Idahoan Potato Crusted Rib Roast Recipes

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IDAHOAN POTATO CRUSTED RIB ROAST



Idahoan Potato Crusted Rib Roast image

Idahoan Potato Crusted Rib Roast is a special dish for a special occasion and developed for us by a special lady, Chef Casey Thompson of Top Chef fame.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 8

Number Of Ingredients 15

1 (4 ounce) package Idahoan® Buttery Homestyle Flavored Mashed Potatoes
1 tablespoon mayonnaise
3 tablespoons Parmesan cheese, grated
1 teaspoon kosher salt
Black pepper
2 eggs, beaten
½ cup all-purpose flour
1 (4 ounce) package Idahoan® Buttery Homestyle Flavored Mashed Potatoes
1 cup panko bread crumbs
1 cup potato chips, crushed
1 (5 pound) bone-in standing rib roast
Salt and pepper
¼ cup all-purpose flour
3 tablespoons canola oil
¼ cup whole-grain mustard

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.

Nutrition Facts : Calories 703.2 calories, Carbohydrate 43.9 g, Cholesterol 150.5 mg, Fat 42.4 g, Fiber 1.8 g, Protein 39.3 g, SaturatedFat 15.3 g, Sodium 1053.8 mg, Sugar 0.2 g

IDAHOAN® POTATO CRUSTED RIB ROAST



Idahoan® Potato Crusted Rib Roast image

Provided by Chef Casey Thompson

Number Of Ingredients 15

1 - 4 oz package Idahoan® Buttery Homestyle® Flavored Mashed Potatoes
1 Tbsp mayonnaise
3 Tbsp Parmesan, grated
1 tsp kosher salt
Black pepper
2 eggs, beaten
½ cup all-purpose flour
1 - 4 oz package Idahoan® Buttery Homestyle® Flavored Mashed Potatoes
1 cup panko bread crumbs
1 cup potato chips, crushed
1- 5 lbs bone-in standing rib roast
Salt and pepper
¼ cup all-purpose flour
3 Tbsp canola oil
¼ cup whole grain mustard

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.

CRISPY POTATO CRUST



Crispy Potato Crust image

Provided by Food Network Kitchen

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

3 Idaho potatoes, peeled and grated
1 teaspoon salt
1 egg, lightly beaten
1 tablespoon unsalted butter
1/2 cup chopped onion
2 cups sliced mushrooms
1 1/2 cups grated Swiss cheese
4 eggs
1 1/2 cups light cream
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
  • In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
  • Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
  • Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

HERB-ROASTED IDAHO POTATO FRIES



Herb-Roasted Idaho Potato Fries image

Healthy side dish from DeniseAustin.com: "Nothing satisfies like potatoes, especially these crunchy, browned, herb-crusted potato wedges. They're great with ketchup, fat-free sour cream, or all by themselves!"

Provided by Karen..

Categories     Potato

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 lb small baking potato
2 teaspoons extra virgin olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

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.

Nutrition Facts : Calories 239.5, Fat 4.8, SaturatedFat 0.7, Sodium 300.2, Carbohydrate 46.2, Fiber 4.4, Sugar 2, Protein 4.3

ROASTED POTATOES FOR STANDING RIB ROAST (MARTHA STEWART)



Roasted Potatoes for Standing Rib Roast (Martha Stewart) image

Make and share this Roasted Potatoes for Standing Rib Roast (Martha Stewart) recipe from Food.com.

Provided by EURrosa1

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 3

3 lbs idaho potatoes, peeled and halved
salt
1/2 cup drippings from standing rib roast

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.

Nutrition Facts : Calories 174.8, Fat 0.2, SaturatedFat 0.1, Sodium 13.6, Carbohydrate 39.7, Fiber 5, Sugar 1.8, Protein 4.6

STANDING RIB ROAST WITH ROASTED POTATOES



Standing Rib Roast with Roasted Potatoes image

Serve roast beef with all the trimmings for an easy meal rich in flavor. The centerpiece standing rib roast is presented with roasted potatoes that are ridged with a fork so they can soak up ample pan juices. The potatoes can be boiled, tossed with oil, and refrigerated until needed.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

1 rib roast (9 to 10 pounds) with 4 to 6 ribs
6 tablespoons extra-virgin olive oil
2 tablespoons all-purpose flour
Coarse salt
2 teaspoons sugar
1/2 teaspoon freshly ground pepper
8 medium Yukon Gold potatoes (about 4 pounds)
Horseradish Cream for Standing Rib Roast, for serving

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



Herb-Crusted Beef Rib Roast with Potatoes, Carrots, and Pinot Noir Jus image

Provided by Gina Marie Miraglia Eriquez

Categories     Wine     Beef     Herb     Potato     Roast     Christmas     Dinner     Rosemary     Meat     Beef Rib     Carrot     Thyme     Christmas Eve     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 servings

Number Of Ingredients 16

Beef:
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)
1/4 cup mixed peppercorns (pink, white, and green)
3 tablespoons plus 2 1/2 teaspoons kosher salt, divided
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon extra-virgin olive oil
3 pounds medium Yukon Gold potatoes, peeled and each cut into 6 wedges (keep in a bowl of cold water to prevent discoloration)
3 pounds carrots, peeled and cut diagonally into 2-inch pieces
Jus:
1 (750 milliliter) bottle Pinot Noir
1/2 cup chopped shallots
4 tablespoons unsalted butter, divided
2 1/4 cups reduced-salt beef or chicken broth
Special Equipment
Heavy flameproof roasting pan (not glass) fitted with a flat rack; instant-read thermometer; 2 (18- by 13-inch) heavy rimmed sheet pans (aka half-sheet pans); parchment paper

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.

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