I am thinking of serving prime rib as a special on new year's eve, and could use some advice from my fellow chefs out there, specifically on holding and the pick up to order with respect to guests desired temperature. I make a great prime rib, but usually only for buyouts, wedding parties, or a one time pick up and plating situation. I always truss my rib loins, season generously all over with sea salt and cracked pepper (encrusted), get a good hard sear, then press and rub with fresh rosemary, parsley, and sage. I then roast until rare (105°F) in the center, and rest for thirty minutes before removing the trussing and portioning. Of course the ends are more on the mid well side, but I have a rosy color and very juicy roast throughout. I am thinking of portioning at 12-14 oz. One of my main concerns is serving it hot, and to the desired temperature of the guest. If someone wants it rare, mid rare, or even medium by the middle or end of service, how do I pick it up without losing the color or going over? Any advice would be helpful and much appreciated, as I am sure those great chefs out there who serve prime rib have encountered this and learned a way to make it happen and do it right.