|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 135g||173%|
|Saturated Fat 52g||258%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Have you ever had fried prime rib? It's a taste you won't soon forget and worth doing at least once to have the experience. You might wonder about the benefits of a deep-fried ribeye roast, but it's a dry heat method that works well for a tender cut such as this. It cooks hot and fast, when compared to traditional roasting, and the exterior develops a flavorful crust. It's a great beef main dish.
If you're a fan of deep-fried turkey, you'll love this deep-fried roast. You'll need a turkey pot with hook and stand or boiling basket, one long slim knife, like a fillet knife, along with paper towels or bread slices for soaking up the grease.
Serve with garlic mashed potatoes and roasted or steamed broccoli with some Parmesan cheese sprinkled on top.
"My 5-pound prime rib roast was boneless. The meat does cook somewhat unevenly, so outer pieces will be more done than center pieces—that might be a plus if you have guests who like different degrees of doneness. It was delicious, especially the crispy ends!" —Diana Rattray
Gather the ingredients.
Place the roast in the pot you are going to fry it in. Add enough water to cover with about 3 inches to spare. Remove the roast and measure the water. This is how much oil you will need.
Dump out the water and dry the roast and the pot very well with paper towels.
The night before you plan to serve prime rib, mix salt, pepper, and rosemary together and rub all over meat.
Cover meat and place in refrigerator overnight.
Bring the roast to room temperature before frying, about 1 to 1 1/2 hours.
Heat the quantity of peanut oil previously measured to 360 F.
Slowly lower prime rib into the oil. You can expect oil to drop in temperature quickly, likely down to approximately 325 F. Increase the heat to bring the oil back up to 350 F. Continue to adjust the heat as necessary to maintain 350 F.
Cook prime rib for 3 minutes per pound of weight for medium-rare steaks or 4 minutes per pound for medium.
Carefully remove from the oil. Drain the roast on paper towels and tent the roast with foil and let rest at least 20 minutes before carving.
- If using a temperature probe, look for an internal temperature of 85 F to 90 F for rare or medium rare, or 95 F to 100 F for medium.
- You can try this recipe for a pork roast as well. Adjust the cooking time to 4 or 5 minutes longer per pound.
- Make sure you have at least 4 inches above the oil level in the pot to avoid boil-overs.
How to Store and Freeze Deep-Fried Prime Rib
You can keep deep-fried prime rib in the refrigerator for three to five days as long as it's well wrapped. It's delicious cold on a sandwich, or you can reheat it in a low oven (350 F) wrapped in foil, until it's completely hot.
Freeze prime rib wrapped in foil and stored in zip-close freezer bags for up to three months. Defrost in the refrigerator and cook as you'd like.
What else can I cook in a turkey fryer?
A turkey fryer isn't just for turkey. The fryer is perfect for fish fries, big batches of fried chicken or fried appetizers, such as mozzarella sticks, wings, poppers, or fritters. You can boil food in a turkey fryer as well. Make a big batch of chili or stew in the fryer, or a seafood boil or soup.