Kent wrote:

> 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.


If absolutely I want to keep cooking it to a minimum, I
wrap in lettuce leaves and nuke it until it's just warm
enough. I find this is the best way to minimize cooking
but still rewarm it.

If I'm no so concerned about extra cooking, I gently
warm it in gravy or jus.

--
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