The word 'deep-frying' was coined in the 19th century, though the practice has been on long before then. History has it that the method of cooking began in the European countries before other nations took after them.
Deep frying is a process of submerging food in hot oil at a temperature between 171 degrees and 191 degrees. During this cooking process, the deep-fried food undergoes hydration and a process called Maillard reaction.
The reaction involves the breaking down of sugar and proteins, hence, creating a golden brown appearance. When the surface of the food is hydrated its forms a crust that prevents further absorption of oil. The heating process makes proteins to denature, softens dietary fiber, and makes carbohydrates to undergo starch gelatinization.
Most food would need batter coatings for protection, before frying. If well-done, it doesn’t make food to become greasy. Staples are the most common examples of deep-fried food, and they are present in almost every country in the world. Some of them are potatoes, fish, doughnuts, and onion rings.
A report by Chicago Tribune says that in the United States, 'you can deep fry almost anything.' The Southern part of the country is renowned for doing amazing things with deep frying. Care to know how to fry a prime rib deep? This article is for you.
Why would you deep fry a prime rib?
The importance and uses of deep-frying have been earlier started. You deep fry your prime rib to have a crispy crust and juicy, well-cooked prime rib.
Nothing is more delicious than having crispy meat on the outside and a juicy taste on the inside. Have you experienced that before? You deep fry your meat to have this heavenly sweetness in prime rib. You can use a meat thermometer to determine the meat temperature to prevent it from getting burnt.
How many extra calories are added when you deep fry meat?
Many things determine the number amount of extra calories added to your meat. Some of them are the type of beef fried, the oil you used to fry, the time length spent in frying, and the temperature at which you fry the meat.
In addition to the written things, it was found out that naked food absorbs more oil battered food.
Research also shows that having moisture in oil can make the meat to repel oil instead of absorbing it; this is the principle applied to deep-frying prime rib.
How to choose the best prime rib
The prime rib is one of the best sets of meat; hence it is costly. It’s so tender and very juicy when cooked.
A variation in quality exists between meats sold in steakhouse and grocery stores. You would find meats in steakhouses with higher quality. Cattles in ranches are well fed and cared for, and it shows in the quality of meat they produce.
Setting up your deep fryer
Do not deep fry frozen prime rib; it can cause your fryer to explode, never try. The first thing to do is the thawing of your meat, then pat dry with a paper towel before you start frying.
Keep flammables away from the cooking area. You wouldn't want to experience a fire accident. A need a fryer big enough for your meat and completely cover it with oil. Keep a meat thermometer close to you. Meat is best fried between 325 degrees Fahrenheit and 350 degrees Fahrenheit. Sometimes, the kind of oil you are using for frying also determine cooking temperature.
Pay attention to the level of heat, too low heat gives you a saggy roast while a too hot heat gives you a burnt roast.
Injecting your meat
Injecting your meat is optional, the primary purpose of ingesting meat is to add more flavor, so you don't have to do it.You can choose to inject your meat with garlic butter. If you ever decide to inject your meat, use a heavy metal injector, plastic ones break easily.
How long does it take to deep fry a prime rib?
The average time for deep fry prime rib is 2.5-3 minutes per pound. Do not cook your meat thoroughly, because the temperature still rises 20 minutes after it has been fried; this method makes you have a perfectly cooked meat on the outside and inside.
Deep-Fried Prime Rib Roast
Deep-Fried Prime Rib Roast is suitable for a favorite holiday meal. Give it a try, follow the process laid out in cooking this food; you will have the crispiest and juiciest meal you will ever have.
How to deep fry prime rib roast
Here are the ingredients needed for a crispy and juicy Deep Fried Prime Rib Roast.
- 1 TBS coarse black pepper
- 3 TBS unsalted butter
- 2 TBS kosher salt
- 1 F-rib prime rib roast
- 2-3 garlic cloves, crushed
- 2 1/2 to 3 gallons frying oil
- 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.
