Deep Fried Prime Rib

Name: Deep Fried Prime Rib
Ingredients: 8 -10 lbs boneless rib-eye roast or 8 -10 lbs bone-in beef rib roast; 3 gallons peanut oil (and 1 fryer, with hook and stand, turkey fryer); 2 teaspoons ground rosemary or 2 teaspoons fresh rosemary, chopped; 2 teaspoons kosher salt; 2 teaspoons fresh ground black pepper; bread, sliced

6 ingredients

9 steps

Ingredients

8 -10 lbs boneless rib-eye roast or 8 -10 lbs bone-in beef rib roast
3 gallons peanut oil (and 1 fryer, with hook and stand, turkey fryer)
2 teaspoons ground rosemary or 2 teaspoons fresh rosemary, chopped
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
bread, sliced

Directions

1

The night before you plan to serve your prime rib, mix salt, pepper and rosemary; rub the meat liberally with the mixture.
2

Cover the meat and place it in the refrigerator over night.
3

The next day, take roast out of refrigerator and allow to come to room temperature (1-1 1/2 hours) before frying.
4

Heat 3 gallons of peanut oil to 360 degrees.
5

Slowly lower the prime rib into oil.
6

You can except the oil to drop in temperature quickly, probably down to approximately 325 degrees; turn the heat up on the burner to bring back up to 350 degrees, then level off temperature.
7

Cook prime rib for 3 minutes per pound of weight for medium-rare steaks, 4 minutes per pound for medium.
8

Carefully remove from oil and let rest for 10 minutes; rest on top of several slices of bread to absorb grease.
9

Slice and serve with horseradish sauce.