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 <$3.00/lb (75% off), with the tougher cuts at $6.00+/lb (round/chuck/etc.). Would it be sacrilegious to braise these rib-eye roasts, low and slow, in lieu of a traditional pot roast cut? I am aiming for something similar to my favorite Braised Beef Short Rib recipe? (Alison Roman's Garlic Braised Short Ribs (NYT) - This is my husband's FAVORITE dish that I make.) For a 6.5~lb 3-4 rib roast, would 4-6 hrs at 250F make it fall off the bone? Is that a good thing? I cannot generally stand beef cooked beyond medium...with the exception of the referenced short ribs. Do you think I can achieve a similar flavor and mouth feel, in a larger quantity, with this approach? This is my first year hosting the in-laws, as a newlywed; failure is not an option... :/
Thanks so much!