To make marinade: In large, re-sealable bag, mix water, whiskey and baking soda.

To make chateaubriand: Place roast in bag and marinate in refrigerator 30 minutes.

Remove roast from marinade. Discard marinade.

Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight. When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan.

Roast 2 hours, or until roast reaches internal temperature between 120-125 F.

Let roast rest 30-45 minutes.

Broil on high 2 inches from broiler, 4 minutes on one side then flip and broil 2 minutes on other side, or until brown crust uniformly covers roast.

To make bone-in frenched prime rib roast: Place roast in bag and marinate in refrigerator 45 minutes.

Remove roast from marinade. Discard marinade.

Season roast with rub 12-18 hours before cooking and leave uncovered in refrigerator overnight. When ready to cook, heat oven to 225 F. Place roast on elevated rack in roasting pan.

Roast 3 hours and 15 minutes, or until roast reaches internal temperature between 120-125 F.

Let roast rest 30-45 minutes.

Broil on high 2 inches from broiler, 4 minutes on one side then flip and broil 2 minutes on other side, or until brown crust uniformly covers roast.