Pork Rib Roast

Pork Rib Roast with Pan Sauce

  • 1 Pork Rib Rack, 7 ribs, about 3 pounds, Frenched
  • 2/3 Cups Olive Oil, plus 2 tablespoons for later
  • juice of one lemon, about 1 tablespoon
  • 2 Tablespoons Fresh Rosemary, chopped
  • 6 cloves Garlic, Smashed and Chopped
  • 1 Tablespoon Dijon Mustard
  • Sea/Kosher Salt to taste
  • Black Pepper to taste
    • For pan sauce:
    • 2 cups dry white wine for pan sauce
    • 1 cup chicken stock
    • 2 tablespoons butter

Clean fat and flesh from end of bones or have your butcher do this for you.  Leave some fat on the back of the ribs.  Whisk together remaining ingredients.  Lay rack on a platter and pour marinade over.  Using your hands, make sure each rib is coated with marinade.  Cover with plastic wrap and refrigerate for 2 hours or as long as overnight.

Heat a large oven proof skillet to high heat.  Add 2 tablespoons olive oil to pan.  Lay rack in pan, fat side down and cook until nicely browned/seared, about 5 or 6 minutes.  Remove pan from heat.  Turn racks fat side up and put in a 450 degree oven for about 30 minutes for medium rare.  Test with instant read thermometer.  When meat reached 145 degrees Fahrenheit, remove from oven and place lamb on a large platter.  Cover loosely with tin foil and let lamb rest for 10 minutes.

While meat is resting, make pan sauce.  Place roasting pan over medium high burner.  Whisk in white wine and chicken stock.  Scrape up all the brown bits at the bottom of  the pan.  Bring to boil then reduce heat to medium.  Let sauce reduce to one cup, about 10 minutes.  Whisk in butter.  Taste and adjust seasonings.

You can serve the roast whole and carve it at the table, or carve it and arrange on a large platter with pan sauce poured over all.  Garnish with fresh sprigs of rosemary.  These are melt in your mouth tender, aromatic and the flavor is heavenly.  You’ll wonder why you haven’t made this before!

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2 Responses to Pork Rib Roast

  1. Anonymous says:

    looks like you have prepared the pork and cooked the lamb instead

    • It looks a lot like lamb, doesn’t it? That’s because I had the butcher “French” the rib bones on the pork roast, just like I do when I cook rack of lamb. The recipe is very similar too. Give the pork a try, you won’t be sorry!

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