Stark > wrote in :

> What's the best way to warm the remains of a rib roast without much
> additional cooking. Individual slices in a barely warm
> skillet or whole roast in low oven? How low? How long? Before it
> begins to cook. I'm guessing I've got 2 lbs. remaining.
>
> Tks

I like to grill slices over a very hot fire, but it does change the degree of
doneness depending on how long you leave them on.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.