Reheating standings rib roast....

[Andy Rine]

Well, I pulled my rib roast at 119, and it was too well done (I was hoping for bloody, what we got was medium rare). I still have half of it and we're going to have a nice after christmas lunch. I need to warm it up, but I'm afraid of cooking it anymore, but more afraid of drying i out (I can handle brown meat as long as it isn't dry). Any suggestions for reheating?

 

[Larry Wolfe]

Andy,
Try putting it in a dish with a little of the au jus from the cook or beef broth and lightly cover w/foil. Reheat in the oven around 225-250 until warm.