Yes you read that title right: Smoked Prime Rib Poutine. Crispy golden baby potatoes roasted with rosemary and olive oil; layered with chunks of smoky, coffee rubbed, juicy medium rare prime rib; topped with cheese curds that squeak between your teeth when you bite down; all smothered in a rich, smooth and savoury, hot beef gravy. Mmmmm…. cheesy goodness…..
Smoked Prime Rib Poutine
The idea for this smoked prime rib poutine came from Three Boars Eatery in Edmonton, when I had their Brisket Poutine. As a Canadian I have had my fair share of poutine and it’s a “treat” that I don’t get tired of; and I wanted to test out a bit of a different poutine. Foodies are no strangers to experimenting with poutines; check out these blogs that have different interesting poutines: butter chicken poutine, corned beef poutine with Guinness gravy, and lobster poutine.
This recipe can take a good part of the day or you can smoke the meat on one day and make the poutine on another. Either way you will need to start by smoking your prime rib for about six hours, using the coffee rub I shared in a previous post.
While your prime rib is smoking, mop it with a sauce every 30 minutes. The mop sauce I use is made of melted butter, apple cider vinegar, apple juice, chopped onion, Worcestershire sauce and garlic powder. I love the smokey mesquite smell the smoker gives off and the sound of the fat dripping off the prime rib and sizzling when it hits the bottom of the smoker. The tradition at my house is to sit outside all day when the smoker is going to enjoy the aroma. Once the prime rib is done, chop it up and set it aside for the poutine.
Cut baby potatoes into quarters, drizzle with olive oil and a sprinkle salt and pepper. Add in the fresh chopped rosemary and roast on the barbecue on high heat in a foil dish covered for about 40 minutes, until the potatoes are soft, golden and crispy on the outside. Place the sizzling hot, crispy potatoes in a dish and layer the juicy smokey prime rib on top.
Crumble the cheese curds overtop and spread out evenly to ensure that each potato has a little bit of melty cheese clinging onto it. Then pour the piping hot, salty gravy overtop everything and watch as the cheese melts into the golden potatoes and succulent prime rib chunks. Now enjoy!
- 10 - 15 Baby potatoes
- 2 Tbsp. Olive Oil
- 2 Tbsp. Chopped, fresh rosemary
- Salt and Pepper to taste
- Mop Sauce (1/4 cup melted butter, 1/4 cup apple cider vinegar, 1 cup apple juice, 1 chopped onion, 1 Tbsp. Worcestershire sauce and 1 tsp. garlic powder)
- Smoked Prime Rib Chunks (about 1 cup)
- Cheese Curds (you can't have too much, but I used about 3/4 cup)
- Package of Beef Gravy (of course homemade gravy is better, so if you have it, use that! I didn't have any unfortunately)
- Smoke the prime rib for about 6 hours. Mop the prime rib every 30 minutes with a mop sauce made of 1 cup apple juice, 1/2 cup chopped onion, 1/4 cup melted butter, 1/4 cup apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp garlic powder.
- Cut your baby potatoes in quarters (bite size) and place in a foil dish.
- Drizzle the potatoes with the olive oil and a generously shake or grind some salt and pepper overtop and add in the fresh chopped rosemary.
- Cover the potatoes with tin foil and roast on the barbecue on high heat until golden and crispy, stirring occasionally, for approximately 40 mins.
- Prepare gravy according to package directions.
- To serve, place the potatoes on a serving dish and add chunks of smoked prime rib over top. Crumble cheese curds over top and drizzle with hot gravy, ensuring the gravy is hot enough to melt the cheese. Enjoy!
How do you like your poutine? Do you pronounce it “POO-TEEN” or “POO-TIN”?