roast “thawing” in the refrigerator. It is still pretty much frozen solid and probably will be tomorrow when we cook it. My wife is very worried about this. But when I suggested we put the rib roast in our fading garage fridge that only chills to ~45 degrees, she scoffed and said that will cause the roast to go bad. 35 degrees = block of ice. 45 degrees = E. coli Petri dish. I knew better than to mention that cooking the roast would kill pretty much every bacteria that may be on the surface. That would’ve earned me more time in the doghouse.