leave it to cool in a cool room to about room temperature and then refridgerate.
Roasting is not a quick method so I don't think you'll find a way that works. You can reduce the time required by using smaller cuts of meat.
The best way to cool a garage would be by using a portable fan. A fan can help circulate the air and cool the area.
the closest you will get is sear the edges and coot the meat in hot aju. you can't roast them the way you want because the will loose moisture to much
in the store room until it feels cool
No, a standing rib roast, also known as prime rib, is a much better cut of meat and comes from an area just to the rear of the cross rib roast, also known as English roast. The cross rib roast is from the cut of beef known as "chuck", which is from the top of the forelimb, near where it meets the shoulder blades. The standing rib roast comes from the area of the ribs where they meet the rib cage (above the area of the rib cage where the "short plate" cut is). They really are not the same, and do not cook the same way. The cross rib roast is best braised, whereas the standing rib roast is best roasted. You should see a difference in the price, with cross rib roast being less expensive than standing rib roast.
The best way would be to call a penalty and then freeze the puck under the ice.
Be like me!
When seasoning a roast of any kind it's best to do it the day before you are ready to cook it. This will allow the spices to penetrate the meat deeper. For ten pounds of roast be sure to cover it well with your favourite seasoning. Maybe a quarter cup or less off the combined seasonings. The outside may be a bit over seasoning but over night it will find it's way further into the roast.
the best way to cook a standing rib roast is to pre-heat the oven to 500 degrees. Place the seasoned roast in the oven. After one hour turn heat off. DO NOT OPEN door. (Advise everyone else to leave the oven alone as well!!!!) After 1 hour 45 minutes remove roast and check the temperature, using a standard meat thermometer. The roast should be between 140 and 160 degrees depending on doneness desired. If you think the meat is too rare, then heat oven to 300 and roast another 10- 20 minutes until the meat is the desired level of doneness. Remember let the roast sit before carving. The roast continues to cook while sitting.
A meat thermometer and check it in a few different places.
the best way is to make a really cool place and have people visit it.