UGH! My rib roast has been on a rack in the fridge with foil loosly covering for over 24 hours, but it is still like a rock. The plan was to salt it tomorrow evening and roast for Tuesday (Valentine's Day). I'm afraid it is still going to be frozen tomorrow evening.
Should I take it out of the fridge now for an hour or two? Should I wait and soak it tomorrow (in plastic bag?). Any suggestions would be appreciated. Thank you!