Idahoan Potato Crusted Rib Roast Food

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.

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.

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.

ROASTED POTATOES FOR STANDING RIB ROAST (MARTHA STEWART)

Steps:

• Place potatoes and salt in large saucepan and cover with water . Bring to boil, and cook 5 minutes. Remove from heat, and drain. Score potatoes all over with the tines of a fork.
• Combine cooked potatoes and drippings in roasting pan large enough to accomodate them in a single layer.
• Roast in 400 F oven until crispy and golden brown, about 1 hour.

HERB CRUSTED PRIME RIB ROAST

Steps:

• Preheat the oven to 325 degrees F.
• To prepare rib roast, remove the excess fat from the bottom of the roast, and then trim the layer of fat from the top rounded side. Save the trimmed fat.
• In a bowl, mix all the herbs well, and then add the salt and pepper and mix again. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Top with the reserved trimmed fat. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2 1/2 hours. Then allow to rest for 10 minutes before carving.
• Serve with the pan drippings or sauce if preferred.

POT ROAST

Steps:

• For the pot roast: Preheat the oven to 350 degrees F.
• Sprinkle the beef chuck liberally with 1 tablespoon salt and 2 teaspoons pepper. Heat a large saute pan over high heat until it smokes. Add the grapeseed oil and allow the oil to heat for a few seconds. Carefully place the chuck in the pan and sear each side until browned (do not move the meat too much; it will release from the pan when it is ready to be moved). Transfer the meat to a roasting pan or ovenproof casserole dish.
• In the saute pan, add the onions, carrots and celery and cook until the onions and carrots get some color, 8 to 10 minutes. Deglaze the pan with the red wine and allow the wine to simmer until the alcohol has cooked off, 2 to 3 minutes. Whisk in the tomato paste and then the beef broth and allow the cooking liquid to simmer for a few minutes to marry the flavors. Season with salt and pepper and then pour the cooking liquid over the roast in the roasting pan.
• Cover the roast with a layer of plastic wrap and then a layer of aluminum foil. Cook until tender, 3 to 4 hours. Remove the roast from the oven and allow it to rest in the cooking liquid for 30 to 40 minutes.
• For the pan jus: After the meat has rested, strain the cooking liquid and pour it back into a pan. Bring to a simmer and simmer until reduced to 4 cups.
• Whisk together the cornstarch and 6 tablespoons water. Whisk the cornstarch slurry into the simmering cooking liquid and then cook the jus until it thickens to cover the back of a spoon. Season with pepper.
• For the whipped potatoes: In a pot, cover the potatoes with cold water and bring to a boil. Cook until the potatoes are fork-tender. Drain the potatoes; set the strainer over the sink and allow the potatoes to steam for 5 minutes.
• Pour the potatoes back into the pot, add the melted butter and sour cream and whip with a hand blender until smooth. Season with salt and white pepper.
• Bring a pot of water to a boil; prepare an ice-water bath. Blanch the broccoli in the boiling water and then transfer to the water bath to stop the cooking process. Repeat with the carrots. Drain and set aside.
• To plate: In a large saute pan, heat the grapeseed oil until it begins to smoke. Add the broccoli and carrots and saute for 3 to 4 minutes. Season with salt and pepper.
• Divide the whipped potatoes among 6 plates. Slice the pot roast and place the slices on top of the potatoes. Ladle the pan jus over the pot roast. and then place the broccoli and carrots around the plate.

HERB-ROASTED IDAHO POTATO FRIES

Steps:

• Preheat the oven to 425°F Coat a heavy baking sheet with cooking spray.
• Cut each potato in half crosswise. Place the halves cut side down on the cutting board and cut each into 4 wedges. Place the potatoes in a mound on the prepared baking sheet.
• In a cup, mix the oil, thyme, rosemary, salt, and pepper. Pour over the potato wedges and toss to mix well. Spread the potatoes out on the sheet.
• Bake, stirring 2 or 3 times, until tender and lightly browned, about 35 minutes. Serve hot.