The plan has been for months that everyone come to my house for Thanksgiving. In the last two weeks my 93yo grandmother has declined in health to the point it’s not safe to travel. So, I’m tasked with a challenge. Cook and transport a prime rib one hour away. Anyone got any suggestions on temps to pull the meat and wrap for transport to ensure best case scenario when arriving? I will trim and salt the meat tonight to get a 10hr brine. My plan is to follow Meatheads recipe and put on refrigerator cold and cook at 225° until 110°(he suggests 115°) and sear 5-7 minutes on each side to hopefully get to 125°it. My thoughts are the carry over will give me 130°-135°it after 1hr of carry over. Is this a good plan? Cooking something else isn’t an option being this will likely be her last Thanksgiving and this is all she asked of me...
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Wrap / nestle in ol towels.
Put into appropriate sized cooler.
1 Hour is jus a 'Rest', ya'll be fine as cain be.
Alla yall there have a safe an Happy Turkey Day, an maximize yer time with th Star of th Show: Granma!
Be safe an well, amigo!
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Welcome to The Pit David. I've never had to do that, but someone who can help will be along shortly. I hope your GM improves.
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Howdy from Kansas Territory, Welcome to Th Pit!
Lookin forward to learnin along with, an from ya!
Have a safe an wonderful Thanksgiving with yer Gramma, ask lotsa questions if ya have em.
Philosophy.Family History/Ancestry. Receipts. Wisdom. Advice. Anything.
There's no time like Th Present, amigo.
Please, Trust me, on this.
Please?Comment
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Possible to get there early enough to just cook it entirely there? That would be my first choice. Otherwise, as Bones said, placed the wrapped roast in a cooler with towels nd it should stay warm for the drive.Comment
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Cook as you would normally (your times/method look fine). Put in between some towels in an insulated cooler—I wouldn’t wrap it up though. Assuming you have a 3+ rib prime rib, there is plenty of thermal inertia to cover you for the hour. You could also put hot water in your cooler then drain before putting the towels in so to buy you more time. You’ll be fineComment
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I'd say you're safe as long as the PR is of legal age, if otherwise don't cross state lines.
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I might suggest not searing the outside, I quit searing PR many years ago as my chef brother pointed out that putting good seasoning on the outside is the key not the sear which can overcook the exterior, he didn't want any gray color. As he said everyone is concerned with the flavor of the meat not the exterior. Let us know how you made out, good luck!Comment
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We made and it turned out well!Attached FilesComment
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