I have a seven bone prime rib roast (about 20 lbs.) that is frozen solid and I need to thaw it. Any suggestions?
It is winter here if I put it out in my garage and controlled the air temp what temp do I need to keep it below.
My refrigerator is set just above freezing. Meats just don't thaw out in it very well. To thaw your meat out in the fridge, I'd recoment a temperature setting of about 35 degrees F. Thopugh your cold water won't be as cold and refreshing.