Did a prime rib last night. Reverse seared it at 250 till it hit 120 (about 3 hrs). Pulled & Rested it on the counter for 45 minutes, then covered with a stick of soft butter and into a 550 degree oven for 15 minutes, pulled at 130 and it was perfect, crusty & rare edge to edge., No need to rest it further, just slice and consume. Poaching gift box of Harry & David pears from the office unwanted pile today. Poached pears, w pecans, & blue cheese to go with leftover beef tonight.