Nancy2 wrote:

>Because an ice storm came along and I had to cancel a company dinner, I froze an
>entire standing rib roast (beef) in the brine it was in, and when I thawed and cooked
>it, it was the best rib roast we had ever had.

Couldn't have been much of a brine if it froze in a home freezer.
Salted/cured meats do not freeze well, that's why they are given no
more than a 3 month freezer life.