Dave Smith wrote:
> 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.

(paragraph separation)

Cut the
> bones off, slather them with BBQ sauce, wrap them in foil and heat
> them in the oven. That is a real treat.

Dave, you had me scared for a minute there! I thought you intended her to
slather the whole thing with BBQ sauce! I'll agree the ribs are great as Q,
although I do them dry (no sauce), rubbed with whatever herbs sound good at
the time.

And to clarify, I'd remove the bones (leaving enough meat for 'ribs') prior
to heating the non-rib portion in the gravy.

Jill