Bone In Pork Rib Roast



Posted December 21, 2016 by admin
Posted in : Cuisines :
  • Recipe By :
    Campcook
  • Prep Time :
    20 min
  • Cook Time :
    240 min
  • Ready Time :
    4 hour, 20 min

Servings

8

Ingredients

  • 1 whole rib roast, see notes
  • 2 tablespoons dark brown sugar
  • 1 tablespoon kosher salt
  • 1 1/2 Teaspoons pepper

SAUCE

  • 1 cup dried cherries
  • 2 Cups tawny port
  • 1/2 cup balsamic vinegar
  • 4 sprigs thyme
  • 2 whole shallot minced
  • 1/4 cup heavy cream
  • 16 tablespoons butter, chilled, in chunks
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Notes

Directions

Lets start with the pork rib roast, during the holidays Costco usually sells these vacuum packed weighing around 5 pounds if you’re looking at a different time of year you’ll have to visit your local butcher.

As for the sauce that’s a good item to make ahead of time, refrigerate and then reheat before serving.

Now lets get serious with the pork.  Carefully cut the rack of bones from the roast by running your knife down along the bones and set aside.  If the fat layer on the roast is more than 1/4 inch thick trim it to that thickness and cut a cross hatch pattern in the fat with cuts 1″ apart but not into the meat.  Mix the sugar and salt and rub evenly all over the roast, lay the roast back against the bones as they were, wrap with plastic and refrigerate for 6 to 24 hours.

Set your oven to 250.  Remove the plastic wrap, remove the bones, sprinkle the pepper evenly over the entire roast and tie the bones back to the roast with twine.  Transfer the roast fat side up to a wire rack in a rimmed baking sheet and roast to 145 in the center, 3 to 4 hours.  Remove the roast, tent loosely with foil and let rest 30 minutes.

Adjust your oven rack 8″ from the broiler element and broil the fat side of the roast til browned and crispy, 2 to 6 min.  Transfer to a carving board, remove the twine, remove the ribs and carve the roast to 3/4″ slices and serve with the sauce.

SAUCE:  Mix the cherries and port and microwave on high 2 minutes, allow to steep 20 minutes then strain, set aside the cherries.  To the port add the balsamic, thyme and shallots, bring to a boil then a simmer reducing to 1 cup.  Add the heavy cream and reduce back to 1 cup.  Remove the thyme sprigs and off heat slowly add the cold butter chunks one at a time.  Add the cherries salt and pepper.  If made ahead refrigerate til needed.

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