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ROASTED PORK RIB ROAST WITH ROOT VEGETABLES
Johnny
Looks very tasty!!
Print Recipe
Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
30
minutes
mins
Total Time
2
hours
hrs
50
minutes
mins
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