jmcquown said:Nancy Young said:jmcquown said:
Stark wrote:Quoted message said:>> If you'll give me directions to your house, I'll take that pesky
>> leftover rib roast off your hands 😉Quoted message said:> Now that's just down right mean.
Nonsense 🙂 I live in Memphis and am willing to drive on still
icy
Quoted message said:Quoted message said:Quoted message said: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
Quoted message said:Quoted message said:Quoted message said: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
Quoted message said:on a sandwich - toasted sourdough roll or something like that 🙂 I'd
still
Quoted message said:want it warm, but that's just me. And Stark has @ 2 lbs.of rib roast
left.
Quoted message said:
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.