Deep Fried Prime Rib Recipes

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.

Steps:

• Make the prime rib: Cut 4 evenly spaced small slits about 1/2-inch deep on the top of the roast with a paring knife. Push a piece of quartered garlic into each slit. Repeat on the other side of the roast. Make 2 slits on the ends of the roast and stuff with the remaining quartered garlic.
• Combine 4 teaspoons salt and 1 teaspoon black pepper in a small bowl and stir to combine. Sprinkle all over the roast, pressing the mixture firmly onto the exterior and stuffing some into the slits. Refrigerate at least 8 hours and up to overnight.
• When ready to cook, remove the prime rib from the refrigerator and let it sit at room temperature for 15 to 30 minutes. Stir the softened butter, thyme, rosemary, pink peppercorns and the 2 minced garlic cloves together in a small bowl until combined. Rub the butter all over the prime rib, coating it evenly.
• Place the prime rib in a 6-quart air fryer and cook at 350 degrees F until deep brown and an instant-read thermometer registers 120 degrees F when inserted into the center of the roast for medium rare, flipping halfway through cooking time, 55 to 60 minutes (see Cook's Note). Transfer to a cutting board to rest for about 15 minutes.
• Meanwhile, make the horseradish cream: Whisk together the sour cream, horseradish, chives and 1 1/4 teaspoons salt and several grinds of black pepper. Refrigerate until ready to serve.
• Carve the roast into 1/2-inch-thick slices and serve it with the horseradish cream on the side.

Steps:

• Set smoker at 350 degrees F.
• Wash each rack under water. Pat dry. Place racks on a wood-burning smoker. A hickory wood fire is best. Smoke ribs for 30 minutes. Remove ribs from smoker and rub each side with the rib rub. Return the ribs to smoker and smoke at 350 degrees F for about 1 hour 30 minutes. Remove ribs and cool completely. When cool, cut ribs into individual sections. Dip each rib into pre-wash solution then the breading mixture, lightly dredging. Shake off the excess then dip into wash again and then the breading mixture.
• Place ribs into a 350-degree F deep fryer and cook for 5 minutes or until golden brown. You will have to do multiple batches. Serve with your favorite barbecue sauce for dipping.

Steps:

• PREPARATION: The night before you plan to serve your priime rib mix salt, pepper and rosemary and rub the meat with it liberally. Cover the meat and place it in the refrigerator over night. The roast needs to come to room temperature before frying so remember to remove from refrigerator around an hour to an hour and a half before frying. Heat 3 gallons of peanut oil to 360 degrees . Slowly lower the prime rib into 360 degree oil. You can expect the oil to drop in temperature quickly, probably down to approx. 325, turn the heat up on the burner to bring back up to 350, then level off temperature.Cook the prime for 3 minutes per pound of weight for medium rare steaks. 4 minutes per pound for Medium. Carefully remove from hot oil let rest for 10 minutes, (Try using sliced bread to drain on vs. paper towels) slice and serve. I would cook the pork roast 4 or 5 minutes longer per pound.