Deep frying isn’t just for turkey! This deep fried prime rib recipe will leave you with the crispiest skin and juiciest prime rib cooked to absolute perfection.
Say goodbye to boarding and expected holiday meals. This Christmas, surprise everyone with a feast for their eyes, noses, stomachs, and tastebuds.
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!
Best Prime Rib
Ready or not … here comes Christmas! And although you just got finished thinking about Thanksgiving and Thanksgiving menus, it is now time to start planning for Christmas and New Years feasts!!
The last thing anyone needs around the holidays is more stress and complicated recipes with a million ingredients.
… and all for the food to come out just “okay.”
Let’s impress family, friends, dinner guests, and neighbors peering in through the windows super envious of your deep fried prime rib dinner.
Pro-Tip: Keep an eye out 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
Deep Fried Prime Rib Ingredients
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.
How to Make Deep Fried Prime Rib
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 and 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. 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 tumb: 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 incase 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.
The Importance of Seasoning Prime Rib
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 Deep Fried Prime Rib
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.
How long does it take to cook deep fried prime rib?
If you aren’t planning on making 12 pounds of meat or are looking to make more and want to figure out the cook time math the rule of thumb is:
3-4 minutes per pound at 325 degrees Fahrenheit until you reach 90 degrees F internal temperature.
How long does it take to rest deep fried prime rib?
Congratulations, you have made it this far. I am assuming since you made it this far, your deck isn’t on fire, the roast smells amazing, and you are ready to dig in!
However, you have to fight off the urge and let your meat rest!
When you pull your roast out of the deep fryer, keep a probe thermometer in the deepest part of the meat and cover with aluminum foil, but leave some gaps to let the steam escape.
Allow the prime rib roast to rest for 20-30 minutes until you reach 120-130 internal temperature for medium rare steaks.
What to Serve with Deep Fried Prime Rib
You’ve got 3 gallons of hot oil ready – don’t waste it, put it to use!
There is nothing better than a delicious and super crispy potato wedge.
If you’ve got a bag of potatoes (large or small) in the house, chop them up and fry up some potato wedges while the prime rib is resting.
Not a starch person? Slice some Brussel sprouts and/or green beans, drop them in the fryer and in just a few minutes you will have a complete meal!
If you don’t want an entirely fried meal, check out some of my favorite side dishes to complete the meal! One of my favorite side dishes to serve this up with is the Sheet Pan Green Beans Almondine with Bacon.
Storing Leftover Deep-Fried Prime Rib
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!
The Perfect Deep Fried Prime Rib Side Dish
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
Best Deep Fried Prime Rib Recipe
- Turkey deep fryer kit
- 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
- 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 20-30 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.
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