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Cookshack Prime Rib with Crispy Onions and Horseradish Potatoes


1 ribeye roll 
Pureed fresh garlic to taste
Salt and pepper to taste
8 yellow onions, peeled and sliced 1/8"
All purpose flour 
Oil for frying 
16 russet potatoes, peeled and quartered 
8 oz. butter 
2 c. heavy cream 
Salt and pepper to taste 
3 oz. freshly grated horseradish (or prepared horseradish)


Rub rib eye roll with garlic, seasoned salt, and pepper. Smoke-cook at 250°F, 10 minutes per pound. 

Separate the onion rings and place them in a container of cold water until chilled. Remove, and while still wet shake in covered container a few at a time to coat with the flour. Heat oil to 325°F and fry onions in small batches until golden and crisp. 

Boil the potatoes until tender, drain. While still hot, beat in mixer with whip until smooth. Add cream and butter and horseradish. Season with salt and pepper. 

Yield: 12 - 20 servings