Pork Prime Rib Food

PRIME RIB

Steps:

• Liberally season the prime rib with the salt and some pepper and refrigerate overnight.
• An hour before cooking, remove the roast from the refrigerator to allow it to come to room temperature.
• Meanwhile, preheat the oven to 400 degrees F.
• Put the reserved ribs in a roasting pan bowed-side up (the ribs will be acting as the roasting rack). Scatter any fat and meat trimmings in the pan around the bones. Roast the bones and trimmings for about 30 minutes, or until the fat starts to render.
• Remove the pan from the oven, put the rosemary sprigs on top of the bones, then top with the prime rib. Put the smashed garlic in the bottom of the pan with the trimmings. Baste the beef with the fat drippings and return the pan to the oven.
• Cook for 30 minutes and then baste the roast again.
• Reduce the heat to 350 degrees F and cook until the meat is medium rare (an internal temperature of 125 degrees F to 130 degrees F), about 1 hour, 15 minutes, basting the roast every 30 minutes until it is done. Keep in mind that the roast will continue to cook while resting.
• Remove the roast from the oven and put it on a cutting board to rest, uncovered, for 20 minutes. Slice the prime rib to the desired thickness and garnish with the arugula and olive oil.

STANDING RIB ROAST OF PORK RECIPE

Steps:

• Place the roast, bone side up, on a cutting board and locate the rubbery seams between the vertebrae. Crack through each one by easing the blade of a heavy cleaver or the bolster of a heavy chef's knife into each joint and then tapping firmly with a rubber mallet (or a hammer wrapped in a towel). It may take a few taps to go all the way through the seam and joint, but take care not to cut deeply into the meat itself. The blade of your knife ought to sink no more than 1 1/2 inches into the seam.
• Flip the roast over and trim away all but 1/4 -inch-thick layer of fat. Begin boning the loin, starting with the thin layer of meat and fat near the end of the rib bones. Resting the tip of your knife flat against the curved rack of bones, make a series of smooth cuts between the loin and bones until you reach the "elbow" of each rib bone. Leave the loin attached to the other angle of the "elbow," so you can open and close the roast like a book.
• Season the whole roast, including the rack of bones, literally inside and out with salt (we use about 1 tablespoon sea salt for 3 pounds of roast); target the thickest sections most heavily, and the two end faces of the loin most lightly. Roughly chop the garlic, then crush in a mortar. Smear on the inside face of the loin. Slightly crush the fennel and coriander seeds. Scatter about two-thirds of them on the inside of the loin and the facing bones, then close the loin back up and sprinkle the remainder evenly over all of the other surfaces.
• Truss the roast, looping and knotting a string between every two ribs. Cover loosely and refrigerate. (Remove the pork from the refrigerator about 3 hours before roasting.)
• Preheat the oven to 400 degrees.
• I usually take the temperature of the roast just before cooking it, looking for 50 degrees at the center of the thickest section. Stand the roast in a shallow roasting pan or in a heavy rimmed baking sheet not much larger than the meat. Place in the center of the oven. For a juicy roast that is cooked through, but with a faintly rosy cast, roast to 135 degrees. (If the eye of your roast is smaller than 4 inches across, cook it to about 140 degrees; it will stop cooking more abruptly when you remove it from the oven.) Start taking its temperature at about 45 minutes, and allow between 1 and 1 1/2 hours for a 4-pound roast. Turn the roast or adjust rack height if it is browning very unevenly.
• Set the roast on a platter, tent loosely with foil and leave to rest in a warm, protected spot for about 20 minutes, then take the temperature again. Like any roast, it will continue to cook as it rests, but the rack of bones retains heat particularly well, so the temperature should climb to about 160 degrees. The meat will be cooked through but still moist.
• Pour any fat from the roasting pan, then moisten it with the pork stock, the chicken stock or the water and wine, to capture any fallen aromatics and deglaze the baked-on meat drippings. Pour into a small saucepan and simmer until the sauce has a good flavor. Add any juice from the pork platter. Alternatively, for a more lavish sauce, simply heat up reduced pork stock.
• The rib roast is easy to serve; just carve between the rib bones, then break into chops. Snip the trussing strings as you go. Alternatively, you can remove all of the strings, bone the loin and slice into medallions. Then break the rack into crusty ribs to eat with your fingers.

HERB-BRINED PORK PRIME RIB ROAST

Steps:

• For brine:
• Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.
• For pork:
• Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.
• Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
• Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
• Remove kitchen string from roast. Cut meat into slices and serve.
• *Available in the spice section of most supermarkets.

OVEN ROASTED RACK OF PORK - RESTAURANT STYLE

Steps:

• preheat oven to 450 degrees
• In a roasting pan add your rough cut vegetables and garlic
• rinse the rack of pork well and pat dry
• place rack fat side up, on top of cut veggies
• apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast
• sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.**Add one cup of water to the bottom of the pan before roasting.
• place pan in preheated 450 degrees F oven for 15 minutes.
• after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ - 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.
• Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
• While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.
• Strain out all of the vegetable pieces and any residue
• Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!

PERFECT PORK RIB ROAST

Steps:

• Preheat the oven to 350°F.
• Mix together the herbs, salt, and pepper. Rub it all over pork.
• Put the pork on a rack in a roasting pan fat side up. If you don't have a rack use about 5 stalks of celery arranged in the pan.
• Roast until the internal temperature is 145-160°F, 20 to 25 minutes per pound. (145°F is considered safe for pork according to the USDA. It will be moist and slightly pink in the center. If you prefer your pork fully white and well done, then go with the 160°F temperature.)
• Cover the roasting pan with foil and let rest for 30 minutes.
• Meanwhile, increase the oven to 475°F.
• Roast uncovered for another 10 minutes, until the meat is nicely browned.
• Carve the roast between the rib bones and serve immediately.

