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I had the same fear for my leftover ribs... found a solution tho...
I took off all the bones and sliced the remaining meat (fairly thickly) and then packed the slices all back together as if stiil one joint. Then I wedged them upright tightly into a rectangular meatloaf pan, and stuffed all the scraps of tasty bits down the sides, then put a tight foil lid on top. This went into a hot oven for about 7 or 8 minutes, (think there was about 2 maybe 2 1/2lbs of meat in the pan) This was enough to heat the fat and the edges of the meat but not cook it right thu and destroy the pink centre. Served on hot plates with hot au jus, it was even better the second time around (so I was told )
BTW - The bones had gone into some stock and been simmered earlier to make the au jus/gravy.
Thank you SouthDown to the rescue!!! I am saving this.
Yes, 450-500, good and hot! You only need to get the meat's edges hot, the hot plates and hot au jus will do the rest. Cook for less time if you are worried it will cook thru - the first slices either side may lose their pink but the rest stay pink.
Well....bad luck continues. My grandma died this morning and i will be flying home tomorrow morning, just as 10 of our friends are flying in for our new year's eve celebration. We are having a masquerade party and going to see our favorite band at the pepsi center. Have a suite for 20 of our buds and now I will miss it. I know it sounds bad but I am really bummed. My grandma was 97 and always joked that God forgot about her. So I know she is happier now.
BF is making his awesome split pea soup - that will make me feel better
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