IDAHOAN POTATO CRUSTED RIB ROAST
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
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
SCALLOPED POTATO-CRUSTED RIB EYE RECIPE BY TASTY
Here's what you need: medium white onion, crimini mushroom, fresh spinach, garlic, salt, pepper, boneless ribeye roast, canola oil, prosciutto, mayonnaise, dried thyme, lemon juice, large russet potatoes, grated parmesan cheese
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C).
- Pour 1 tablespoon of oil into a medium skillet over medium heat and sauté the onion, mushrooms, and spinach for about 5-7 minutes, or until the onions begin to turn translucent. Add 1 tablespoon of garlic, salt, and pepper and cook, stirring occasionally, until all the liquid evaporates and the mixture becomes a thick paste. Remove from the pan and let cool completely.
- Generously season the rib eye all over with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Sear the meat for 3-5 minutes on all sides, until a crust has formed all over. Let rest on a wire rack for 10 minutes.
- Arrange overlapping sheets of plastic wrap until you have a surface twice the length and width of the rib eye. Lay overlapping strips of prosciutto on the plastic in an even layer, making sure the prosciutto sheet is large enough to cover the rib eye. Spread the cooled mushroom mixture evenly over the prosciutto.
- In a small bowl, stir together the mayonnaise, remaining ½ tablespoon minced garlic, ½ teaspoon salt, the thyme, and lemon juice. Generously brush the rib eye with the garlic mayo, then place the rib eye in the center of the prosciutto-mushroom sheet.
- Keeping everything even and tight, wrap the rib eye with the prosciutto, using the plastic wrap to help wrap it tightly and to seal the ends. Tuck the ends of the plastic wrap underneath the wrapped rib eye to keep its shape and chill in the refrigerator for 30 minutes.
- Using a knife or mandoline, carefully cut the potatoes into slices ⅛-inch (3 mm) thick and lay on paper towels. Sprinkle the potato slices with salt and let sit for 10 minutes to draw out any excess moisture. Pat the potatoes dry.
- Evenly sprinkle 1 cup (115 g) of Parmesan cheese over a parchment-lined baking sheet.
- Arrange the potato slices in overlapping rows over the Parmesan until the pan is covered. Sprinkle the remaining cup of Parmesan evenly over the potatoes.
- Bake for 30 minutes, until slightly golden and the potatoes are still flexible. Remove the potatoes from the oven and increase the heat to 400˚F (200˚C).
- Place the chilled, prosciutto-wrapped rib eye in the center of the potato sheet. Fold the potatoes over the rib eye and peel back the parchment. Sprinkle Parmesan under the seam (it will help seal the potato layer) and all over the top.
- Loosely cover the pan with foil and bake for 30 minutes. Remove the foil and bake for 20 minutes more, or until the potatoes are golden brown and the internal temperature of the beef is at least 135°F (57°C) for medium-rare. Rest for 10 minutes before slicing.
- Enjoy!
Nutrition Facts : Calories 841 calories, Carbohydrate 26 grams, Fat 54 grams, Fiber 2 grams, Protein 63 grams, Sugar 4 grams
STANDING RIB ROAST WITH ROASTED POTATOES
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
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-ROASTED IDAHO POTATO FRIES
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
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
HERB-CRUSTED BEEF RIB ROAST WITH POTATOES, CARROTS, PINOT JUS
From Gourmet Live December 5, 2012. "The Pinot Noir jus condenses a bottle of wine into a richly hued and nuanced sauce that not only complements the roast but cuts through its richness."
Provided by zeldaz51
Categories Meat
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 636.7, Fat 42.5, SaturatedFat 18.2, Cholesterol 62.5, Sodium 2643.3, Carbohydrate 43.7, Fiber 6.4, Sugar 7.6, Protein 8.3
STANDING RIB ROAST WITH WINTER-VEGETABLE CRUST
Categories Food Processor Beef Vegetable Roast Wedding Meat Beef Rib Winter Anniversary Bon Appétit
Yield Makes 8 Servings
Number Of Ingredients 10
Steps:
- Puree onion, carrot, celery, garlic cloves, oil, flour, rosemary, salt and pepper in processor. Place beef in roasting pan. Rub beef with vegetable and herb puree, covering completely. Let beef stand 1 hour at room temperature.
