I cooked a rib roast for Easter, and now have a bit left over. Everyone had seconds, so not much left over, maybe a pound and a half max. I would like to reheat it and I know it will not be as good as the first time, but how to do this without over cooking ? I'm thinking put it in an over at 225 F (a bit over 100 C) until just warmed through, but I have never done this before. BTW, the rib roast was put in the oven at 400 for 45 min, then 350 for a bit over an hour. I had halved onions in the pan from the start, and added carrots, radishes, celery, and golden potatoes when I turned down the temp. When I took the roast out to rest, I cranked up the heat a bit to brown the veggies a bit more. Very simple and very very good. Dean G.