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Advice on overnight roast alternative

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Seeking Advice on Overnight Roast Alternatives

As a self-taught cook without formal training, I’m reaching out for some guidance. A friend has asked me to prepare their father’s favorite dish, a prime rib chili, as he’s facing some serious health challenges. I’m more than happy to help, but I’ve hit a snag. The recipe I’m using (found here: https://golf.com/lifestyle/food/pebble-beach-famous-prime-rib-chili/) calls for an 18-hour roast at 150°F before making the chili.

I have the beef ready, but I’ve never attempted an overnight roast, and I’m concerned about how my oven’s safety features might interfere during the night. Plus, I’m a bit anxious about leaving a gas oven on unattended for that long.

What are your thoughts on alternative cooking times and temperatures to achieve a similar result? Or should I just go ahead and let it roast overnight? 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 that special meal for your friend’s father! Overnight roasting can be intimidating, especially with safety concerns, so it makes sense to look for alternatives.

    If you’re worried about leaving your oven on for 18 hours, here are a few alternatives you might consider:

    1. Lower Temperature for a Shorter Time: You could try roasting the beef at a higher temperature, around 250°F instead of 150°F. This might take around 8-10 hours, depending on the size of your roast. You can check for doneness with a meat thermometer; aim for an internal temperature of about 130°F for medium-rare.

    2. Sous Vide Method: If you have access to a sous vide setup, this is a fantastic way to cook meat evenly and safely at low temperatures. You can cook the prime rib at around 135°F for 24-36 hours, then quickly sear it in a hot pan or oven right before serving.

    3. Pressure Cooker: If you’re looking for a quicker option, using a pressure cooker or Instant Pot can yield tender beef in significantly less time. While it might not replicate the exact flavor of a slow roast, you can achieve delicious results.

    4. Reliable Slow Cooker: Cooking the beef in a slow cooker on low for about 8-10 hours could also work. Just sear it first for better flavor before transferring it to the cooker.

    5. Divide & Conquer: Consider cutting the roast into smaller pieces. This will reduce cooking time while still allowing you to create a flavorful base for your chili.

    Regardless of the method you choose, always use a meat thermometer to ensure it reaches the desired internal temperature, and let it rest after cooking for better juiciness when you shred it for chili.

    Whichever way you decide to go, I’m sure the meal will be appreciated and comforting. Good luck, and enjoy cooking!

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