We will be serving a 12-14 lb. standing rib roast on Christmas Eve at my sister's.
I would like to cook the roast in my oven - which is convection and a much better oven - and then take it to my sister's, which is about 20 minutes from my home. We would not be serving the rib roast right away - probably about two hours after I arrive at my sisters.
How would you do this? Cook it all the way (to medium rare), tent it, and keep it warm in her oven until ready to serve? Cook it most of the way at my house and then finish it off in her oven? Any guidance would be appreciated. I have also never cooked a standing rib roast before. . .