HEATING METHODS:

• Pot roasts are fully cooked. Warming to desired serving temperature is all that is required.

• Reheating Method #1: When roast is thawed but still firm, remove from bag, saving juices, and slice to desired thickness. Shingle sliced product onto a steam table pan and cover with hot Au Jus/gravy for the time required to completely heat. The amount of time required to heat throughout will vary with the slice thickness.

• Reheating Method #2: Remove thawed roast from bag, saving the juices, and place in a shallow pan, cover roast with foil and place in a pre-heated 275°F oven for about two hours or until the center of the roast reaches 130°F – 135°F. Use a thermometer to determine internal temperature. Allow roast to stand for 20 minutes. Slice and serve.

• Oven warming (approximately 300°F), one or more whole ribs – wrap in aluminum foil and place on sheet or roasting pan and heat for approximately 2 hours or until internal reaches 120°-135°F. Remove and let it stand for 30 minutes before slicing.

• Microwave, individual slices – pre-sliced thawed rib in desired portion size.

• Oven warming, individual slices – Place in oven proof plate and cover with wet lettuce leaf. Place in preheated oven for approximately 4 minutes. Covering slice helps keep the rare look of facing.

• Steam table method – Place whole rib, still in punctured roasting bag on small rack in steam table tray, cover tray with lid and set heat for approximately 2-2.5 hours.