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Deep Fried Prime Rib

A good number of people have deep fried turkeys with great success. Not as well known is deep fried prime rib. We did one this past Christmas, and it was excellent!


As you'll see, when the prime rib hits the oil, a great deal of splattering occurs. The oil is at least 350 degrees Fahrenheit, and will cook whatever it hits. BE CAREFUL! WEAR AN OVEN MIT TO PROTECT YOUR HAND!

You can click on any of the images for a full-sized view.

First, you need the correct cooking set-up. I used the exact same set-up that I used for the deep-fried turkey. Most home centers (Home Depot, Orchard Supply, Ace Hardware, Lowe's) and mega-stores (Wal-Mart, K-Mart, Target) sell turkey frying kits. They consist of a boiling pot with lid, a burner, a stand, lifting hook, instructions and thermometer. They DON'T include the propane tank. Make sure you get a tank that matches the regulator that comes with your burner.

Estimating the amount of oil to be used can be done very easily. Before you've added any spices to your prime rib, fill the pot with 2 gallons of WATER. Place the prime rib in the water and see if it is fully covered. If not, add water, a quart at a time, until it is covered. Be careful not to over-fill your pot with oil, as you will have major spillage when the bird is immersed, and you'll be visiting the burn unit of your local hospital.

I got my prime rib about a week before it was needed and I dry aged it in my fridge. Just leave it, unwrapped, on a plate in an area of your fridge that won't freeze (some refrigerator have cold spot that can occasionally freeze).

I then scored the top of the prime rib, and rubbed in garlic salt and pepper. Nothin' fancy. I put the rub on the top, bottom and both sides.

I now had to figure out a way to get the stand inserted into the prime rib. Obviously, this is easy with a turkey, because of the empty body cavity (yum yum, so appetizing!). What I did was I took a knife and inserted it about 2 inches into both ends of the prime rib, making a small slit.

I then took one of those hand-held knife sharpeners (the long thin ones)and shoved it into the slit on one end. I "aimed" for the slit on the other end. It wasn't quite long enough, so I shoved it through the other side, towards the other end. Once it came through, I worked it around to be large enough to get the hook part of the stand up through the prime rib.

It was then a simple matter of running the center pole of the stand up through the center of the prime rib.

Now, just like the fried turkey, you slowly lower it into the oil (with an oven-mitted hand).

Take your time here. While they don't splatter as much as a turkey (I think the dry aging helped, too), you still get a great deal of hot oil coming up. Slow down!

Ahhhh..... total immersion. I like my prime rib VERY rare. This 10 pound prime rib was cooked for 3 minutes per pound, or 30 minutes. It was just right. I would estimate going 3.5 for med/rare, 4 for medium. Any more well done than that, and you should be eating shoe leather, not PRIME RIB.

A half-hour later, I pulled that bad-boy out.... a thing of beauty! Front side....

And back-side....

I let the prime rib rest for a half hour, then removed the bones to be munched on later.

Sorry for this next picture. My photographer (my 14 year old son) was a little too eager to dive into the thing, and he moved while snapping the picture. The prime rib was well done around the edges (about 3/4 of an inch) and was VERY rare in the main filet section. Great flavor, very easy to do.

I had a few pints of my Christmas Stout which went with this very hearty meal quite well. Give it a try, you won't be disappointed. JMS


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