Wrap the brisket in the plastic wrap and refrigerate overnight.
Pour this mixture over the top of the casserole, cover with plastic wrap, and refrigerate over night.
Sprinkle the mixture on both sides of each slab of ribs, rub it in to ensure even coverage, then cover and refrigerate overnight.
Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
Cover and refrigerate while making the sauce base and biscuits.
Cover with plastic wrap and refrigerate to set up, about one hour.
Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.
Brush the packages all over with melted butter, cover, and refrigerate until ready to bake.
1530s, back-formation from refrigeration, or else from Latin refrigeratus, past participle of refrigerare "make cool or cold." Related: Refrigerated; refrigerating. Earlier words in the same sense of "to make cold, to cool" were infrigiden, infrigidate (both early 15c.).