Would it be sacrilegious to braise rib-eye roasts, low and slow, in lieu of a traditional pot roast cut?
I am cooking a beef roast for 16+ people this Christmas. We have young children, 90+ year olds and cancer patients in attendance, so serving rare/medium-rare beef will not be accepted well. I was thinking that braising roasts, in my Staub cocottes, may be a nice compromise. Our grocery is running a special on rib-eye roasts for
Thanks so much!