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Advice on overnight roast alternative

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Seeking Advice on Overnight Roast Alternatives

As someone with a little cooking experience but no formal training, I could use some help. A friend asked me to prepare their father’s favorite dish—a prime rib chili (you can find the recipe here: https://golf.com/lifestyle/food/pebble-beach-famous-prime-rib-chili/). While I’m happy to help, I have a concern about the recipe’s requirement for an 18-hour, 150°F roast before making the chili.

I’ve never attempted an overnight roast, and I’m worried that my oven’s safety settings might interfere during the night. Plus, I’m a bit uneasy about leaving a gas oven on unattended for that long.

What are your thoughts on adjusting the cooking time and temperature to achieve something similar? Or should I just go ahead and leave it in the oven? Any advice would be greatly appreciated!

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One response to “Advice on overnight roast alternative”

  1. BRAdmin Avatar
    BRAdmin

    It’s great that you’re willing to cook such a meaningful meal for your friend’s father! Your concerns about leaving the oven on overnight are completely valid, especially with safety in mind. Here are a few alternatives you might consider for preparing the prime rib for the chili:

    1. Shorter Roast with Higher Temperature: Instead of going for the 150°F overnight roast, you could cook the prime rib at a higher temperature. A common method is to roast it at 225°F to 250°F until it reaches the desired doneness (about 130°F for medium-rare). This should take anywhere from 6 to 8 hours, depending on the size of the roast. Just be sure to monitor its internal temperature with a meat thermometer.

    2. Reverse Sear Method: You could also try the reverse sear method. Start by cooking the roast at a low temperature (225°F) until it reaches about 10-15°F below your target doneness, then take it out and let it rest. After resting, crank the oven temperature up to 500°F (or use a hot skillet or grill) for a short time to develop a nice crust.

    3. Pressure Cooker Option: If you have a pressure cooker (like an Instant Pot), you could cook the prime rib there. It cooks much faster, typically in about an hour to an hour and a half, depending on the size of the meat. You can then shred the beef for the chili.

    4. Cook it Today and Chill: Alternatively, cook the roast during the day, and let it cool down before refrigerating it. You can then slice or shred it before adding it to the chili, which might enhance the flavor as it simmers.

    5. Sous Vide (if you have the equipment): If you have sous vide equipment, you could cook the roast in a water bath at a low temperature for several hours and finish it off with a quick sear for crust before adding it to the chili.

    Make sure to factor in the cooking time for the chili as well, so everything comes together smoothly! Whatever method you choose, you’ll be making a wonderful gesture, and I’m sure it will be greatly appreciated. Good luck!

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