Deep fried roast

JTJOHNS1 Writes:

"Try this instead of the fried are in for a surprise.

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

The night before you plan to serve your prime rib mix salt, pepper, and rosemary and rub the meat with it liberally.

Cover the meat and place it in the refrigerator overnight. 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 350-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."


November 8, 2007 at 6:02 pm

(1) Becky says:

We deep fry pork and beef roasts every year after we deep fry the turkey. Nothing beats them!

December 24, 2008 at 5:58 pm

(2) AAlbury says:

I’m trying this tomorrow!

December 26, 2008 at 7:36 am

(3) AAlbury says:

This turned out fantastic!!!! We’re doing a few more today because there was none left for leftovers!

December 27, 2008 at 2:11 pm

(4) sher says:

The roast isn’t to greasy? I was trying to think of something to do on New years eve that's different.

How big of a roast did you do?

July 17, 2009 at 6:34 pm

(5) mitch says:

Can you keep the oil and reuse it?

July 28, 2010 at 11:30 am

(6) Jay says:

Any plain meat deep fried at the proper temperature won’t be greasy. The whole idea behind deep frying is quick cooking without any absorbed oil. The requirement is that the oil is kept above 300 degrees F. Deep friend meats that don’t have much natural fat can turn out quite dry from deep frying.

Yes, you could reuse the oil but everything else you cook in it is going to taste like beef as red meats flavor the oil heavy. If you like the taste of steak fried chicken this is a great oil to reuse.

I might try this recipe in a Hamilton Beach deep fry multi cooker and see how it turns out.

November 20, 2010 at 8:55 pm

(7) Sandi says:

You can remove the flavor from oil by frying a bit of potato in it.

November 22, 2010 at 6:17 pm

(8) Auntie Mar says:

we have a roast cooking right now, but it just doesn’t seem to be getting done. Any idea of what we might have done wrong? We cooked a turkey first, and some potatoes and they cooked just fine.

December 13, 2012 at 12:34 pm

(9) Paul Gregory says:

If I do a roast, do i leave the fat on?