Deep-Fried Prime Rib with Madeira Sauce
Roll and tie roast with butcher's string if not already done. Using the tip of a small knife poke 12 holes into the roast. Insert garlic cloves into holes; set aside.
In a medium saucepan combine beef broth rosemary garlic juice and onion soup mix. Bring to a boil. Remove from heat and cool.
For marinade in a medium bowl combine 1 1/3 cups of the beef broth mixture 1/4 cup of the Madeira and the rosemary oil. Place roast in a large zip-top bag and pour in marinade. Press air out of bag; seal. Gently massage bag to coat roast. Marinate in refrigerator for 8 to 24 hours. Cover remaining beef broth mixture and chill until ready to .
Remove roast from zip-top bag; reserve marinade. Strain reserved beef broth mixture (not marinade) through a fine-mesh strainer. flavor-injector syringe to inject strained mixture into roast.
For Madeira Sauce pour the remaining 1/2 cup Madeira into a saucepan. Bring to a boil; cook over medium-high heat until reduced to 1/4 cup. Add reserved marinade and boil for 5 minutes. Remove from heat. Reheat when ready to serve.
Lower roast into hot oil. Restart fryer and fry at 350 degrees F for 5 minutes per pound (about 15 minutes total). Carefully remove turkey from hot oil to check doneness. Insert an instant-read meat thermometer into the roast. Roast is done when thermometer registers 140 degrees F. If more time is needed carefully lower the roast back into oil and check again in 3 to 5 minutes.
When roast is done carefully lift the roast from the oil allowing excess oil to drain back into the pot. Drain on wire rack. Let stand for 15 minutes before slicing. Serve hot with Madeira Sauce.
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