I am making a Prime Rib for the Holidays and plan to let it rest at least an hour before serving. I only have one oven and would like to use it for some appetizers and other dinner components that cook at a way different temp than the prime rib which I will be serving before dinner. How far in advance to you recommend making Prime Rib and how do you recommend keeping it warm if it is not be served immediately within the hour of removing it from the oven?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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