FRIED PRIME RIB RECIPES

Name: Deep Fried Prime Rib
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 1 chop per person
Ingredients: 8 -10 lbs boneless rib-eye roast or 8 -10 lbs bone-in beef rib roast; 3 gallons peanut oil (and 1 fryer, with hook and stand, turkey fryer); 2 teaspoons ground rosemary or 2 teaspoons fresh rosemary, chopped; 2 teaspoons kosher salt; 2 teaspoons fresh ground black pepper; bread, sliced

DEEP FRIED PRIME RIB RECIPE - FOOD.COM

Deep Fried Prime Rib Recipe - Food.com image

Make and share this Deep Fried Prime Rib recipe from Food.com.

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Cook Time 1 hours

Yield 1 chop per person

Number Of Ingredients 6

Ingredients

8 -10 lbs boneless rib-eye roast or 8 -10 lbs bone-in beef rib roast
3 gallons peanut oil (and 1 fryer, with hook and stand, turkey fryer)
2 teaspoons ground rosemary or 2 teaspoons fresh rosemary, chopped
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
bread, sliced

Steps:

The night before you plan to serve your prime rib, mix salt, pepper and rosemary; rub the meat liberally with the mixture.
Cover the meat and place it in the refrigerator over night.
The next day, take roast out of refrigerator and allow to come to room temperature (1-1 1/2 hours) before frying.
Heat 3 gallons of peanut oil to 360 degrees.
Slowly lower the prime rib into oil.
You can except the oil to drop in temperature quickly, probably down to approximately 325 degrees; turn the heat up on the burner to bring back up to 350 degrees, then level off temperature.
Cook prime rib for 3 minutes per pound of weight for medium-rare steaks, 4 minutes per pound for medium.
Carefully remove from oil and let rest for 10 minutes; rest on top of several slices of bread to absorb grease.
Slice and serve with horseradish sauce.

Nutrition Facts : Calories 101614.7, FatContent 11169.4, SaturatedFatContent 2079, CholesterolContent 2467.6, SodiumContent 5523.4, CarbohydrateContent 4.3, FiberContent 2.1, SugarContent 0, ProteinContent 636

PRIME RIB ROAST RECIPE - NYT COOKING

Prime Rib Roast Recipe - NYT Cooking image

This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.

Provided by Sam Sifton

Total Time 4 hours 15 minutes

Yield Serves 10 to 12

Number Of Ingredients 5

Ingredients

1 3-to-4-rib roast of beef, approximately 8 to 10 pounds
2 tablespoons unsalted butter
¼ cup all-purpose flour
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper

Steps:

Remove the roast from the refrigerator 2 or 3 hours before cooking.
Preheat oven to 450.
Rub butter on the cut ends of the roast.
Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

Nutrition Facts : @context http//schema.org, Calories 85, UnsaturatedFatContent 2 grams, CarbohydrateContent 3 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 3 grams, SodiumContent 80 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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