|Nutrition Facts (per serving)|
|Servings: 3 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 2078g||2,665%|
|Saturated Fat 352g||1,762%|
|Total Carbohydrate 1g||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.|
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.
Gather the ingredients.
The night before you plan to serve prime rib, mix salt, pepper, and rosemary together and rub liberally onto meat.
Cover meat and place in refrigerator overnight.
The roast needs to come to room temperature before frying, so remember to remove it from refrigerator around an hour to an hour and a half before frying.
Heat 3 gallons of peanut oil to 360 F.
Slowly lower prime rib into oil. You can expect oil to drop in temperature quickly, probably down to approximately 325 F. Turn heat up on burner to bring back up to 350 F and level off temperature.
Cook prime rib for 3 minutes per pound of weight for medium-rare steaks or 4 minutes per pound for medium.
Carefully remove from hot oil and let rest for 10 minutes.
Try using sliced bread to drain on versus paper towels.
Let rest for a few minutes and then slice.
- You can try this recipe for a pork roast as well. Adjust the cooking time to be 4 or 5 minutes longer per pound.