14lb Rib Roast Reheating Qestions

[Brian Merz]

For the past 3 years I have been doing a 12-15 lb boneless rib roast for the family Christmas dinner. This year due to moving and and my wife having to work I will have to cook the roast at home and transfer it to my brothers house 2 hours away. My plan is to cook to my desired 125d and wrap in foil and blankets in a cooler with some hot towels in the bottom to keep it warm. My concern is that I will be well under the 140d saftey zone for much longer than my normal rest for 30min and slice. My other option is to cook and slice at home the day before and refrigerate the slices then reheat at a low heat at my brothers place.

Any good sugestions out there? I would hate to overcook the $115 chunck of beef or worse make my family sick.

 

[J Reyes]

My vote would be plan B. Cook ahead, slice, cool.. next day-reheat in a covered pan with beef broth at around 325.

I did it this way many times in a work environment for French Dip sammies or roast beef slices.

 

[Gene_N]

I would cook the night before but not slice. When you get to your brother's house, slice then heat and serve to order using a cast iron pan.