For carnivores only

Here's some splendid slices of cold leftover prime rib roast. Perfectly cooked, I might brag, and much too good to slice up for French dip sandwiches. But if you nuke these in the microwave or reheat them in the oven, the meat instantly turns an unappetizing gray.

My goodness, the complicated "advice" a person can find on the Internet about reheating prime rib. One chef said to lay the slices on lettuce leaves in a cast iron skillet, another person seals the meat in a vacuum pack and then submerges in warm water. So much trouble! But the consensus was to just bring the slices to room temperature, then serve on a warm place with hot au jus gravy. Which is exactly what I did.
With fresh mashed potatoes and spinach salad, a meal fit for king on an ordinary weekday night.