Roasted Pork Rib Roast

ROASTED PORK RIB ROAST WITH ROOT VEGETABLES

Johnny
Looks very tasty!!
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 6

Ingredients
  

  • One pork rib roast about 3 pounds
  • 2 teaspoon dried sage leaves
  • 2 teaspoon dried thyme leaves
  • 4 teaspoons dry ground mustard
  • Salt and pepper to taste
  • 6 tablespoons olive oil
  • 8 ounces button mushrooms halved or quartered
  • 2 large onions chopped into 1-inch pieces
  • 3/4 pound baby-cut carrots can use regular carrots cut into 1-inch pieces
  • 6 medium potatoes cut into 1-inch pieces, peels on
  • 6 cloves garlic peeled and lightly smashed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 cup dry red wine

Instructions
 

  • Preheat oven to 350° F.
  • Season pork on all sides with the sage, thyme, mustard, salt and pepper.
  • Heat a small roasting pan or ovenproof skillet large enough to hold the pork and vegetables over medium-high heat.
  • Add the oil, then the roast and brown, about 3 minutes per side.
  • Place fat-side up.
  • Add the vegetables to the pan along side of the meat.
  • Sprinkle with a little of the seasonings used on the pork.
  • Place in oven and roast until the pork reaches an internal temperature of 155°, about 1-1/2 hours.
  • Remove roast and tent with foil.
  • Place the vegetables under a hot broiler for about 10 minutes to brown.
  • Remove vegetables and place in a bowl.
  • Cover with foil to keep warm.
  • In a small bowl, knead the flour and butter together with your fingers until well-combined.
  • Place the roasting pan over high heat.
  • Add the wine and boil, scraping up the browned bits in the bottom of the pan.
  • Whisk in the flour-butter mixture and continue to cook, whisking constantly, until very smooth and the desired thickness.
  • Slice the pork into single chop portions and serve along side the vegetables, drizzling some sauce over all.

Notes

http://teriskitchen.com/pork/ribroast-a.html

 

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