Deep-Fried Prime Rib
This unconventional cooking method transforms a traditional holiday roast into a show-stopping centerpiece with an incredibly crispy, flavorful crust and a tender, juicy interior. By flash-frying the meat, you lock in the juices and cut the cooking time down significantly compared to oven roasting.
Prep Time: 30 minutes Total Time: 1 hour 15 minutes Servings: 8
Ingredients
- 1 (5 pound) boneless prime rib roast, trimmed and tied
- 3 gallons peanut oil, or as needed for frying
- 1/2 cup Creole butter injectable marinade (optional)
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried rosemary, crushed
Directions
- Remove the prime rib from the refrigerator at least 1 hour before cooking to allow it to come to room temperature; this ensures even cooking.
- Fill a deep fryer or a large turkey frying pot with enough peanut oil to submerge the roast, but do not overfill (use the water displacement method beforehand to determine the safe oil level). Preheat oil to 350 degrees F (175 degrees C).
- While the oil heats, inject the roast with the marinade in several spots, if using. Pat the exterior of the roast completely dry with paper towels.
- In a small bowl, mix the salt, pepper, garlic powder, onion powder, and rosemary. Rub this mixture generously over the entire surface of the roast.
- Place the roast in the fryer basket. Wearing protective gloves and eyewear, very slowly lower the basket into the hot oil.
- Fry for approximately 3 to 4 minutes per pound. For a 5-pound roast, cook for about 15 to 18 minutes.
- Check the internal temperature with an instant-read meat thermometer. Remove the roast when it reaches 120 degrees F (49 degrees C) for medium-rare, or 130 degrees F (54 degrees C) for medium.
- Transfer the roast to a cutting board or platter and tent loosely with foil. Let it rest for 20 to 30 minutes to allow the juices to redistribute and the temperature to rise (carryover cooking) before slicing.
Optional Tips / Variations
- Safety First: Ensure your roast is completely thawed and dry before frying. Ice crystals or excess water hitting hot oil can cause dangerous splattering or boil-overs.
- The Crust: For an even crunchier crust, you can lightly dust the seasoned roast with a small amount of flour or cornstarch before frying, though the spices alone usually form a great “bark.”
- Flavored Oils: While peanut oil is standard for its high smoke point, you can add a flavor boost by tossing a few sprigs of fresh rosemary or whole garlic cloves into the oil for the last minute of cooking (remove carefully before serving).
