Deep Fried Prime Rib

• 8 -10 lbs boneless rib-eye roast or 8 -10 lbs bone-in beef rib roast
• 3 gallons peanut oil (and 1 fryer, with hook and stand, turkey fryer)
• 2 teaspoons ground rosemary or 2 teaspoons fresh rosemary, chopped
• 2 teaspoons kosher salt
• 2 teaspoons fresh ground black pepper
• bread, sliced

1. The night before you plan to serve your prime rib, mix salt, pepper and rosemary; rub the meat liberally with the mixture.
2. Cover the meat and place it in the refrigerator over night.
3. The next day, take roast out of refrigerator and allow to come to room temperature (1-1 1/2 hours) before frying.
4. Heat 3 gallons of peanut oil to 360 degrees.
5. Slowly lower the prime rib into oil.
6. 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.
7. Cook prime rib for 3 minutes per pound of weight for medium-rare steaks, 4 minutes per pound for medium.
8. Carefully remove from oil and let rest for 10 minutes; rest on top of several slices of bread to absorb grease.
9. Slice and serve with horseradish sauce.

roast, peanut oil, ground rosemary, kosher salt, fresh ground black pepper, bread

Taken from www.food.com/recipe/deep-fried-prime-rib-227470 (may not work)