any size standing prime rib roast (6-20 lb.)
1 bottle Wrights liquid smoke
Adam's brisket rub (or your favorite spice rub)
any wireless remote thermometer (I use Taylor)

HORSERADISH SAUCE:

fresh raw horseradish, grated
dairy sour cream

Combine sour cream with fresh raw horseradish and mix according to desired taste. Keep in refrigerator until serving time.

SEASONING THE ROAST:

Place rib roast in shallow roasting pan after basting generously with Wrights liquid smoke then rubbed over all meat surfaces with Adam's brisket rub. You can also poke the roast halfway in with a sharp knife and let the liquid smoke drip into the opening. You may also refrigerate the roast and let marinate up to 24 hours for a heavier smokey flavor if desired.

THE RIGHT TEMPERATURE:

You can't mess up by over or undercooking the roast since meat is done according to the core temperature. Cooking times are so varied from oven to oven and the roast size so you can not depend on a set time for perfect cooking. Why take a chance and carve into a roast that's not perfect?

Depending on a good wireless thermometer is scientific and fool-proof. 120-125°F for center temperature is for rare, 125-130°F for medium-rare, 135-140°F for medium, 140°F+ for well done.

Keep in mind that the center will be rarer and slightly more done until outwards to the roast ends which will be medium to well done.

NOTES:

The spices can be substituted to taste but the above spice is my favorite, but whats really important is getting the meat cooked perfect and this is key. Oven temperatures can vary from 235°F if you want to slow roast to 500°F for an hour and then letting the core temperature of the roast climb to the desired cooked level you want.

If you haven't used a wireless meat thermometer you are losing out big time. Its like cheating! I don't roast anything without it as it takes the guesswork out of getting the perfect wellness to your roast and also saves money by not having to open the over and let the heat out to keep checking the roast temperature with meats probes.

You can watch TV while not worrying about overcooking the roast thanks to modern technology. Most wireless thermometers have an alarm to tell you when its done, so you cant mess up!

ENJOY PHIL'S SCIENTIFICALLY PERFECT PRIME RIB!!!

Submitted by: Phil Markowitz