Pork Rib Roast With Rosemary Sage Food

HOLIDAY CROWN PORK ROAST

Steps:

• Preheat oven to 350°. Mix the first 6 ingredients; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with foil. Roast 2 to 2-1/2 hours or until a thermometer reads at least 145°., Remove roast from oven; tent with foil. Let stand 15 minutes. Remove foil; carve between ribs to serve. If desired, serve with rosemary sprigs and sage leaves.

TUSCAN ROAST PORK WITH FENNEL

Steps:

• Toss the garlic, chopped rosemary, 1 tablespoon salt and the red pepper flakes in a small bowl. Make 3/4-inch-deep cuts between the rib bones of the pork. Stuff some of the garlic mixture into each cut. Rub the lemon halves over the pork, then rub with the remaining garlic mixture. Cover with plastic wrap and refrigerate overnight.
• Bring the pork to room temperature, about 30 minutes. Position a rack in the upper third of the oven and preheat to 375 degrees F. Cut each fennel bulb in half, then cut each half into wedges. Scatter the fennel and rosemary sprigs in a medium roasting pan (it's best if the roast fits snugly in the pan). Place the pork in the roasting pan on top of the fennel, fat side up, and roast until a thermometer inserted into the center of the pork registers 145 degrees F, about 1 hour, 45 minutes. Transfer the pork to a platter or cutting board and cover loosely with foil; let rest 15 minutes.
• Meanwhile, turn the fennel wedges and return the pan to the oven. Continue roasting until the fennel is caramelized, about 15 minutes. Cut the pork into chops and serve with the fennel.

ROSEMARY PORK ROAST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
• Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

SLOW-ROASTED PORK RIB ROAST

Steps:

• Line a roasting pan with aluminum foil, and place a rack on top. Set aside.
• Combine the ingredients for the garlic rub in a food processor and pulse until everything is finely chopped and well-blended. Alternately, you can finely chop the garlic and herbs individually and then whisk them together in a small bowl with the remaining ingredients. Set aside.
• If using the cider injection, combine those ingredients in a measuring cup. Set aside.
• Pat the roast dry with paper towels. Rub the meat all over with the herb mixture. Place the roast in the prepared pan.
• Fill a meat syringe with the marinade and use it to inject the meat in several places with the marinade. Make sure to get the marinade into the thickest parts of the meat. Now, set the roast aside and allow the pork to rest at room temperature, about 2 hours. Alternately, you can cover the roast with plastic wrap and refrigerate it for up to 24 hours. Make sure to bring the meat to room temperature for a couple of hours before you're ready to cook it.
• When you're ready to cook, preheat the oven to 250 degrees. Roast the pork until a meat thermometer registers 145 degrees (about 3 to 4 hours). Remove the roast from the oven and tent loosely with aluminum foil. Allow the meat to rest for 30 minutes.
• Transfer the roast to a cutting board and slice into individual chops. Serve warm.

HERB CRUSTED PORK RIB ROAST WITH ROOT VEGETABLES

Steps:

• Pre-heat the oven to 375°F.
• Combine the rosemary, thyme, sage, parsley and breadcrumbs in a small bowl. Generously season the rib roast with salt and freshly ground black pepper. Spread the Dijon mustard all over and press the herb and breadcrumb mixture on top to cover the top and sides of the roast. Place the roast in a large 12-inch by 15-inch roasting pan and transfer the roast to the oven. Roast at 375ºF for 30 minutes.
• Toss the carrots, parsnips, rutabaga and fingerling potatoes with olive oil, dried thyme, salt and freshly ground black pepper. Once the pork has roasted for 30 minutes, add the vegetables to the roasting pan around the pork. Continue to roast for another 60 to 90 minutes (depending on the size of your roast), until the internal temperature of the pork reaches 145° on an instant read thermometer inserted into the thickest part. Toss the vegetables a few times during the cooking process to help them cook evenly.
• Remove the roasting pan from the oven. Transfer the pork to a cutting board and let it rest for at least 20 minutes, loosely tented with foil. Return the vegetables to the oven for another 10 to 15 minutes, until they are cooked to your liking.
• Slice the roast in between the bones into portions. Shingle the slices on a large platter and arrange the vegetable around them. Pour the jus from the pan over the meat 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.

ROSEMARY GARLIC PORK RIB ROAST WITH ROASTED CARROTS AND ONIONS

Steps:

• Preheat oven to 350°F.
• In a large roasting pan combine carrots and onions and sprinkle with bacon.
• Trim fat on pork roast to 1/4 inch thick. With a paring knife make shallow slits in fat about 1 inch apart and in each insert a garlic slice and a rosemary leaf cluster. Season roast with salt and freshly ground black pepper and arrange, fat side up, on vegetables. Roast pork and vegetables 1 hour and 20 minutes, or until pork registers 160°F. on a meat thermometer. Transfer pork to a platter and let stand 15 minutes.
• Pour off fat from pan. To pan with vegetables add water and cook over high heat, stirring to loosen brown bits, until most liquid is evaporated. Toss vegetables with parsley.
• Arrange vegetables on platter with pork and garnish with rosemary and parsley sprigs.

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME

Steps:

• Preheat oven to 400°F
• Line 13 x 9 x 2" roasting pan with foil.
• Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
• Place pork, fat side down, in prepared roasting pan.
• Roast pork 30 minutes.
• Turn roast fat side up.
• Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
• Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
• Cut pork crosswise into 1/3-inch-thick slices.
• Arrange pork slices on platter.
• Pour pan juices over.
• Garnish with rosemary sprigs, if desired.

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.

PORK RIB ROAST WITH ROSEMARY & SAGE

Steps:

• Open the flap of meat next to the rib bones and rub the garlic onto the meat and bones down to the loin meat. Sprinkle liberally with salt, ground pepper, and half the rosemary and sage. Rub the seasonings into the meat. Reassemble the roast and use kitchen string to tie the meat and bones together (see page 118). Season the outside of the roast, again liberally, with salt, pepper, and the remaining herbs, and rub into the meat. The chopped garlic goes on the inside of the roast; if rubbed onto the outside, it will burn in the oven. Wrap up the roast in the butcher paper, or lightly cover, and refrigerate.
• Remove the roast from the refrigerator an hour or so before cooking to let it come to room temperature. Put it in a roasting pan, bone side down; the bones make a sort of natural roasting rack. Preheat the oven to 400°F. Cook the roast for 30 minutes or so, then turn it over in the roasting pan, bone side up, and cook for another 20 minutes. Turn the roast again, bone side down, and cook another 20 minutes or so, until the internal temperature registers 130°F. When the roast is done, let it rest for 15 to 20 minutes before carving.
• Skim off some of the fat from the roasting pan, add some water or stock, and scrape up all the browned bits on the bottom of the pan. Pour the juices into a small saucepan and keep warm. When ready to serve, remove the strings from the roast, and cut the meat into thick chops with the bones, or cut the rack of rib bones away from the meat, and slice between the bones to separate them. Return them to the oven for a few minutes if you like them crustier. To the juices in the saucepan, add the juices released from the roast after resting and carving. Slice the meat and serve with the warm juices and the rib bones.