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Home Cooking

Prime Rib Roast - Roasting Interuptus‏

OldViking | Mar 1, 201503:22 PM     4

I could use a little help, in a timely fashion, on dealing with a partially cooked boneless rib roast.

A little back ground. My son and my brother-in-law share the same birth date, and for the celebrations, my wife and I have hosted a combine birthday party for the past 20+ years. Family comes from multiple directions and distances. Everybody (usual number has been 10 to 12 folks) has enjoyed the rib roast in the past. This year (today precisely) is different. Due to the start and very unpredictable fashion of a snow/ice storm that has hit the area that is expected to go on until tomorrow morning, more than half the group, including one of the celebrants, stated that the roads were tooooo bad and that they were not going to make the 50 plus mile trip. We immediately rescheduled the event to this coming Wednesday, March 4th, the first date that all could make it.

The problem. I cook my rib roasts as follows: 7 pound roast, air dried for 5 days, out of the fridge for 3+ hours, browned in a skillet outside (in the snow) on a gas grill (the wife can't abide the mess of browning on the stove top), and put in the oven at 200 degrees for 30 minutes per pound. The decision to postpone dinner was made a little less than halfway through the process, with approximately 2 hours remaining to cook. Roast came out of the oven, was allowed to cool for approximate 30 minutes, then put back into the fridge, currently uncovered.

The question. I am aware of the dangers of trying to reheat a cut of meat (leftovers), mostly the dry and tastelessness of the results. The situation here is I have a 7 pound roast that partially cooked. What is the best approach to having a viable (and still delicious) roast from this point?

My thoughts. Never having to do something like this before, I plan on taking the roast out of the fridge and bring to room temperature (approximately 3 hours), put it back into a 200 degree oven, and, paying close attention to the internal temperature, remove the roast when it hits an internal temperature of 120 degrees. With a little bit of luck, I suspect that this will require about 90 minutes in the oven.

How far off the mark am I in this approach?
How big of a disaster do you think I'll have to deal with?
Got any suggestions?

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