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Ohio | I would wrap it in foil and to retain as much of the juice as possible. I would not cut it tonight.
I would think you would need to bring it back up to temp slowly tomorrow. If I personally was in this situation I think I would just wrap it in foil and put it in a cooler over night instead of trying to get it completely chilled through. My reason for this is much the same as why you can eat steak cooked to 135, but a ground product needs to be at 165 degrees. Unless you injected it, there is no way to get bacteria into the center of the roast.
Just my thoughts. | |
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Prime rib “leftovers”