- Add seasoning of salt and pepper to your roast.
- Melt the butter and garlic in a small pot, then allow to simmer to remove heat.
- Use heavy metal injector to inject garlic butter into your rib roast
- Put your roast into a flyer basket and gently lower it into the boiling oil until it is completely immersed in oil. Don’t let the roast touch the side of your flyer.
- Roast the meat until the temperature of the center ranges between 85oF to 95oF
- Remove your roast from oil, place on a cutting board, and then cover it with a paper bag.
- Cover with foil and allow to cool down for 20 minutes.
What Makes Prime Rib So Special?
Prime rib includes a large “eye” of beef at the center that’s tender, succulent, and marbled with fat. This attention includes a fat-marbled muscle about it, and a thick cap of fat surrounds the entire thing.
It follows that prime rib is tender, succulent, and incredibly flavorful since the muscles are not heavily utilized.
Seasoning Prime Rib
Since prime rib is this a significant, expensive cut of beef, right care needs to be taken when cooking and seasoning it. The depth of this cut means a generous quantity of seasoning is vital.
My preferred method of cooking prime rib would be to cut the meat off the bones (I enjoy bone-in prime rib because I like gnawing on the bones), season with salt, sliced garlic, and dried herbs, then tie back the meat on the bones before roasting.
Cooking Prime Rib
Grilling or roasting are equally fantastic cooking techniques that will melt and brown down the yummy fat on the exterior to a rib but be careful not to overcook the interior.
Prime rib is in its very best cooked rare or medium rare it shouldn’t be cooked beyond medium (140°F), or most of the fat will melt from the meat, rendering it hard, dry, and plump.
Following the prime noodle is cooked, then be confident that you allow it to rest for 30 minutes to your meat to reabsorb all of the yummy juices before breaking. Considering that the meat is currently precut in the bones, divide it in the bones and slice away effortlessly.
Prime: the grade
Prime is the most excellent USDA grade of beef available, acquiring the maximum marbling (flecks of fat in the meat) and consequently the very best taste and tenderness. The category under Prime is Choice, the caliber most supermarkets take. When you request a prime rib in a grocery store, the odds are that the counterperson will presume you are referring just to the cut, not the quality, and you’ll be given a Choice tier prime rib.
The standard of Choice grade beef remains relatively good, and as a rib roast is a relatively fatty cut to start with, a Choice tier prime rib will create a fine beverage.
Nevertheless, if you would like to splurge on the top, you will have to purchase an excellent (tier) prime rib, and you might need to find a specialty butcher store or high-end grocery store to locate one.
Deep Fried Prime Rib - Video
How to Deep Fry a Prime Rib FAQs
1. How do you know when deep-fried food is done?
You know when your meat is done when you check the temperature. That is why you should keep a meat thermometer close to you. Once your thermometer reads 95oF, your roast is ready. You can also know this when oil starts to shimmer.
2. Which is the best oil for my prime rib?
Refined Peanuts Oil is the best, but other oils can perform amazing results too. We would suggest that you use canola or safflower oil in peanut oil's place.
3. Does my roast get softer with prolonged cooking?
It depends on the size and nature of the meat. However, heating can soften the connective tissue and muscle fibers, now rendering it soft.
4. I notice white stuff while cooking my meat?
It’s nothing to worry about, and those white stuff are the juice of your meat. It's a mixture of fats, blood, and other natural things in your flesh.
5. My meat turns grey, what is happening?When your meat is not exposed to oxygen for some days, it turns grey. It may look somehow, but it’s entirely safe.
Deep frying is a cooking method that increases the chances of having a crispy and juicy meat. Buying your meat from a steakhouse increases the chances of having a delicious prime rib. You can also inject your meat with flour to improve the quality of taste.While preparing your meat, on no condition must you put cold meat in the fryer; it can lead to an explosion. Best fried meat are made within 325-350 degree Fahrenheit, keep your meat thermometer close while cooking.