Hey guys! Long time lurker! Need a little input on making this Christmas dinner plan work. I was asked to make the 18 pound prime rib roast for dinner at a relative's house. Dinner is at 4pm. My plan is to follow Meathead's recipe with the 24 hour dry brine, cow crust, indirect heat at ~225 until 115 internal (guessing 3.5 hours maybe) and then sear until I reach about 125. The tricky part is this guy is going to another house. Almost finish it my house a couple hours before hand (hence the 125 finish temp) and let it rest until time to go. Then sear it again at the new house until 135 to "reheat" right before eating.
I guess what I'm hoping you guys can help with is the timing? Should I roll the dice and try to plan it so the meat is seared and done immediately before leaving or should I finish it early, maybe let it rest for an hour or two and then take it over? Do you guys think I should cook to 115, NOT SEAR, and wait to finish it at the other house? Or is my plan just bad all the way around! Thanks for the help!
I guess what I'm hoping you guys can help with is the timing? Should I roll the dice and try to plan it so the meat is seared and done immediately before leaving or should I finish it early, maybe let it rest for an hour or two and then take it over? Do you guys think I should cook to 115, NOT SEAR, and wait to finish it at the other house? Or is my plan just bad all the way around! Thanks for the help!
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