Re-heat advice: Boneless prime rib

[Prairie Smoke]

I managed to finish a catering job this weekend with about 60 lbs of boneless prime rib left over. It was cooked to 125 internal, a nice pink throughout. Very nice meat.
Right after supper the leftover roasts were put in a blast chiller to cool quickly.

I have vaccum sealed the leftovers (4-6 lb roasts) and found homes for it all.

BUT, what instructions can I give people to reheat? Obviously slow is better, most people won't want to overcook it or take it past the medium state.
I just don't know what temp to tell them or how long it will take.

Advice?

Thanks

 

[early mornin' smokin']

im a big fan of cutting a nice thick slice, putting a rub on it with some sugar, cranking up the broiler and giving it a couple minutes a side, makes a nice crust, still leaves the inside slightly pink.

 

[Captain Dave]

Nuke it! My answer may have been different had you given me some. Seriously if it were me I'd slice it and put it on the gasser a few minutes.

 

[The Pickled Pig]

Reheat them in the oven as a whole roast using very low temps (sub 200) and remove when the internal reaches your desired temperature.