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Cooking a boneless rib roast with time/travel complications...Please help!

sommrluv | Jan 13, 201208:01 PM

Ok, against my better gut feelings, I let my husband talk me into a boneless rib roast instead of my normal standing rib roast. Now I'm a little hesitant to use my normal 'fast' cooking time.

Here is some background...

We're having construction done on our home and cooking dinner for 8. A friend graciously offered their home which is approximately 30 minutes from ours. What is the best way to transport either a cooked roast, or interrupt cooking a roast? I'm assuming that we will visit for an hour or so before sitting down to dinner. I have the normal cheese/pate/cracker spread with the obligatory deviled eggs (hey, we have our own chickens, deviled eggs can be something special! LOL).

I went ahead and purchased an entire rib primal (14 lbs) which is obviously too much for the party but I like working with whole pieces of meat. I was thinking of doing about a 7lb roast.

Is there a recipe that I can start cooking, wrap well and let rest for 90 minutes before finishing in the oven without losing juiciness of the meat? Should I go with a crusted roast or could that flop?

Also, I'm not sure if it's helpful...I do have one of those electric roasters that I can cook in, wrap well in foil and drive with, essentially cooking on our drive. This keeps me from having to bug my 'co-host' to have a pre-heated oven and is something I can sit on the countertop. Honestly I only use the thing for country hams so I'm not sure how useful it will be in this particular instance.

Thank you in advance for any help! I've been reading past threads for about an hour but no one seemed to have a travel kink in their recipe.

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