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.

Stark > wrote in :

> 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.
>

Erm, sorry! I had no idea it was that cold in Memphis. It's nearly 70
here in the desert. I even thought of cooking the whole roast on the gril
today, but opted for the oven as I usually cook them.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Wayne Boatwright wrote:
> Stark > wrote in
> :
>
>> 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.
>>
>
> Erm, sorry! I had no idea it was that cold in Memphis. It's nearly
> 70 here in the desert. I even thought of cooking the whole roast on
> the gril today, but opted for the oven as I usually cook them.

Yeah, we had a nice 12 hour bout of sleet the other day. Everything is
frozen solid.

Jill

Wayne Boatwright wrote:
> Stark > wrote in
> :
>
>> 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.
>>
>
> Erm, sorry! I had no idea it was that cold in Memphis. It's nearly
> 70 here in the desert. I even thought of cooking the whole roast on
> the gril today, but opted for the oven as I usually cook them.

Yeah, we had a nice 12 hour bout of sleet the other day. Everything is
frozen solid.

Jill

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.

If you'll give me directions to your house, I'll take that pesky leftover
rib roast off your hands

Jill

In article >, jmcquown
> wrote:

> 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.
> >>>

> If you'll give me directions to your house, I'll take that pesky leftover
> rib roast off your hands
>
> Jill
>

Now that's just down right mean.

Stark wrote:
> In article >, jmcquown
> > wrote:
>
>> 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.
>>>>>
>
>> If you'll give me directions to your house, I'll take that pesky
>> leftover rib roast off your hands
>>
>> Jill
>>
>
> Now that's just down right mean.

Nonsense I live in Memphis and am willing to drive on still icy streets
to help you out! Seriously, reheat it in your lowest oven temp oven until
it's warm. Might consider wrapping it in foil, I'm not 100% sure about
that.

Jill

jmcquown wrote:
>
> Stark wrote:

> >> If you'll give me directions to your house, I'll take that pesky
> >> leftover rib roast off your hands

> > Now that's just down right mean.
>
> Nonsense I live in Memphis and am willing to drive on still icy streets
> to help you out! Seriously, reheat it in your lowest oven temp oven until
> it's warm. Might consider wrapping it in foil, I'm not 100% sure about
> that.

I hate when you order it medium rare/whatever, and the roast is not
quite ready so they cut off a rare slice and just heat it on the
grill or in a pan. Grrrr, just *ruins* it. Just give me rare,
I'll deal, don't reheat it!

nancy

Nancy Young wrote:
> jmcquown wrote:
>>
>> Stark wrote:
>
>>>> If you'll give me directions to your house, I'll take that pesky
>>>> leftover rib roast off your hands
>
>>> Now that's just down right mean.
>>
>> Nonsense I live in Memphis and am willing to drive on still icy
>> streets to help you out! Seriously, reheat it in your lowest oven
>> temp oven until it's warm. Might consider wrapping it in foil, I'm
>> not 100% sure about that.
>
> I hate when you order it medium rare/whatever, and the roast is not
> quite ready so they cut off a rare slice and just heat it on the
> grill or in a pan. Grrrr, just *ruins* it. Just give me rare,
> I'll deal, don't reheat it!
>
> nancy

Would you rather eat it cold two days later? Okay, maybe sliced fairly thin
on a sandwich - toasted sourdough roll or something like that I'd still
want it warm, but that's just me. And Stark has @ 2 lbs.of rib roast left.

Jill

On Sun, 26 Dec 2004 09:55:43 -0600, "jmcquown"
> wrote:

> Would you rather eat it cold two days later? Okay, maybe sliced fairly thin
> on a sandwich - toasted sourdough roll or something like that I'd still
> want it warm, but that's just me. And Stark has @ 2 lbs.of rib roast left.


I think either Stark should learn to love cold, rare beef or
figure out something else to do with it - because heating
will cook it no matter what.

I vote for hot roast beef sandwiches... Balloown bread (the
best use for this stuff, IMO) on the under heated thinly
sliced & gently heated roast beef, a scoop of mashed
potatoes on top of that with a well in it to hold more than
enough gravy to splash down the sides and onto the plate.

