I have two boneless rib roasts that are approx. 5 lbs. each and a very small oven (it's about 40 years old) that will definitely not accomodate both at the same time. I'm going to be making some additional dishes that will need to go into the oven as well. Could I partially cook the roasts and finish cooking them or reheat them to temp (I suspect this method would overcook them) on Christmas Day? If so, what would you recommend I cook them to? Any thoughts on which method is better... high temp? Low temp? I've never cooked rib roasts before and would hate to mess up $100 worth of meat!! Thank you any thoughts! Also, any favorite rubs, sauces, etc? Thank you and happy holidays!