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Smoked Prime Rib and Potatoes Four Ways

Writer's picture: Chef Matt BasileChef Matt Basile

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.


bone-in prime rib being rubbed with a thin layer of mustard

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


the prime rib being seasoned with salt and pepper

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


the seasoned prime rib going into the Alchemy Grills smoker

Place the prime rib in the smoker and allow to cook for 2 - 2.5 hours.


the red hasselback potatoes being seasoned

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.


the drained and boiled fingerling potatoes

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


the Yukon gold potatoes boiling in water on the Alchemy Grills' elevated grill rack

 Peel the Yukon gold potatoes, add to boiling water, and cook until fork tender.


thinly sliced frites going into a bowl of water

Using a mandolin, slice the russet potato into thin matchstick frites and place in a bowl of water.


the fresh herbs and shallot going into a small cast iron pan with butter

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.


the cowboy butter on the flattop being seasoned with paprika and ancho chili powder

Place on the flattop and let the butter melt. Grate in zest from one lemon, then add the paprika and chili powder, mix.


fresh lemon juice being squeezed over the smashed fingerling potatoes on the flattop

Smash the cooked fingerling potatoes, place on the flattop and let them cook. Flip, then squeeze half a lemon on top. Continue cooking.


the boiled Yukon gold potatoes being pressed in the ricer

Drain the potatoes from the water. Make your mash. I used a potato ricer, but use what you have.


the cowboy butter being added to the mashed potatoes

Season the mashed potatoes with salt, add 1-2 tbsp cowboy butter and cream. Mix.


gorgonzola cheese is being added to the cowboy butter

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


the hasselback potatoes are being brushed with the cowboy butter in the smoker

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


the prime rib being brushed with the cowboy butter

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


sage leaves being added to the Alchemy Grills flattop

Add sage leaves to the flattop and grill until crispy.


crispy frites in a bowl being seasoned with salt

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.


the prime rib being seared on the Alchemy Grills' elevated grill rack and being drizzled with cowboy butter

Remove prime rib from smoker, place on the elevated grill rack. Sear on all sides. Drizzle with cowboy butter.


squeezing fresh lemon juice over the prime rib while it rests

Remove from grill and squeeze the juice from ½ lemon on top. Let rest about 10 minutes.


cutting the prime rib in half to separate the bones showing the perfectly cooked centre

Cut in half, separating the bones, season with pepper.


plating the mashed potatoes, frites, smashed fingerling potatoes and hasselback red potatoes

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.


the final plate of smoked prime rib and potatoes four ways, garnished with chopped chives and being drizzled with cowboy butter

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 potato 

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 Gorgonzola 

5-6 sage leaves


How to Make Smoked Prime Rib and Potatoes Four Ways

 

Set smoker to 250F.

 

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.

 

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 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 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 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 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.

 

Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.

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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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