Awww, atty - that is horrible.
My Prime Rib Roast for the shelter turned out perfectly. I was extremely pleased! Here's what I did:
Night before: cut the huge roasts into manageable pieces. Made a mixture of olive oil, lots of minced garlic, Kosher salt, freshly ground black pepper, white pepper & dried thyme. Rubbed the fatty top of the roast with the mixture & placed the roasts into large food-safe bags. Refrigerated them overnight.
This morning: set them on the counter for 1 hour. Roasted in a 460 F oven for 12 minutes. Turned the oven down to 400 F for 8 minutes. That browned the outside nicely. Then I lowered the temp. to 325 F & roasted for about 20 minutes per pound - until the internal temp. reached 125 F.
And, yes, I absolutely used a probe thermometer & double checked with the pocket thermometer.
At that point I covered the roasts in the hotel pans with heavy duty foil & drove them to the shelter - about 1/2 an hour away - that was their sit/rest time. That took care of the residual cooking part.
It was fantastic & I'm not really a beef person! I should probably point out that a local restaurant donated the Prime Rib so I imagine they got some very, very nice meat to start with. That didn't hurt!