freezing cooked meat

You may not be able to serve it as a rib roast when you reheat it. I might cut it up into cubes and freeze it. Use it to make a stew when you thaw it. THat's one solution.

If you don't have a food saver you should get one. Great for vacuum packing leftovers. You can freeze the meat and when it is thawed to the ice crystal stage slice very thin, run it through a pan of hot beef stock and serve it as french dips. Thats my favorite way to use up leftover beef.

Cook less next time :) What they said above....use as much as you can for sandwiches/left over dinner now over next couple of days before freezing it. If you do a lot of sandwiches on a daily basis, try slicing it as thin as you can then pack it between layers of grease-proof (parchment) paper in-between, wrap in freezer (plastic) bags, then in foil, in small batches, so you can take them out individually and thaw as needed, say like the night before, just get some out, cover it, and defrost in the fridge
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Heck, it's too good to let go to waste.

Or cube and cook in a good tomato or mushroom sauce or whatever tickles your fancy, cool it, flat pack it in a zip-lock plastic bag in small amounts (1 or 2 portions) and freeze. Great for a lazy meal with some mash, can also use it as a sauce on pasta if you dice some nice and fine, even on toast for a Sunday lunch with a tossed green salad, or a filling for baked potato, topped with grated tasty cheddar cheese and sour cream.

How big is huge?
Cut it into 2 or 3 peices wrap each piece tightly in plastic wrap then in plastic bag that you have tried to get all excess air out of. When you reheat, fully thaw in fridge only
leave in plastic wrap take out of bag and wrap with foil leaving plastic wrap on. cook at 250 till inside is warm(use meat thermometer) It should be medium rare now if you cooked it correctly the first time...:chef: