- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
I looked back at this 6 year old thread as a family I know is smoking a turkey but wants to fry a prime rib for Christmas. Because of the age I couldn't post a new reply. In that thread tish posted this:
Here ya go:
Ingredients
1 Prime Rib or large cut of beef
3 gallons peanut oil
1 turkey pot with hook and stand or boiling basket
2 tsp ground rosemary or freshly chopped fresh rosemary
2 tsp kosher salt
2 tsp freshly ground black pepper
paper towels or bread slices
1 long slim knife, like a fillet knife
Instructions
The night before you plan to serve your priime rib mix salt, pepper and rosemary and rub the meat with it liberaly. Cover the meat and place it in the refrigerator over night. The roast needs to come to room temperature before frying so remember to remover from refrigerator around an hour to an hour and a half before frying.
Heat 3 gallons of peanut oil to 360 degrees Fahrenheit.
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.
The recipe tish posted has all the basics, although I've not used the rosemary and went a little heavier on the salt and pepper. Once or twice we used the coarse Montreal Steak rub. And I let my roasts dry in the beer fridge for about 3 days. HERE is another write-up that follows along with pictures.
Anyway, if anyone has any recent experiences, especially with injecting... let's hear them. Garlic butter is popular as are some of the storebought injections.
Here ya go:
Ingredients
1 Prime Rib or large cut of beef
3 gallons peanut oil
1 turkey pot with hook and stand or boiling basket
2 tsp ground rosemary or freshly chopped fresh rosemary
2 tsp kosher salt
2 tsp freshly ground black pepper
paper towels or bread slices
1 long slim knife, like a fillet knife
Instructions
The night before you plan to serve your priime rib mix salt, pepper and rosemary and rub the meat with it liberaly. Cover the meat and place it in the refrigerator over night. The roast needs to come to room temperature before frying so remember to remover from refrigerator around an hour to an hour and a half before frying.
Heat 3 gallons of peanut oil to 360 degrees Fahrenheit.
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.
The recipe tish posted has all the basics, although I've not used the rosemary and went a little heavier on the salt and pepper. Once or twice we used the coarse Montreal Steak rub. And I let my roasts dry in the beer fridge for about 3 days. HERE is another write-up that follows along with pictures.
Anyway, if anyone has any recent experiences, especially with injecting... let's hear them. Garlic butter is popular as are some of the storebought injections.
