Deep-Fried Prime Rib with a Zesty Cranberry-Horseradish Sauce
- 1 prime rib or large cut of beef (preferably 7 to 8 lbs.)
- 3 to 4 gallons peanut oil (enough to entirely cover roast)
- 2 teaspoons ground rosemary or freshly chopped fresh rosemary
- 2 teaspoons kosher salt
- 2 teaspoons crushed garlic
- 2 teaspoons freshly ground black pepper
Mix together salt, pepper, garlic and rosemary and rub the meat liberally. Place in a zip-lock bag in the refrigerator and allow to sit overnight. Prior to frying, remove meat from the refrigerator and keep at near room temperature for approximately 1 hour.
Heat 3 gallons (or enough to cover roast entirely) of peanut oil to 360 degrees. Place the roast in a fry basket and slowly lower it into the oil. (The oil will drop in temperature quickly, so turn the heat up accordingly on the burner to bring it back up to 350, then level off the temperature). For medium-rare heat, cook for 3 minutes per pound. For medium, cook for 4 minutes per pound.
Carefully remove the roast from the hot oil. Allow it to rest for 10 minutes prior to slicing.