Gluten-Free Deep Fried Prime Rib Roast
This dramatic deep-fried prime rib roast creates an incredibly crispy exterior while maintaining a perfectly tender interior. The garlic butter injection infuses the meat with rich flavor throughout, while the high-heat frying method dramatically reduces cooking time compared to traditional roasting. The result is a show-stopping centerpiece with a golden crust and juicy, evenly cooked beef that's perfect for special occasions when you want to surprise your guests with an unconventional cooking method.
Ingredients
- 2 ½ gallons frying oil (peanut, canola or extra virgin olive oil)
- 3 gallons frying oil (peanut, canola or extra virgin olive oil)(optional)
- 1 4-rib prime rib roast, bone-in or bonelessribeye roast1:1
Similar cut with excellent marbling for frying
- 3 TBS unsalted butter
- 2 garlic cloves, crushed
- 3 garlic cloves, crushed(optional)
- 2 TBS kosher salt
- 1 TBS coarse black pepper
Instructions
- 1
Remove roast from refrigerator and let sit on counter for about 45 minutes before frying
- 2
Heat enough oil in a large turkey fryer to cover the rib roast when submerged to 350°F, taking approximately 30 minutes
- 3
Trim any large deposits of fat from the roast if not already trimmed, but do not over trim as fat provides flavor
- 4
Pat roast down with paper towels to remove excess moisture
- 5
Generously season entire roast with salt and pepper
- 6
Melt butter in a small pot and add garlic, simmer for a few minutes then remove from heat
- 7
Using a heavy duty injector, inject garlic butter throughout the rib roast
- 8
Place roast in fryer basket or rack and slowly lower into oil until completely immersed to prevent splatter, ensuring roast doesn't touch fryer sides
- 9
Fry until internal temperature reaches 85°F for rare, 90°F for medium rare, or 95°F for medium
- 10
Remove roast from oil and place on cutting board covered with large paper grocery bag
- 11
Cover with foil and let rest about 20 minutes or until internal temperature reaches 120°F for rare, 130°F for medium rare, or 135°F for medium
Tips
Use a heavy-duty meat injector to evenly distribute the garlic butter throughout the roast for maximum flavor penetration.
Monitor oil temperature carefully and lower the roast very slowly to prevent dangerous oil splatter.
The resting period is crucial - the internal temperature will continue to rise 35-40°F during rest time.
Good to Know
Refrigerate leftover cooked roast for up to 3-4 days wrapped tightly in foil
Season and inject the roast up to 4 hours ahead, keep refrigerated
Slice against the grain and serve immediately while hot
Common Mistakes
Lower roast slowly into oil to avoid dangerous splatter
Don't skip the resting period or juices will run out when sliced
Use a reliable thermometer to avoid overcooking
Substitutions
Nut-Free Alternatives
General Alternatives
Similar cut with excellent marbling for frying
FAQ
Can I use a different cut of beef?
Yes, ribeye roast works well, but avoid leaner cuts like eye of round as they may become tough when deep fried.
What if I don't have a meat injector?
You can make small cuts in the roast and stuff with garlic butter, but injection provides more even distribution.
How long will the oil take to heat up?
Plan for about 30 minutes to heat 2-3 gallons of oil to 350°F in a turkey fryer.