Idahoan Potato Crusted Rib Roast Recipes

IDAHOAN® POTATO CRUSTED RIB ROAST

Steps:

• Preheat oven to 375°.
• Make Idahoan® Buttery Homestyle® Flavored Mashed Potatoes to package directions substituting boiling milk for the water.
• When the milk is incorporated, add the mayonnaise and the Parmesan. Season with the salt and pepper to taste. Cool for 5 minutes.
• Once cooled, add the eggs, and the flour. Mix until blended - the potatoes should appear thick and dry.
• Combine the 3 ingredients and set aside.
• Season the rib roast generously with salt and black pepper. Dust the outside with the all-purpose flour.
• Heat a cast iron or a large heavy sauté pan over med-high heat. Add the canola oil and allow it to heat until simmering.
• Add the rib roast carefully bone-side up or fat side down. Sear until golden in color.
• Remove the roast and place on a sheet tray. Allow it to cool for 10 minutes.
• Once cooled, brush the mustard onto the fat side of the roast and the under side. Coat the roast with the potato and egg mixture. Then coat the potato mixture with the crispy crust mix.
• Place the roast in the preheated oven and roast for 1 hour.
• Turn off the oven and making sure to keep the oven door closed, leave the roast in the oven for 3 hours.
• After 3 hours, turn the oven back on to 375°to reheat the roast - about 10 minutes.
• Remove the roast and let it rest for 15 minutes. Slice and serve.

IDAHOAN POTATO CRUSTED RIB ROAST

Steps:

• Preheat oven to 375 degrees .
• For the mashed potato crust:
• Make Buttery Homestyle Flavored Mashed Potatoes to package directions substituting boiling milk for the water.
• When the milk is incorporated, add the mayonnaise and the Parmesan. Season with the salt and pepper to taste. Cool for 5 minutes.
• Once cooled, add the eggs, and the flour. Mix until blended - the potatoes should appear thick and dry.
• For the crispy outer potato crust:
• Combine the 3 ingredients and set aside.
• For the Roast:
• Season the rib roast generously with salt and black pepper. Dust the outside with the all-purpose flour.
• Heat a cast iron or a large heavy saute pan over med-high heat. Add the canola oil and allow it to heat until simmering.
• Add the rib roast carefully bone-side up or fat side down. Sear until golden in color.
• Remove the roast and place on a sheet tray. Allow it to cool for 10 minutes.
• Once cooled, brush the mustard onto the fat side of the roast and the under side. Coat the roast with the potato and egg mixture. Then coat the potato mixture with the crispy crust mix.
• Place the roast in the preheated oven and roast for 1 hour.
• Turn off the oven and making sure to keep the oven door closed, leave the roast in the oven for 3 hours.
• After 3 hours, turn the oven back on to 375 degrees to reheat the roast - about 10 minutes.
• Remove the roast and let it rest for 15 minutes. Slice and serve.

SUNDAY RIB ROAST

Steps:

• Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 500 degrees F (see Cook's Note).
• Place the oven rack on the second lowest position.
• Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
• Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

STANDING RIB ROAST WITH ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl.
• Boil potatoes in a large pot of salted water until fork tender, about 10 minutes. Drain. Peel, and halve each potato crosswise. Run tines of fork over rounded side of each half.
• Place roast in a roasting pan, ribs side down. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Add potatoes, tossing to coat. Roast, flipping potatoes and basting meat occasionally, until thickest part registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. (Total cooking time should be about 2 hours.) Transfer to a cutting board, reserving pan drippings for Yorkshire pudding; tent with foil, and let rest for at least 20 minutes (or up to 1 hour) before carving. To carve, cut between each rib, then cut each slice into desired portions. Serve with horseradish cream.

HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, AND PINOT NOIR JUS

Steps:

• For roast beef:
• Pat roast dry and put, fat side up, on rack in roasting pan.
• Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
• Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
• Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
• While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
• Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
• Make jus while vegetables roast:
• Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
• Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
• Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
• To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.