HERB-BRINED PORK PRIME RIB ROAST

Steps:

• For brine:.
• Combine 1 quart water and all remaining ingredients in medium saucepan.
• Bring to boil, stirring until sugar and salt dissolve.
• Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity).
• Add remaining 5 quarts cold water; stir to blend.
• Let stand until brine is cool to touch, about 1 hour.
• For pork:.
• Place pork on work surface.
• Trim off all but 1/4-inch layer of fat from roast.
• Turn roast over so that rib bones point up.
• Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely).
• Tie meat back onto bones with kitchen string at 2-inch intervals.
• Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary.
• Cover and refrigerate 5 days.
• Remove pork from brine; discard brine.
• Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels.
• Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
• Position rack in center of oven and preheat to 400°F
• Place pork on rack in large roasting pan.
• Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork.
• Roast until instant-read thermometer inserted into center of pork registers 140F, about 1 hour.
• Remove from oven.
• Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
• Remove kitchen string from roast.
• Cut meat into slices and serve.

HERB CRUSTED PORK RIB ROAST

Steps:

• Preheat the oven to 500 degrees and place the pork roast in a large roasting pan.
• Rub the pork roast with the salt, pepper and rub the top with dijon mustard.
• In a medium bowl mix the oil, garlic, thyme, rosemary and breadcrumbs and pat it onto the top of the pork roast.
• Roast the pork for 15 minutes.
• Lower the temperature to 350 degrees and cook for an additional 45 minutes or until a meat thermometer in the thickest part of the roast reads 145 degrees.
• Remove from the oven and let rest (loosely covered) the pork to a cutting board and let stand for 15 minutes.

PORK PRIME RIB

Steps:

• Combine seasoned salt and black pepper in a bowl; rub over entire prime rib.
• Heat oil in a large skillet over medium heat. Place prime rib in hot oil and cook until browned, about 2 minutes per side.
• Spread 1/2 of the sauerkraut into the bottom of a slow cooker; top with potatoes, carrots, apples. Add pork and top with remaining sauerkraut, brown sugar, and caraway seeds.
• Cook on Low for 8 to 9 hours.

PORK PRIME RIB RECIPE

Steps:

• Prepare charcoal smoker for indirect smoking 275-300⁰ add Hickory wood chunks to the fire for smoke flavor.
• Season outside of Pork Prime Rib with 1 Tablespoon of Sea Salt and 1 Tablespoon Cracked Black Pepper. Reserve the left over salt and pepper for the wet rub.
• In a small bowl whisk the Dijon mustard with the remaining ingredients.
• Brush the wet rub on the outside of the prime rib giving it an even coat.
• Smoke bone side down until internal temperature reaches 140⁰.
• Remove from smoker and rest for 15 minutes before serving.

PORK RIB ROAST WITH OVEN-ROASTED VEGETABLES

Steps:

• Gather the ingredients.
• Prepare the rack of pork. Remove the meat from the refrigerator at least 30 minutes before cooking so that it can get back to room temperature. Preheat the oven to 350 F / 180 C. Using a sharp knife, score the skin and fat in a cross-hatch pattern . Rub the rib roast with salt, pepper, and oil, making sure you get into all those notches and cavities within each bone. Tuck a sliver of garlic and the chopped rosemary and sage into the cross-hatch cuts you've made.
• Brown the rib roast. To do so, heat the lard (or butter) in a frying pan over medium heat until the fat foams. Brown the rack of pork on all sides, including the end caps. Pour the white wine over the meat and add the shallots and celery. Put the meat in the roasting pan with the skin-side up, and place in the oven. You may want to use a trivet/rack if your roasting pan has one. It ensures that the bottom of the rib roast cooks evenly.
• Roast the rack of pork. Cook the meat in the oven for 25 minutes. Add the carrots and turnips and allow to cook for a further 25 minutes. Now place the meat on top of the vegetables. If the vegetables look dry, add a little water to stop them from burning. Keep the meat moist by basting it with the cooking juices a few times during the remaining cooking time. The pork will be perfectly pink at a core temperature of 140 F / 58 C. A meat thermometer is indispensable here.
• Rest the rib roast and serve. Remove the roasting pan from the oven. Cover it with foil and allow it to rest for 10 minutes. Place the meat on a cutting board, and serve 1 generous rib per person alongside the oven-roasted vegetables.

GRILLED PORK RIB ROAST RECIPE

Steps:

• Gather the ingredients.
• Pat rib roast dry with paper towels. Place on a large baking sheet.
• Combine olive oil, lemon, juice and wine in a small bowl. Add remaining ingredients and let the mixture sit at room temperature for 10 minutes.
• Coat the entire roast with mixture. Make sure to get every inch of the meat.
• Cover rib bones only with aluminum foil.
• Preheat grill for medium-high heat. Place roast on grill over indirect heat and cook for 2 to 3 hours or until internal temperature at the thickest part of roast reaches 145 F / 65 C.
• Once cooked, remove from heat, tent with aluminum foil and allow the roast to rest for 15 to 20 minutes before carving .
• Carve pieces between the bones. This will give you a nice thick pieces of pork.