I posted a week ago a thread about the bad rib roast and the over cooked nature, etc. It continued to bother me b/c i was using my thermapen and watching the temps even though they weren't my project. While the deep center was 128 when i pulled it, the rest was brown and over cooked. After discussing w/ the chef, I learned the center and rib roast was still partially frozen when they put it in the over roaster. No darn wonder it turned out so bad.