Deep-Fried Prime Rib Roast Recipe

Total: 55 mins
Prep: 10 mins
Cook: 45 mins
Yield: 3 to 5 servings

86 ratings

Nutritional Guidelines (per serving)
399	Calories
44g	Fat
1g	Carbs
2g	Protein

Nutrition Facts
Servings: 3 to 5 servings
Amount per serving
Calories	399
% Daily Value*
Total Fat 44g	56%
Saturated Fat 8g	38%
Cholesterol 5mg	2%
Sodium 934mg	41%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	2%
Protein 2g
Calcium 13mg	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.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

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

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Cover the meat and place it in the refrigerator overnight.

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The roast needs to come to room temperature before frying, so remember to remove it from the refrigerator around an hour to an hour and a half before frying.

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Heat 3 gallons of peanut oil to 360 F.

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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 and then level off temperature.

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

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Carefully remove from hot oil and let rest for 10 minutes.

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Try using sliced bread to drain on versus paper towels.

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Let rest for a few minutes and then slice.
Serve and enjoy!

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