Easy Rosemary Garlic Pork Rib Roast With Au Jus Food

EASY ROSEMARY-GARLIC PORK RIB ROAST WITH AU JUS

Steps:

• Remove pork roast from the fridge, unwrap, trim if necessary, and season the outside liberally with salt. Let the roast rest at room temperature for 20 to 30 minutes.
• Arrange oven rack such that the roast itself will be as close to the center of the oven as possible when cooking and preheat oven to 450°F [230°C].
• Roughly chop garlic cloves and add to a food processor with the softened butter, apple cider vinegar, Dijon mustard, rosemary, black pepper, and chili flakes. Pulse until spreadable paste forms. Too much blitzing with melt the butter.
• Spread an even layer of the compound butter over every possible inch of the pork loin. Use your hands to make sure it is well coated.
• Place the pork, fat side up (cup side down), in a roasting pan and pour in 1 or 2 cups of water, enough to cover the bottom of the pan.
• To sear the pork and lock in flavour, place uncovered in the middle of a 450°F [230°C] oven for 15-20 minutes.
• After searing, turn the oven temperature down to 325°F [165°C] and continue to roast, uncovered, for approximately 15 minutes per pound [33 minutes per kg] until the internal temperature is 5 to 10 degrees lower than your preferred finished temperature. *see notes for help*
• ¾ of the way through your calculated cooking time, check on the roast and the internal temperature to avoid surprise over cooking.
• Once the proper internal temperature is reached, remove the pork from the oven, and transfer to a cutting board to rest for 8-10 minutes before you start carving.
• Add 1 to 2 cups of lightly salted water or stock to the roasting pan (depending on how much water is left), along with 2 table spoons of vinegar.
• Use the back of a spoon to loosen any dripping stuck to the pan and simmer on a hot stove, or back in the oven for 5 to 8 minutes, or until the liquid have reduced and and the flavours have intensified.
• Serve Au Jus piping hot out of the pan by spooning it over slices of your perfectly cooked pork roast, or on the side as a dip.

ROSEMARY ROAST PORK SANDWICHES AU JUS

Steps:

• Preheat oven to 400 degrees.
• Combine the first 4 ingredients in a small bowl; add 1 teaspoon olive oil. Rub evenly over pork. Let stand 15 minutes.
• Heat remaining 2 teaspoons olive oil in a large oven-proof skillet over medium-high heat. Add pork; cook 4 minutes, browning on all sides. Bake at 400 degrees for 10 minutes or until a thermometer registers 160 degrees(slightly pink). Remove pork from pan; cut diagonally across grain into 12 slices.
• Return pan to medium-high heat; add broth, scraping pan to loosen any browned bits. Add sherry and tomato paste, stir with a whisk. Bring to a boil. Reduce heat; simmer for 5 minutes.
• Cut French rolls in half horizontally. Place 2 pork slices on bottom half of each roll; top with a lettuce leaf, if desired. Cover with roll tops. Serve with au jus.

GARLIC AND ROSEMARY JUS

Steps:

• Melt butter over low heat.
• Cook garlic and onion in the butter over low heat until soft and golden but not caramelised.
• Add rosemary and stir until fragrant, about 1 minute.
• Pour in stock and stir.
• Increase heat to bring stock to a boil, then turn down to a simmer.
• Simmer until reduced by about a third and thickened slightly.
• Taste for seasoning; add more rosemary if needed and season to taste with pepper.
• At this step you could thicken with cornflour and cold water but I like the thinner texture.
• Serve hot with roast lamb, crispy potatoes and green vegetables.

ROAST PORK WITH GARLIC AND ROSEMARY

Steps:

• Preheat the oven to 450 degrees.
• Mix the cayenne, garlic, sugar, salt, and pepper and press into the roast.
• Place the roast on a rack in a roasting pan.
• Roast at 450 for 15 minutes.
• Pour 1/2 cup of wine over the roast, lower the temperature to 325, and continue to roast.
• Add about 1/4 cup of liquid every 15 minutes or so.
• If there is liquid in the pan, use that to baste before adding more.
• Roast until the internal temperature is 145-150 degrees (probably about 1 1/2 hours).
• Remove to a platter, baste with the remaining drippings, and let stand 10 minutes before carving.
• If you want more garlic flavor, push several cloves (sliced in quarters) into cuts in the roast.

SMOKED PORK PHILLY WITH GARLIC AU JUS

Steps:

• Preheat a smoker to 250 degrees F. Add a small amount of wood for flavor; we prefer cherry.
• Sprinkle pork shoulder with BBQ rub until completely coated. Place shoulder in smoker and smoke until it reaches an internal temperature of 175 to 180 degrees F, 5 to 6 hours. Let rest for 1 hour. Refrigerate overnight.
• Slice pork shoulder into thin deli slices, no more than 1/8-inch thick. (Do not trim off fat; fat is flavor.)
• Add 1/4 cup vegetable oil to a large saucepan over medium heat. Add diced onion and saute until translucent, about 5 minutes. Add minced garlic and saute for an additional 2 minutes. Add beef base and 1 quart water and whisk until beef base is dissolved. Reduce to low heat, then add red wine, soy sauce, Worcestershire sauce, basil, oregano and thyme. Simmer for 1 hour. Strain au jus through cheesecloth or a fine strainer to remove particles and then return liquid to saucepan.
• Heat a medium skillet over medium-high heat. Add remaining 1/4 cup vegetable oil and heat until hot, then add sliced yellow onion and red bell pepper and saute until softened. Remove to a bowl.
• To assemble a sandwich, dip 6 ounces sliced pork shoulder in hot garlic au jus for 1 minute to heat. Transfer to a skillet over medium heat. Add a generous amount of the pepper and onion mix on top. Cover with a slice of provolone and cover pan until cheese is melted, about 30 seconds. Transfer Philly mixture to a hoagie roll with a spatula and serve with a side of the hot garlic au jus. Repeat with remaining ingredients to make 5 more sandwiches.

PRIME RIB ROAST WITH ROSEMARY AND GARLIC

Steps:

• Heat oven to 250 degrees and heat a large skillet over medium-high heat. Rub roast on all sides with oil, salt & pepper. Add roast to hot skillet & brown on all sides, about 10 minutes. Transfer roast to a plate. When cool enough to handle, rub garlic & rosemary all over.
• Meanwhile, pour off all but 2 T of the beef drippings. Add mushrooms & saute' until well browned, about 8 minutes. Mix broth, wine & mustard; add to mushrooms & simmer to blend flavors & reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl & set aside.
• Set a wire rack over the skillet, set roast on rack (or use a regular roasting pan with a V-rack). Slow roast in oven 2-1/2 to 3 hours until meat reaches an internal temp of 135 degrees for medium-rare or 140 degrees for medium.
• Transfer roast to cutting board and remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat, return mushroom sauce to pan & heat to a simmer. Add cornstarch and simmer until sauce thickens slightly, about a minute. Carve meat & serve with the sauce.