I have been using this recipe for years and am always pleased with the results. Actually I have never done a rib roast but have used this technique for other types of roasts always with great results.

I did the roast this way and checked the oven temp 30 minutes after turning the oven off. My oven did not hold the heat as needed. The roast turned out fine except for one thing: How do you keep the meat hot while resting? It always seems the meat is no longer hot when served..What am I missing? Thanks for your assist~