Need advice on cooking Ribs/Beef tonight to serve tomorrow...

I would cook it all the way and slowly re heat it tomorrow :thumb:

I avoided this earlier in case someone had tried this with a roast like that, and you could use their advice instead of mine.

With the ribs, you're fine. I've reheated lots of ribs, even BB's with no touble. I foil them and reheat them.

The roast worries me a bit though, because I imagine it might suffer from the cooing and reheating. Not to mention that you are supposed to reheat cooked roast beef to at least 145 according to the food police, which might be more done than you wanted for your beef roast.

I've never done this, but I have reheated leftover roast for sammiches or even for gravy or pot pies countless times. It's never "as good" as the first day though, but is still very good in my opinion. Just be prepared for this loss is the best I can recommend, that way you are not disappointed.

I would reheat the roast in foil gently to 145. That's your only option really, unless someone here has other experiences to share.