Smoked Prime Rib and Potatoes Four Ways

I'm never opposed to some meat and potatoes. I guess in this case though, it would be some meat and potatoes, potatoes, potatoes, potatoes. Is there really such thing as too many potatoes?? This smoked prime rib is so easy to make and it is so, so delicious. A perfect recipe for any special occasion, or make it for the holidays for something a little different. While the prime rib is absolutely the star of the show, you can't ignore the supporting role of the four different kinds of potatoes, all prepared in different ways: creamy mashed, matchstick frites, smoked hasselback red potatoes and smashed fingerlings. If you really want, you can do a 'choose your own' potato adventure; make all four kinds of potatoes, make two out of four kinds, or one kind, it's entirely up to you. But, definitely don't skip making that cowboy butter made with Italian parsley, fresh thyme, shallot, garlic, paprika, ancho chili powder, lemon zest and gorgonzola cheese, it packs so much flavour and adds an extra level of delicious to your prime rib and potatoes. If you want the recipe for my Smoked Prime Rib and Potatoes Four Ways, keep reading or jump to the full recipe.

Set smoker to 250F. Spread a thin layer of mustard on the meat.

 Season all sides of the prime rib with salt and pepper.

Place the prime rib in the smoker and allow to 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 for 2-2-5 hours.

Bring a pot of water to a boil and add the fingerling potatoes, cook until fork tender. Remove the fingerlings.

 Peel the Yukon gold potatoes, add to boiling water, and 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 the flattop and let the butter melt. Grate in zest from one lemon, then add the paprika and chili powder, mix.

Smash the cooked fingerling potatoes, place on the flattop and let them 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 the mashed potatoes with salt, add 1-2 tbsp cowboy butter and cream. Mix.

Add the slices of gorgonzola to the cowboy butter and stir.

Baste the fingerlings with the butter on the flattop and brush the red potatoes in the smoker with the cowboy butter too.

Brush the prime rib with the cowboy butter on all sides while in the smoker.

Add sage leaves to the flattop 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.
And now for the full recipe...
Smoked Prime Rib and Potatoes Four Ways
Serves 4 to 6 people
Prep Time: 15 minutes
Cook Time: 2 hours and 30 minutes
Total Time: 2 hours, 45 minutes
Ingredients:
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 potatoÂ
4 Yukon gold potatoes
½ cup cream
Chopped chives
Cowboy butter:
½ cup Italian parsley
2 tbsp fresh thyme
1 shallot
3 cloves garlic
1 cup butter
1 tbsp paprika
1 tbsp Ancho chilli powder
2 lemons
2 -3 tbsp GorgonzolaÂ
5-6 sage leaves
How to Make Smoked Prime Rib and Potatoes Four Ways
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Set smoker to 250F.
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Spread a thin layer of mustard on the meat and season all sides with salt and pepper. Place in smoker for 2-2.5 hours.
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Cut slits along the top of the red potatoes to hasselback them. Drizzle with, salt and pepper. Place in the smoker for 2-2-5 hours.
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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.
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Using a mandolin, slice the russet potato into thin matchstick frites and place in a bowl of water.
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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 the flattop and let the butter melt. Â Grate in zest from one lemon, then add the paprika and chili powder, mix.
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Smash the cooked fingerling potatoes, place on the flattop and let them cook. Flip, then squeeze half a lemon on top. Continue cooking.
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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.
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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 flattop and grill until crispy.
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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.
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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.
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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.
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