Smoked Prime Rib and Potatoes Four Ways
Rated 5.0 stars by 1 users
4 to 6 people
2 hours 3 min
Not your usual meat and potatoes. This recipe for smoked prime rib is so easy and it is so, so delicious. A perfect holiday recipe, or make it for any special occasion. There are four different kinds of potatoes and they are all prepared in different ways: mashed, frites, hasselback and smashed. Make all four potatoes, or make two out of four kinds, or one kind, the world is your oyster. But don't miss out on making that cowboy butter. It packs so much flavour and adds an extra level of delicious to your prime rib and potatoes.By:
Chef Matt Basile
2 bones prime rib (~5 lbs)
3/4 tbsp hot mustard
1 tbsp salt
1 tbsp pepper
3 large red potatoes
Canola oil (1/2 cup for frying + 2 tbsp)
125g fingerling potatoes
1 large russet potato
4 Yukon gold potatoes
½ cup cream
5-6 sage leaves
½ cup Italian parsley
2 tbsp fresh thyme
3 cloves garlic
1 cup butter
1 tbsp paprika
1 tbsp Ancho chilli powder
2 -3 tbsp Gorgonzola
Set smoker to 250F.
Spread thin layer of mustard on meat and season all sides with salt and pepper. Place in smoker and cook for 2-2.5 hours.
Cut slits along the top of the red potatoes to hasselback them. Drizzle with, salt and pepper. Place in the smoker.
Bring a pot of water to a boil and add the fingerling potatoes, cook until fork tender. Remove the fingerlings. Peel Yukon gold potatoes, add to boiling water, cook until fork tender.
Using a mandolin, slice the russet potato into thin matchstick frites and place in a bowl of water.
Chop the chives and set aside. Chop Italian parsley, thyme, and shallot. Grate garlic. Add everything (except chives) to a small cast iron pan with the butter. Place on plancha. Grate in zest from one lemon, mix. Add paprika and chili powder, mix.
Smash the cooked fingerling potatoes, place on plancha, let cook. Flip, then squeeze half a lemon on top. Continue cooking.
Drain the potatoes from the water. Make your mash. I used a potato ricer, but use what you have. Season with salt, add 1-2 tbsp cowboy butter and cream. Mix.
Add gorgonzola to cowboy butter. Stir. Baste the fingerlings with the butter. Brush the red potatoes and the prime rib with the cowboy butter while in the smoker. Add sage leaves to the plancha and grill until crispy.
Add a cast iron to the elevated grill rack, add oil. Add frites and cook until golden and crispy. Remove from oil and place in a bowl and salt.
Remove prime rib from smoker, place on the elevated grill rack. Sear on all sides. Drizzle with cowboy butter. Remove from grill and squeeze the juice from ½ lemon on top. Let rest about 10 minutes. Cut in half, separating the bones, season with pepper.
To plate, place the mash down, then the frites on top, the fingerlings next with the crispy sage on top, then the red potatoes on top of the mash. Place the meat down next to the potatoes and garnish with chives and more cowboy butter.