Do any of you have a routine for warming up standing rib that
works?[maintaning moisture, degree of rare, taste, etc].
The two of us can only consume a small fraction of a three rib roast. It
would be nice to have the same dinner all over again, instead of having to
resort to sandwiches, hot beefs, stroganoff, etc. All of that is a pretty
dismal way to consume a very expensive cut of beef.
I have warmed up a standing rib beginning at room temp., in foil, very
slowly at an oven temp. of 175F to the old rare temp of 120. This works,
more or less, though obviously quite a lot is lacking.
Have any of you tried a microwave to do the same thing?? It should work.
Wrapping it, or covering it with saran, and warming very slowly on the
defrost power level, after bringing the roast to room temp. should work???
Has anyone tried this, or any other method.
Thanks to all,
Kent