- Preheat oven to 500°F. Roast beef 20 minutes. Reduce oven temperature to 375°F. Continue roasting beef until thermometer inserted into center registers 125°F, about 1 hour 45 minutes longer. Remove roast from oven. Let stand 20 minutes. Slice roast and serve.
More about "idahoan potato crusted rib roast recipes"
IDAHOAN POTATO CRUSTED RIB ROAST
From idahoan.com
Estimated Reading Time 2 mins
BEST ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST …
From foodnetwork.ca
RECIPES - MASHED AND SCALLOPED POTATOES - IDAHOAN …
From idahoan.ca
60+ BEST POTATO RECIPES STRAIGHT FROM IDAHO
From favfamilyrecipes.com
IDAHOAN BABY REDS ROASTED GARLIC & PARMESAN MASHED POTATOES…
From amazon.ca
Reviews 38
IDAHOAN POTATO CRUSTED RIB ROAST RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
ROASTED IDAHO POTATO - RECIPES - COOKS.COM
From cooks.com
BESTES REZEPT FüR RIPPENBRATEN MIT KARTOFFELKRUSTE AUS IDAHO
From rezepts.com
POTATO-CRUSTED-RIB-ROAST - IDAHOAN MASHED POTATOES
150 IDAHOAN MASHED RECIPES IDEAS | RECIPES, MASHED POTATOES, …
From pinterest.ca
IDAHOAN POTATO CRUSTED RIB ROAST TASTY RECIPES
From bestastyrecipes.blogspot.com
IDAHOAN POTATO CRUSTED RIB ROAST TASTY RECIPES
From recipesfriedrice.blogspot.com
IDAHOAN® POTATO CRUSTED RIB ROAST | RECIPE | RIB ROAST, ROAST, FOOD
From pinterest.com
IDAHO® POTATO CRUSTED RED SNAPPER WITH POTATO AND BRUSSELS …
From wwwold.idahopotato.com
HERB CRUSTED BEEF RIB ROAST WITH POTATOES CARROTS AND PINOT NOIR …
From wikifoodhub.com
HORSERADISH CRUSTED RIB EYE ROAST - THERESCIPES.INFO
From therecipes.info
CRISPY YELLOW IDAHO® POTATO ROAST | IDAHO POTATO COMMISSION
From idahopotato.com
WITH POTATOES ROAST POT IN CROCK PORK - MON.BBS.FI.IT
From mon.bbs.fi.it
ROAST POTATOES CROCK POT WITH PORK IN
From trk.sintesi.to.it
IDAHOAN® POTATO CRUSTED RIB ROAST | RECIPE | RIB ROAST, BEEF …
From pinterest.co.uk
WITH CROCK POT PORK POTATOES ROAST IN - GKB.TERME.LAZIO.IT
From gkb.terme.lazio.it
IDAHOAN - IDAHOAN® POTATO CRUSTED RIB ROAST
From facebook.com
IN PORK CROCK ROAST WITH POT POTATOES
From prd.ristrutturazionecase.roma.it
ROASTED IDAHO POTATOES - RECIPES | COOKS.COM
From cooks.com
IDAHOAN® | ALLRECIPES
From allrecipes.com
TOP 49 IDAHOAN POTATOES RECIPES
From recipeslist.net
BEST COOKING BREADS RECIPES: IDAHOAN POTATO CRUSTED RIB ROAST
From worldbestbreadsrecipes.blogspot.com
BASIC ROASTED POTATOES - IDAHO® POTATO COMMISSION
From idahopotato.com
ROAST IN POTATOES PORK WITH POT CROCK
From mbc.politecnico.lucca.it
RECIPES/IDAHOAN-POTATO-CRUSTED-RIB-ROAST.JSON AT MASTER ...
From github.com
THE BEST RECIPES IDAHOAN POTATO CRUSTED RIB ROAST
From recipes4allfood.blogspot.com
You'll also love