I made a 6.5 pound, three bone standing beef rib roast for a family dinner. The trick, was that I had to cook it at home, then travel 45 minutes to the location of the dinner.
Cooked roast at 425 for 15 minutes then at 325 for 1-1/2 hours, till meat thermometer read 108, still quite rare. Kept the meat in pan, wrapped in foil, and a couple of dish towels and drove to MiL's house.
Roast arrived intact and steamy. With an internal temp of 126, which when we cut it was mostly medium, with just a tiny bit of medium-rare at the center. Still delicious, but more well done than we wanted.
What should I do differently if I were to do this again? Other than eating at home of course...