Prime rib

PSA. The Christmas ads broke today.

I'm making 3 different types of enchiladas for my wife's family Christmas Saturday, then fajitas for Christmas Eve.

Picked up my 20 lb Prime rib roast today. My butcher trimmed, boned and tied the ribs back in place and gave me a 20% off coupon for my entire bill.
Wife will be doing her venison stuffed mushroom caps to go with the roast for our contribution to the Xmas dinner.

Wow that's a contribution.

Tough to cook them for just on or two.

Vacuum sealer does great for leftovers

Question for the class,
I’m thinking about cutting the 20lb roast in half to facilitate even cooking and to have more end cuts for folks not want their meat “red/pink”. I will be using the Traeger at 275 degrees till meat hits 120-125 and then doing a reverse sear on the Weber gasser at 500 degrees for 5 mins a side.
Thoughts on cutting it in half and doing it this way?

Should work for the medium well guest.

feed those non-believers hamburger, keep the roast at medium rare for the real eaters

I refused to cook steak for my MIL years ago because she turned up her nose at a rib eye cooked to medium well as being too raw ... I had overcooked that one just for her, the rest were medium rare. She wasn't amused when I took her plate (she thought I was going to put back on the pit) and returned with a hamburger patty in it's place.

^^^^^^^ I LOVE IT!!!

For anyone wanting it more well done, I take an end slice it, then put it on the grill for a bit to cook it more. That way I don't risk overcooking the rest of the roast.

Only a Communist Heathen would want a Prime Rib, or any steak, cooked gray.

Just my .02,
LeonCarr