"Stark" > wrote in message
...
> 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

How about the top shelf in a very hot grill?