Deep Fried Prime Rib
Crispy on the outside, tender and juicy on the inside, this Deep Fried Prime Rib is a show-stopping centerpiece that takes your holiday roast to bold new heights. Perfectly seasoned with a blend of salt, black pepper, garlic powder, onion powder, and paprika, this 5-pound prime rib is immersed in hot oil to create a golden, flavor-packed crust while locking in all the succulent juices. Using a turkey fryer and a precise meat thermometer ensures restaurant-quality results, whether you’re aiming for medium-rare perfection or a more well-done roast. Ready in under two hours, including a generous resting period to maximize juiciness, this unique cooking technique yields impressively quick yet indulgent results. Serve thick, flavorful slices alongside classic sides like garlic mashed potatoes or roasted vegetables for a meal that’s guaranteed to impress. Keywords: *Deep Fried Prime Rib Recipe*, *How to Deep Fry Prime Rib*, *Fried Prime Rib Roast*.
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Recipe Information
Ingredients
- 5 lbs Prime rib (bone-in or boneless)
- 2 tbsp Salt
- 1 tbsp Black pepper
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tsp Paprika
- 2 gallons Oil for frying (peanut or canola recommended)
- 1 piece Meat thermometer
Instructions
Remove the prime rib from the refrigerator and allow it to come to room temperature, about 1-2 hours.
Pat the prime rib dry with paper towels to remove any excess moisture. This ensures the seasoning adheres well and reduces splattering during frying.
Mix the salt, black pepper, garlic powder, onion powder, and paprika in a small bowl.
Rub the seasoning blend evenly over the entire surface of the prime rib, making sure to coat all sides.
Heat the oil in a large, heavy-duty turkey fryer to 350°F. It’s important to use a thermometer to monitor the oil temperature accurately.
Once the oil reaches 350°F, carefully lower the seasoned prime rib into the hot oil using a sturdy fryer basket or hook. Do this very slowly to prevent splashing.
Fry the prime rib for about 3-4 minutes per pound. For a 5-pound roast, this should take approximately 15-20 minutes for medium-rare. Adjust cooking time based on desired doneness.
Remove the prime rib from the oil carefully and place it on a wire rack or paper towel-lined tray to drain excess oil.
Use a meat thermometer to check the internal temperature. For medium-rare, the temperature should read 130°F. For medium, aim for 140°F.
Allow the prime rib to rest for 20 minutes before slicing to let the juices redistribute.
Slice the prime rib into thick cuts and serve immediately with your favorite sides or sauces. Enjoy!
Nutrition Facts
Calories |
12295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1350.1 g | 1731% | |
| Saturated Fat | 216.7 g | 1084% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 2149 mg | 93% | |
| Total Carbohydrate | 3.3 g | 1% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
