Idahoan® Potato Crusted Rib Roast

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

INSTRUCTIONS

1. 1Preheat oven to 375°.
2. 2Make Idahoan® Buttery Homestyle® Flavored Mashed Potatoes to package directions substituting boiling milk for the water.
3. 3When the milk is incorporated, add the mayonnaise and the Parmesan. Season with the salt and pepper to taste. Cool for 5 minutes.
4. 4Once cooled, add the eggs, and the flour. Mix until blended – the potatoes should appear thick and dry.
5. 5Combine the 3 ingredients and set aside.
6. 6Season the rib roast generously with salt and black pepper. Dust the outside with the all-purpose flour.
7. 7Heat a cast iron or a large heavy sauté pan over med-high heat. Add the canola oil and allow it to heat until simmering.
8. 8Add the rib roast carefully bone-side up or fat side down. Sear until golden in color.
9. 9Remove the roast and place on a sheet tray. Allow it to cool for 10 minutes.
10. 10Once 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.
11. 11Place the roast in the preheated oven and roast for 1 hour.
12. 12Turn off the oven and making sure to keep the oven door [i]closed[/i], leave the roast in the oven for 3 hours.
13. 13After 3 hours, turn the oven back on to 375°to reheat the roast – about 10 minutes.
14. 14Remove the roast and let it rest for 15 minutes. Slice and serve.