Stark wrote:
> In article >, Wayne Boatwright
> > wrote:
>
>
>>Stark > wrote in :
>>
>>
>>>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
>>
>>I like to grill slices over a very hot fire, but it does change the degree of
>>doneness depending on how long you leave them on.
>
>
> Thanks for the grill suggestions. Unfortunately it's 11 deg. here in
> Memfis and I'd be standing on about 3 inches of solid ice. Maybe I'll
> wait until tomorrow when it's supposed to be near 50.



How are the roads? Yesterday morning, it was still slow driving on I-24
between Nashville and Paducah because of patchy ice (3 to 6 inches
thick!) on the highway.

I would slice the roast thick, and heat it in a warm tightly covered
skillet -- maybe with a little gravy.

Bob