Originally Posted by Gore
Thanks Ron, this is similar to what many restaurants do to hold prime rib at a given temperature to prevent it from cooking longer. It certainly gives the cooks a lot more freedom. I have not tried it myself, but I know I have eaten prime rib from restaurants that have been cooked this way (I've asked). Maybe I'll give this a try next.
The best restaurant prime rib I've found is from Skip's Other Place in New Buffalo, Michigan
and they do this. The hard part is holding at the right temp. Most home ovens won't go below 170, which will keep cooking the roast. The FEC-100 (or the Cookshack electrics) are perfect for this since they will hold at 140. Skip's, and probably other restaurants, use a CVap, or Controlled Vapor Technology holding cabinet
to hold the meat at a specific temperature. Home cooks don't have that luxury unless they have a lot of money :D