Taking a Rib roast to Grandma's

[Sdell]

Hi Everyone,

I am planning on taking a rib roast to my mom's house on Christmas and can't decide how to do it. I would usually reverse sear it, and I was thinking of smoking it at my house, pulling it out of the smoker at about 110f, and finishing it in a very hot oven when I get there. I could also take a cast iron skillet and sear it when I arrive. Alternatively I could just smoke it and sear it at my house, wrap it in foil, toss it in a cooler and take take to her house. It is about a 45 minute drive to her house. Any advice is welcome and Merry Christmas.

[RamaJama]

Following, as I am in the same situation except a little longer drive. I’m thinking about just cooking it like normal and faux cambro after that

[Oak Smoke]

With only a 45 minute drive this is by far the simplest and best way to go IMHO. You’re at home cooking on a cooker you’re used to with all your tools, here’s your best chance of getting it right. Why not accomplish the rest and drive to Grandma’s at the same time.

[barelfly]

I know when I’ve made rib roasts in the past, holding for a time and searing is how I have always finished. I think if you have everything packed ready to go, and then wrap that roast up in foil and into a faux cambro/ice chest with towels and sear once you get there would be a good plan. 110 may be a little on the low side to pull and let rest 60 minutes by the time you get unloaded, but that’s just my thought. Others may provide some better thought on that.

enjoy that rib roast!

[jfmorris]

If you do the sear after a rest in faux cambro for almost an hour, I would take the cook temp up to your final doneness of medium rare. It’s going to lose 10-15 degrees in the cooler and won’t regain that in a skillet or oven sear.

[Rob whatever]

This is the correct way to do it.

[STEbbq]

Agreed.

[Sdell]

Thanks for the input. I will pull it at a little higher temperature and let it carry over to rare/medium rare before popping it in the cooler. I figure undercooking can be fixed but there is no way back from overcooking.

[RlsRls]

Are you planning on arriving and sitting down to eat right away? How big is it? Could you cook the whole roast at Grand Ma's? Any chance she's got a Weber kettle?? Might be less stressful in the long run! Either way, I'm sure it will taste great! Good Luck!

[Sdell]

We will eat as soon as we arrive. Unfortunately she only has a tiny gas grill and her oven.

[xrodbob]

Clearly Grandma needs a Weber kettle for Christmas!

[Steve B]

Looking like this is how I’m gonna roll with a strip loin roast for Christmas. Plan on SVing @137*, half of the family doesn’t like medium rare and a couple like it more on the medium well side🤦🏼, for 6hrs. Will leave in the bag and wrap with towels right out of the dryer and into a cooler. We will eat about 2hrs later. 45min drive and 1hr, about for appy’s. Sear with my grill torch and serve.

Whatcha think?

[shify]

Your idea of reverse searing it at home (either in oven or on smoker) and then finishing in a hot oven at grandma's house is the way to go. It is pretty much what you would do anyway at home where you'd cook to temp, remove from oven and rest while the oven temp is turned up super high and then finish.

Yeah, you'll have a little more time at rest than normal but shouldn't really impact it much, depending how big the rib roast is, the internal temp shouldn't drop that much in 45 minutes. So provided the oven is pre-heated, I'd maybe target the internal temp maybe 5 or so degrees higher than normal.

Might just need to pat dry the exterior when you get there if you wrap in foil or put in a cooler to ensure you get a nice crust without overcooking.