On Feb 3, 1:54*am, "Dale P" > wrote:

> Large hotels and restaurants have holding ovens where beef roasts can be
> held at the 140 to 150 area for long times. *The meat is still medium rare
> when cut into, but is held at a high enough temp to be safe. *If I were
> doing this with a home oven, I would be more inclined to pull the roast out
> of the oven after several hours and then refrigerate. *Reheating when ready
> to serve would most likely produce a beautiful roast. *You probably won't
> get sick from your method, but why take chances!!

what is life without chances? I feel a french song and a ciggarette
coming on...

anyway, I'll be reheating the now chilled beef as per the
reccomendations of the worried wendies here.

> Dale P