The drive is only 15 minutes. I'd rather not have to run straight over andcut to serve it. I'd prefer it we could wait an hour or so to eat but if you don't think that's possible I'll do as informed. Thanks 

PigBeanUs

It can go an hour. Don’t foil it right away. Let it stop cooking before you cover it. 

Moleman

Thank you sir, much appreciated  

CornfedMA

I would agree. You should be fine. If you can avoid it, try not to wrap it tightly in foil for the ride so it doesn’t steam. 

PigBeanUs

Exactly
can even toss a clean dishcloth over it and then lightly tent with foil

Moleman

This place is the greatest. I’m thankful to all. I wish I could contribute more. But I’ve learned so much from all of the people on here. And I’m thankful. Happy Easter to all.