I have recently started as the head chef at a small B&B and have a prime rib problem. I would like to cook the 18-20 lb. boneless rib low and slow as I have been told but can't. I need a suggestion to make an excellent prime. Here is my problem, I arrive at work usually2 hours before dinner service starts. I then immediatly pull out the prime to cook and prepare it as I have been told by the owners. I then place the prime in a 300 degree oven and cook a full prime for 2 hours. When I temp the meat it is usually around 90 degrees and is quite rare in the middle. I cannot seem to get the owner to pull the prime out of the cooler earlier so it come up closer to room temp and I cannot go in earlier to do this myself. Any suggestions on how I can make a better prime for the inn?