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Idahoan Potato Crusted Rib Roast
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"Indulge in Chef Casey Thompson's gourmet Idahoan Potato Crusted Rib Roast, perfect for any special occasion!"
Ingredients:
  • 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
  • 0.5 cup all-purpose flour
  • 1 cup panko bread crumbs
  • 1 cup potato chips, crushed
  • 1 (5 pound) bone-in standing rib roast
  • 0.25 cup all-purpose flour
  • 3 tablespoons canola oil
  • 0.25 cup whole-grain mustard
Instructions:
  • Preheat your oven to 375°F.
  • Create a flavorful mashed potato crust.
  • Prepare Buttery Homestyle Flavored Mashed Potatoes according to package instructions, using boiling milk instead of water for extra richness.
  • Once the milk is fully mixed in, stir in the mayonnaise and Parmesan cheese. Season with salt and pepper to your liking. Allow it to cool for 5 minutes.
  • Once the potatoes have cooled down, gently incorporate the eggs and flour until well combined, ensuring the mixture appears thick and dry.
  • Create a crunchy potato crust.
  • Mix the 3 ingredients together and let them rest.
  • Begin by preheating your oven to 375°F.
  • Generously season the rib roast with salt and black pepper, then coat the outside with all-purpose flour for a flavorful crust.
  • Heat a cast iron or large heavy saute pan over medium-high heat, then add canola oil and heat until simmering.
  • Gently place the rib roast bone-side up or fat side down and sear until golden brown.
  • Transfer the roast to a baking sheet and let it cool for 10 minutes.
  • After the roast has cooled, generously brush mustard on both sides. Next, cover the roast with the potato and egg mixture, and finish by coating with the crispy crust mix.
  • Pop the roast into the hot oven and let it roast for 1 hour.
  • After turning off the oven, let the roast rest in the oven with the door closed for 3 hours.
  • After 3 hours, reheat the roast by turning the oven back on to 375 degrees for about 10 minutes.
  • Allow the roast to rest for 15 minutes before slicing and serving.

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