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Recipe Instructions. Apply the olive oil to all sides of the Prime Rib. Preheat the Big Easy for 15 minutes. Place the Prime Rib Roast in the Big Easy basket and add to the Big Easy Oil-Less Fyer. Cook the Prime Rib Roast until an internal temperature of 127 degrees F (if you are targeting medium rare). This cook took 1 hour 45 minutes.

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In this video I share how I make Prime Rib Roast. It turns out perfect every time. Also, I did not add any spices to the roast, just a few vidalia onions to.

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Full printable recipe: http://www.mrshappyhomemaker.com/deep-fried-prime-rib/Follow me! @Mrshappyhomemaker Facebook: http://www.facebook.com/MrsHappyHomemake.

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Deep Fried Prime Rib Roast. If you've never cooked one using this method, you should definitely give it a try.

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Drain the water from the turkey fryer, remove the roast, dry the fryer pot, & fill to the line with peanut oil. Heat the oil to 350 degrees. Combine the garlic powder & melted butter. Using a meat injector (you can buy this in the cooking supply aisle or on Amazon), inject the prime rib from all different angles with the garlic butter.

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Reduce the oven temperature to 325°F and cook for 13 minutes per pound. Continue to cook the roast for at least another hour before you begin checking the roast's temperature. Larger roasts can take a total of 1 1/2 to 2 hours. Cook the prime rib to 115°F for rare and 120°F to 130°F for medium.

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Gather the ingredients. Place the roast in the pot you are going to fry it in. Add enough water to cover with about 3 inches to spare. Remove the roast and measure the water. This is how much oil you will need. Dump out the water and dry the roast and the pot very well with paper towels.

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Pour enough oil into the large flyer to submerge your prime rib and heat up to 350oF. This should take up to 30 minutes. Trim fat out of your roast, but not excessively. Fat adds a fantastic flavor to your roast. Gently tap your roast with a paper towel to reduce moisture.

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Ray goes through the steps of a southern spin on a celebration favorite.DEEP FRYING a PRIME RIB. This is as absolutely amazing method to cook this cut of m.

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The highlight of any celebration or menu, prime rib requires plenty of skill to execute. Chef James Tracey of Monterey helps us break down this classic. The post Tips and tricks: A pro chef.

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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.

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Once prime rib has hit it's internal temp, deep fry for 1 to 2 min. This short cook time will make an amazing crust and give enough carry over heat to finish cooking the inside. Cover and rest for 15-20 min. While Prime Rib is resting, fry French fries in the 350-degree oil. Fry fries for 10 min, then remove from oil.

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Directions. Step. 1 In a small bowl, combine the seasoning salt, lemon and pepper seasoning, and kosher salt. Add lots of black pepper, to taste, and mix to create a rub for your steaks. Step. 2 Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.

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Deep Frying the Prime Rib. Once the oil has reached the appropriate temperature, carefully lower the seasoned prime rib into the fryer using a basket or tongs. Cook the prime rib for about 3-4 minutes per pound, or until the internal temperature reaches 120-125°F (49-52°C) for a rare to medium-rare result.

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Deep frying prime rib requires careful attention to cooking time and temperature to ensure a perfectly cooked and juicy roast. The recipe recommends cooking the roast at a temperature between 280-300 degrees Fahrenheit until it reaches an internal temperature of about 90-95 degrees Fahrenheit.

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How to Make Deep Fried Prime Rib. Heat. Heat up oil to 325 degrees F. Trim fat off. Trim off any large chunks of thick fat and french the bones for presentation (optional) use butchers twine to tie the roast next to each bone to help hold the shape of the roast. Season.