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Prime Rib Ice Chest Method

Unknown
Unknown
edited November -0001 in EggHead Forum
I remember reading a thread quite some time ago about keeping a prime rib after it is cooked in an ice chest wrapped in tin foil and a towel in order to keep it until serving time. If anyone has some pointers on this technique I would sure like to know it.
Thanks
MorrieC
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Comments

  • Unknown
    Unknown
    MorrieC,[p]Well...[p]Ya double wrap it in HDFoil.
    Then, wrap it in old towels.
    Then, put it in the "cooler," with lots of towel on top...
    Close the lid...
    Wait patiently...
    Serve on schedule.[p]Now -- Ask me an easy question![p]~ B

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  • Unknown
    Unknown
    PS -- I have to confess, your's is one of the rfew questions I CAN answer. Most of the people on the forum know a LOT more than I![p]Felices Navidades![p]~ Broc
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  • Super Glide
    Super Glide Posts: 76
    MorrieC,[p]You can follow Broc's advice, but let me add one thing.[p]Let the meat rest out of the cooler for at least 15 minutes.[p]If you put it in the cooler too soon it will continue to cook with the carryover heat and could end up over done. It's happened to me... meat that I thought would be perfect medium rare turned into medium well in the cooler. The smaller the roast, the more likely it is to overcook, but it's still best to let it rest out of the cooler until the temp stops rising and then foil and put it in the cooler.[p]You can keep it for a while like that, but not too long. I'd say no more than 2 hours, and that's no more than a guestimate.[p]You can keep Butts or Briskets in a cooler for hours and hours because thy are usually cooked to 200* internal and if the temp falls 60* it is still hot. A rib roast never gets higher than 135 internal, so if the temp falls just 30*, the meat will be warm at best.[p]Good luck.
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