Don't caterers do this all the time. They roast a prime rib to a certain temp. in their own kitchen then transport it to an event to serve?
There must be a rule of thumb about roasting, wrapping it to hold and transporting it in an insulated container, like a picnic cooler lined with hot towels, to serve at a later time.
For instance, I want to bring an 18 lb roasted turkey to my nephew's dinner, hot from the oven. It must hold for about 2 hours from oven to table without re-warming.
thanks a million!