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.
Calories
703 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees .
Step 2
For the mashed potato crust:
Step 3
Make Buttery Homestyle Flavored Mashed Potatoes to package directions substituting boiling milk for the water.
Step 4
When the milk is incorporated, add the mayonnaise and the Parmesan. Season with the salt and pepper to taste. Cool for 5 minutes.
Step 5
Once cooled, add the eggs, and the flour. Mix until blended - the potatoes should appear thick and dry.
Step 6
For the crispy outer potato crust:
Step 7
Combine the 3 ingredients and set aside.
Step 8
For the Roast:
Step 9
Season the rib roast generously with salt and black pepper. Dust the outside with the all-purpose flour.
Step 10
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.
Step 11
Add the rib roast carefully bone-side up or fat side down. Sear until golden in color.
Step 12
Remove the roast and place on a sheet tray. Allow it to cool for 10 minutes.
Step 13
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.
Step 14
Place the roast in the preheated oven and roast for 1 hour.
Step 15
Turn off the oven and making sure to keep the oven door closed, leave the roast in the oven for 3 hours.
Step 16
After 3 hours, turn the oven back on to 375 degrees to reheat the roast - about 10 minutes.
Step 17
Remove the roast and let it rest for 15 minutes. Slice and serve.
