Deep frying isn't just for turkey! This deep fried prime rib recipe will leave you with the crispiest crust and juiciest prime rib cooked to absolute perfection.
Say goodbye to boring holiday meals. This Christmas, surprise everyone with a feast for their eyes, noses, stomachs, and tastebuds.
Why You Should Make This Recipe
Cooked to perfection with salt, pepper, onion, and garlic, this deep-fried prime rib roast recipe is sure to become a new favorite holiday meal!
Whether it's Thanksgiving, Christmas, or a Sunday Family dinner, grab your deep fryer and check out one of my other favorites: The Best Deep-Fried Turkey Recipe!
Ready or not ... here comes Christmas! And although you just finished thinking about Thanksgiving and Thanksgiving menus, it is now time to start planning for Christmas and New Year's feasts!!
Pro-Tip: Watch for sales at your local grocery store around the holidays on prime rib. If you can only find slayer roasts, you can stack 2 smaller roasts and fry them together (like I did)!
Also Check out my amazing Smoked Prime Rib and Rotisserie Prime Rib Recipes
Ingredient List
- Prime Rib: You can't make the best prime rib without 12 lbs of rib roast bone-in or boneless.
- Seasoning: To pack in all those delicious flavors and form that incredibly crispy crust, you will need 1 tbsp of Kosher Salt, 1 tbsp of Coarse Black Pepper, 2 tsp of Granulated Onion, and 2 tsp of Granulated Garlic.
- For Cooking: Deep frying requires a lot of oil. I recommend using 3 gallons of Canola Oil.
- Pro-Tip: Don't have canola oil? You can also use gallons of peanut oil, Beef Tallow, and/or vegetable oil.
For a detailed list of ingredients, please reference the recipe card below.
Cooking Instructions
- Heat. Heat up oil to 325 degrees F.
- Trim fat off. Trim off any large chunks of thick fat and french the bones for presentation (optional) use butchers twine to tie the roast next to each bone to help hold the shape of the roast.
- Season. Combine salt, pepper, granulated onion, and granulated garlic, then season the roasts liberally on all sides.
- Inject. Combine smashed garlic, shallot and a stick of melted butter. Inject the garlic butter into the roast every 2 inches (optional step, but you really don't want to miss out!)
- Lower roast into the hot oil. Once the oil reaches 325 degrees lower the roast into the oil slowly making sure the oil doesn’t bubble over, take your time. Let me stress that again ... TAKE YOUR TIME. No part of this step is a race and you really don't want to be that person that has to call the fire department.
- Fry. Cook the roast at between 280-300 degrees F. until you reach an internal temperature of about 90-95 degrees F.
- Rest. Keep a probe in the center of the roast and tent with aluminum foil. Rest for 20-30 minutes until you reach an internal temperature of 120-130 for medium-rare.
- Slice. Remove the roast from the fryer rod before slicing, the outer slices will be more cooked than the center but have more crust. Slice the roast as thick or as thin as you prefer. Make sure to remove the butcher's twine before serving.
Important Notes in the Cooking Process:
- Meat Quality. The quality of meats matters when you are looking to deep fry. I recommend nothing lower than Select, but I prefer Choice or Prime.
- Oil Temperature. Your oil is HOT; rule of thumb: hot oil, let rest. Don't dump your oil until it has cooled down.
- Meat Thermometer. Make sure your meat thermometer works before you start cooking. I like to keep at least 2 handy just in case one decides not to work.
- Cutting Board. You are doing to need to slice and serve your meat when you are done; make sure you have a quality roast cutting board.
Tips on What Seasonings to Use and Avoid
When deep frying prime rib, you can use any seasonings your heart desires.
However, a word of caution, avoid using rubs with a lot of sugar. This is crucial because if you use rubs with a lot of sugar, they will burn.
Even seasoning like paprika will burn so keep the rub pretty simple to avoid the outer crust burning.
How to Prep The Rib Roast
Prepping meat before cooking is so important. You don't just want to grab a piece of meat from the butcher and throw it into the oil.
You must always start by caring for the cut of meat you are using.
Whether you use bone-in or boneless rib roast, start by trimming off any large chunks of fat. Once that is done, make sure to use Butcher's twine to tie the roast to hold its shape while frying.
When you are ready to deep fry your roast, use a long slicer knife to make a slit in the center of the roast on its side so you can slide the roast though onto the fryer rod.
The Ultimate Garlic Butter Injection
Don't sleep on this! I know I said it's optional, but it really shouldn't be if you are looking to impress yourself and any dinner guests to may have!
Take flavor up to a whole new level with this pre-deep-frying roast injection!
Preparing the injection is quick, simple, and only adds a couple of minutes.
Start by melting a stick of butter with 2 cloves of smashed garlic and shallot or ¼ onion sliced.
When you've got everything incorporated grab a meat injector and inject the roast about every 2 inches apart into the side of the roast.
FAQ
3-4 minutes per pound at 325 degrees Fahrenheit until you reach 90 degrees F internal temperature.
Allow the prime rib roast to rest for 15-20 minutes until you reach 120-130 internal temperature for medium rare steaks.
It's just as good the next day! Slice up your leftover prime rib with a sharp knife and grab an air-tight container. You can store your leftovers in the fridge for 3-5 days.
To Reheat: Wrap in aluminum foil and pour in just a bit if beef stock. Heat at 350 degrees F. until warm. Put those leftovers to use with this good idea! Keep lunch easy with a simple salad and slices of leftover prime rib!
Tasty Side Dishes
It's not a complete meal without the perfect side dish! Check out some of my favorites like:
- Classic Southern Squash Casserole
- Sheet Pan Green Beans Almondine with Bacon
- White Cheddar Mashed Potato Casserole
- Grilled Asparagus
- Southern Style Collard Greens
- Broccoli Salad with White BBQ Sauce
- Smoked Bacon Wrapped Onion Rings with Spicy Sriracha Onion Rings
More Ways to Cook Prime Rib
Best Deep Fried Prime Rib
Equipment
- Turkey deep fryer kit
Ingredients
- 12 lbs Rib Roast Bone in or boneless
- 1 tbsp Kosher Salt
- 1 tbsp Coarse Black Pepper
- 2 tsp Granulated Onion
- 2 tsp Granulated Garlic
- 3 gallons Canola Oil
Instructions
- Heat up oil to 325 degrees F.
- Trim off any large chunks of thick fat and french the bones for presentation (optional) use butchers twine to tie the roast next to each bone to help hold the shape of the roast.
- Combine salt, pepper, granulated onion, and granulated garlic then season the roasts liberally on all sides
- Combine smashed garlic and shallot and a stick of melted butter. Inject the garlic butter into the roast every 2 inches (optional step)
- Once the oil reaches 325 degrees lower the roast into the oil slowly making sure the oil doesn’t bubble over. Take your time
- Cook the roast at between 280-300 degrees F. until you reach an internal temperature of about 90-95 degrees F.
- Keep a probe in the center of the roast and tent with aluminum foil. Rest for 15-20 minutes until you reach an internal temperature of 120-130 for medium-rare.
- Remove the roast from the fryer rod before slicing, the outer slices will be more cooked than the center but have more crust. Slice the roast as thick or as thin as you prefer. Make sure to remove the butcher's twine before serving.
Notes
Nutrition
Toni
Your instructions are extremely clear and easy to understand. It might be nice to add how many pounds per person in the size roast, you suggesting a 12 pound roast how many people will this accommodate thank you so much.
Frank Campanella
Thank you, I will add that info, I normally recommend 8-12 oz per person depending on the crowd.