I hate the prospect, but I may well have to do this. The Wife's family Christmas is in Marion at her daughter's, and my son-in-law has a pit that…..well…….SUCKS. I don't like shoveling coals into an old 55 gallon drum "pit" and trying to get any consistent temp control. Im looking at making it in my pit then transporting the next day.

Could smoke to about 110 then fridge and finish in oven to desired temp.

Or slice, vacuum, and sous vide reheat.

Do the Thomas Keller Blowtorch Prime Rib and make it in their oven. As long as the oven can hold somewhere close to 275, you'll be fine.

Since you're serving a big roast at around 130 or so, there's no advantage to cooking it ahead of time. You'd end up cooking it to 130, cooling it down, and then reheating it to 130 to serve. There's no point in doing that.

I've done the TK blowtorch and I've done the reverse sear from Serious Eats. IMHO the reverse sear is better.

But the TK horseradish cream is hands down the best add on ever.

Do it in the oven

https://www.seriouseats.com/perfect-prime-rib-beef-recipe

Mathguy64 said:

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I've done the TK blowtorch and I've done the reverse sear from Serious Eats. IMHO the reverse sear is better.

But the TK horseradish cream is hands down the best add on ever.

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Exactly correct on both points

In the past I've reheated ribs by vacuum sealing them, then heating them to 125ish in a sous vide.

I wouldn't spend all that time and money on prime rib if I have to do it. If you have to make prime rib and don't have any other options, that's probably your best bet.

Given the constraints, you might be better off just grilling some ribeyes.