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.

I hope that you made lots of good gravy with that roast. Gently heat the
gravy in a pan and heat slices of the beef in the gravy. Cut the bones
off, slather them with BBQ sauce, wrap them in foil and heat them in the
oven. That is a real treat.