Mmmm. I'm making myself hungry! Too bad we're so darned
good at buying roasts - there are so little leftovers, they
aren't a meal, they're a snack and they're gone the
following day.

For more ideas try he
http://www.cooks.com/rec/story/101/

sf
Practice safe eating - always use condiments

jmcquown wrote:
> Nancy Young wrote:
> > jmcquown wrote:
> >>
> >> Stark wrote:
> >
> >>>> If you'll give me directions to your house, I'll take that pesky
> >>>> leftover rib roast off your hands
> >
> >>> Now that's just down right mean.
> >>
> >> Nonsense I live in Memphis and am willing to drive on still
icy
> >> streets to help you out! Seriously, reheat it in your lowest oven
> >> temp oven until it's warm. Might consider wrapping it in foil,
I'm
> >> not 100% sure about that.
> >
> > I hate when you order it medium rare/whatever, and the roast is not
> > quite ready so they cut off a rare slice and just heat it on the
> > grill or in a pan. Grrrr, just *ruins* it. Just give me rare,
> > I'll deal, don't reheat it!
> >
> > nancy
>
> Would you rather eat it cold two days later? Okay, maybe sliced
fairly thin
> on a sandwich - toasted sourdough roll or something like that I'd
still
> want it warm, but that's just me. And Stark has @ 2 lbs.of rib roast
left.
>
> Jill


I love leftovers as French dip sandwiches - there are some really great
"French dip" juice concentrates on the grocery shelves these days and
you can use any combo of these concentrates, "Better than Boullion"
paste, beef broth, beef "Aus Jus" powder mix (French's) and so forth to
make your dipping juice, if you don't have enough left from the roast.

You don't need to reheat the meat in a normal sense - heat the juice
you made to a simmer - slice the roast very thinly and dip the slices
into the hot juice - pile the slices on a French roll (caramelize some
onion rings and use those, too) and serve with the hot juice on the
side. If I'm really splurging and don't want to spend a lot of time, I
also stick some of the frozen Ore-Ida steak fries in the toaster oven
to serve (and dip) alongside. Yummy.

N.

In article >, jmcquown
> wrote:
> > Now that's just down right mean.
>
> Nonsense I live in Memphis and am willing to drive on still icy streets
> to help you out! Seriously, reheat it in your lowest oven temp oven until
> it's warm. Might consider wrapping it in foil, I'm not 100% sure about
> that.
>
> Jill
>
Thanks to all. I'm really not whining. Have no reason to be.

I tried to low heat the whole roast--my oven won't go below 170 deg.
But after 45 min. the center was still cold, so I took four large
slices (slabs), covered with wax paper and microwaved on medium for
about 4 min. They warmed, retained a medium rare interior, then ladled
with hot hot jus, the beef was just fine.

And I've got some left for those cold roast beef sandwiches.

Stark wrote:
> In article >, jmcquown
> > wrote:
>>> Now that's just down right mean.
>>
>> Nonsense I live in Memphis and am willing to drive on still icy
>> streets to help you out! Seriously, reheat it in your lowest oven
>> temp
>>
>> Jill
>>
> Thanks to all. I'm really not whining. Have no reason to be.
>
> I tried to low heat the whole roast--my oven won't go below 170 deg.
> But after 45 min. the center was still cold, so I took four large
> slices (slabs), covered with wax paper and microwaved on medium for
> about 4 min. They warmed, retained a medium rare interior, then ladled
> with hot hot jus, the beef was just fine.
>
> And I've got some left for those cold roast beef sandwiches.

Excellent! What day shall I drop by for a sandwich? (kidding)

Jill

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

In article >, zxcvbob
> wrote:
> > 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

Thanks, I'll try skillet on the remnants. It's been 6 days since the
sleet storm, the secondary roads are still patchy and Memfisians are
complaining that the city salt is faulty or not enough was applied or
no scrapers available. Hey, we had 3 to 4 inches of hard packed ice;
we have still have a small berg or two in March. I've got one on the
patio which I'm using to chill a couple of six packs.