|Nutritional Guidelines (per serving)|
|Servings: 3-5 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||2%|
|*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.
- 1 prime rib (or large cut of beef)
- 3 gallons peanut oil
- 2 teaspoons ground rosemary (or freshly chopped fresh rosemary)
- 2 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
Gather the ingredients.
The night before you plan to serve your prime rib, mix salt, pepper, and rosemary and rub the meat with it liberally.
Cover the meat and place it in the refrigerator overnight.
The roast needs to come to room temperature before frying, so remember to remove from the refrigerator around an hour to an hour and a half before frying.
Heat 3 gallons of peanut oil to 360 F.
Slowly lower the prime rib into 350 F oil. You can expect the oil to drop in temperature quickly, probably down to approximately 325 F, turn the heat up on the burner to bring back up to 350 F, then level off temperature.
Cook the 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, then slice.
Serve and enjoy!
- You can try this recipe for a pork roast as well. Adjust the cooking time to be 4 or 5 minutes longer per pound.