Prime rib tips: Pre-cooked, par-cooked?
I'm making prime rib that has to travel and wait at least 2 hours before it's supposed to be served. What should I do? Cooking it all the way (medium-rare) and letting it sit out seems like a waste. Par-cooking it doesn't sound food-safe because it will have to sit out until I can finish cooking it at our dinner destination. Please help...advise is much appreciated.
Wasn't there just a thread about this, but the travel time was 30 minutes. You have some serious issues with the danger zone temp if you do this, plus it will dry out the meat and make it spongy if you stop the cooking process and restart it.
Either do something else or have wherever you are going start the roast for you.
First, you should find yourself a cooler that can house the prime rib during transit. This will insure that the Prime Rib will maintain some heat. If I were in your shoes, I would roast to 118* using the low and slow method (225* for 4-4.5 hours approximately). Wrap the roast in foil and place into the cooler. You can use some bath towels to insulate some more if desired. When you arrive at your destination, place the roast back into the oven @ 225-250 for 20-30 minute to warm the meat back up. Finish with a high heat blast for 8-10 minutes @ 500*. You will not need to rest the meat and you can slice right away.