In article >, Stark >
wrote:

> 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

Me, I'd slice a slab maybe 1/2" thick, then slice that. Toss in a hot
skillet with a little butter for about 30 seconds, shaking the pan, and
serve promptly with fried eggs and toast and hashed brown potatoes.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton