Deep Fried Prime Rib Roast
Frying isn’t just for the birds – this deep fried prime rib will quickly be your new favorite holiday meal. You’ll create the crispiest crust and the juiciest, perfectly cooked steak ever.
Servings 10
Calories 209kcal
Ingredients
- 2 ½ to 3 gallons frying oil peanut, canola or extra virgin olive oil
- 1 4- rib prime rib roast bone-in or boneless
- 3 TBS unsalted butter
- 2-3 garlic cloves crushed
- 2 TBS kosher salt
- 1 TBS coarse black pepper
Instructions
- Remove roast from refrigerator and sit on counter about 45 minutes before frying.
- Heat enough oil in a large turkey fryer to cover your rib roast when submerged. Heat oil to 350ºF. This will take approximately 30 minutes.
- If your roast is not trimmed, cut any large deposits of fat. Do not over trim as the fat provides tremendous flavor to your roast.
- Pat roast down with paper towels to remove excess moisture.
- Generously season entire roast with the salt and pepper.
- In a small pot, melt the butter and add the garlic. Simmer for a few minutes then remove from heat.
- Using a heavy duty injector, inject garlic butter throughout the rib roast.
- Place your roast in the fryer basket or rack and SLOWLY lower prime rib into the oil until it is completely immersed to prevent splatter. Make sure the roast doesn’t touch the sides of your fryer.
- Fry the roast until the internal temperature of the center of the roast is 85ºF for rare, 90ºF for medium rare or 95ºF for medium.
- Remove the roast from the oil and place on a cutting board covered with a large paper grocery bag.
- Cover with foil and let rest about 20 minutes or until the internal temperature is about 120ºF for rare, 130ºF for medium rare or 135ºF for medium.
Nutrition
Serving: 1g | Calories: 209kcal | Carbohydrates: 1g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 31mg | Sodium: 1288mg
