Ellen in Ojai is making two 4-bone prime ribs and then transporting them to another location to be eaten 3 hours or more after they are cooked, and she wants to know how to keep them from overcooking during that time, especially since she wants one of them to be medium rare (of course she does!) She will not have access to the oven when she arrives, but she does have access to a gas grill. Will that work? And how does she keep them from overcooking?

Using a gas grill is a perfectly good option, Ellen. Sear your meats at home, pack as your normally do and then preheat your grill on arrival.

Listen now to Chef Cary’s instructions on preparing your prime rib in two different locations. It should work out very well.

Please do not hesitate to give us a call at 1-800-977-1224 to discuss this or other cooking techniques.

PS. The estimated cook time on location is 30 minutes.

PPS. Here is a link to a great Prime Rib with Cabernet Au Jus recipe.