holding a standing rib roast
I am making a three rib roast - my first attempt at a standing rib roast; I've been reading up on low and slow and browning and the various techniques, but what I need to know is how long and the best way I can hold it for an hour or two to account for the vagaries of a big family dinner and a synagogue service. Any advice?
Remove from oven and wrap in heavy duty foil: it will stay warm for about an hour (keep in mind that Roast will continue to cook slightly once removed so if you want it to be 135 degrees when served remove it from oven at 125 degrees); or remove from oven, reduce oven temp to 200 degrees (a warming temperature) and return Roast to oven when it falls to 200 degrees. If you put it back in a 200 degree oven say for 2 hours, you will probably want to adjust your final temperature for the roast slightly less than if you were serving immediately.