Slow Roasted Bone In Pork Rib Roast Food

HERB CRUSTED PORK RIB ROAST

Steps:

• Start by bringing the roast to room temperature for 30 minutes.
• Preheat oven to 400º F.
• Mix seasonings together in a small bowl. Generously rub the seasoning into the roast.
• Place roast fat side up on roasting pan equipped with a rack.
• Roast uncovered for 15 minutes until a golden-brown crust forms.
• Reduce the heat to 325 º F and continue to roast uncovered for about 1 and a half to 2 hours. This will vary depending on the size of your roast. Pork roast is done when a meat thermometer reaches an internal temperature of 160 degrees Fahrenheit for a well-done roast. For a more rare roast, a temperature of 145º F is a safe temperature.
• Remove pan from oven and place on cutting board. Let rest for 10 minutes before slicing. This keeps all those tenderizing juices inside the roast.

SLOW ROASTED PORK RIB ROAST

Steps:

• The pork is very simple. I started with a pork rib roast, I think about 3.5 lbs and containing like 3 or 4 ribs. Preheat the oven to 500 deg F. Meanwhile: prepare the pork: Take maybe 3 cloves of garlic and julienne them. Put them in a small bowl with fresh rosemary and some salt and pepper. Using a long narrow knife, make slits all over the pork and insert a piece of garlic and a rosemary leaf in eash one. I find it easier to make a slit and stuff it before making the next, otherwise it is difficult to find the slits you have made. Next, take maybe 2 more cloves of garlic and crush it into the small bowl. Add more rosemary leaves, salt, pepper, and olive oil to make a paste. Rub this paste all over the outside of the pork. (At this point, I actually froze the whole thing and defrosted it in the fridge overnight when I was ready to use it.) Put a meat thermometer in the middle of the pork taking care not to touch it to a bone. Place the pork on a rack in a pan and put it in the oven at 500 deg F. Immediately set the oven to 170 deg F. Roast for several hours until the internal temp of the pork is 165 deg F. This might take 4 hours. If you need to, you can increase the temp to 350 deg F at the end to finish it. Remove from the oven and cover the roast with foil and a kitchen towel. The temperature will continue to rise. Let it rest at least 15 - 20 minutes before slicing.

FALL-APART-TENDER SLOW-ROAST PORK BUTT

Steps:

• Make small slits all over the roast then insert a whole garlic clove into each slit (this is only optional).
• Place the roast in a greased casserole dish with a lid.
• Sprinkle the roast on all sides with Worcestershire sauce.
• Let sit at room temperature for 1-1/2 hours.
• After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
• Using hands press the brown sugar well into the meat on all sides making certain to adhear the sugar to the meat.
• Pour the apple juice into the bottom of the casserole.
• Cover tightly.
• Preheat oven to 425 degrees F for 15 minutes.
• Place the roast in the oven and immediately reduce the temperature down to 200 degrees F.
• Roast for about 4 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
• Stir the salt and black pepper into the juice (do not omit the salt!).
• Slice meat as desired.

LOW & SLOW OVEN BAKED RIBS - SUPER SIMPLE!

Steps:

• Preheat oven to 225 degrees.
• Season your ribs with Dale's marinade, your favorite rib rub, grill seasoning, or simply salt and pepper.
• Place ribs, meat side down, in baking dishes.
• Cover the baking dishes with aluminum foil and place in the oven.
• If you are using small baby back ribs, take out after 3.5 hours. If you are using regular baby back or St. Louis style ribs, then take out after 4 hours.
• Drain off the drippings. Flip the ribs over using two spatulas (and an extra set of hands if you have them) so the meat side is up. Be careful, as they may be so tender they fall apart.
• Put a layer of BBQ sauce on the ribs and return to the oven uncovered for an additional 20-30 minutes.
• Remove from oven and serve them up with a side of potato salad and some baked beans.

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.

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.

BONE-IN PORK ROAST

Steps:

• Have butcher cut the chine bone in between each rib of the pork roast to make carving easier.
• Leave the fat cap on for added moisture and flavor.
• Line a large stockpot or bucket with a plastic bag (I use a paint bucket I purchased from a paint store specifically for brining).
• Pour water in and dissolve the salt and brown sugar.
• Add peppercorns and a few thyme sprigs.
• Place the pork roast in the brine and if using a bag, tie the bag closed so the pork is submerged.
• Refrigerate (I surround with ice) for 6 hours.
• Remove pork from the brine and dry thoroughly with paper towels.
• Preheat oven to 400°F.
• Lay thyme sprigs all over the roast, season with salt and pepper, then secure with butcher's twine to help hold the shape.
• Coat a roasting pan with olive oil and set on 2 burners over high heat until almost smoking.
• Sear the pork, fat side down, until caramelized.
• Turn the roast to brown all sides, about 10 minutes.
• To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, and then transfer the roast to the oven.
• Roast until a meat thermometer, inserted in the thickest part of the roast registers 150°F-- about 1 hour.
• Remove the pork to a cutting board to rest while preparing the pan sauce.
• Discard the aromatic vegetables and set the pan on 2 burners over high heat.
• Deglaze the pan with apple juice, scraping up the yummy bits off the bottom.
• Reduce by a third, season with salt& pepper, and whisk in the butter to smooth out.
• Serve.
• Enjoy!

PRIME RIB ROAST: THE SLOW-ROAST METHOD

Steps:

• Insert a digital probe thermometer into the deepest part of the meat, taking care not to hit bone. Set the temperature alert to beep when the meat hits 128 F (see note below).
• Serve and enjoy.

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.

SLOW-ROASTED BONE-IN PORK RIB ROAST

Steps:

• 1. Remove roast from bones, running knife down length of bones and following contours as closely as possible. Reserve bones. Combine sugar and salt in small bowl. Pat roast dry. If necessary, trim thick spots of surface fat layer to about 1/4" thickness. Cut slits, spaced 1" apart and in crosshatch pattern, in surface fat layer, being careful not to cut into meat. Rub roast evenly with sugar mixture. Wrap roast and ribs in plastic wrap and refrigerate for at least 6 hrs or up to 24 hrs. 2. Adjust oven rack to lower-middle position and heat oven to 250. Sprinkle roast evenly with pepper. Place roast back on ribs so bones fit where they were cut; tie roast to bones with lengths of kitchen twine between ribs. Transfer roast, fat side up, to wire rack set in a sheet pan. Roast until meat registers 145 degrees, 3 to 4 hrs. 3. Remove roast from oven (leave roast on sheet), tent loosely with aluminum foil, and let rest for 30 minutes. 4. Meanwhile combine port and cherries in bowl and microwave til steaming, 1 to 2 min. Cover and let stand until cherries are plump, about 10 min. Strain port through fine-mesh strainer into med saucepan, reserving cherries. 5. Add vinegar, thyme sprigs, and shallots to port and bring to boil over high heat. Reduce heat to medium-high and reduce mixture until it measures 3/4 c, 14 to 16 min. Add cream and reduce again to 3/4 c, about 5 min. Discard thyme sprigs. Off heat, whisk in butter, few pieces at a time, til fully incorporated. Stir in cherries, minced thyme, salt, and pepper. Cover pan and hold, off heat, until serving. Or, let sauce cool completely and refrigerate for up to two days, reheating over medium heat until warm. 6. Adjust oven rack 8" from broiler element and heat broiler. Return roast to oven and broil until top of roast is well browned and crispy, 2 to 6 min. 7. Transfer roast to carving board; cut twine and remove meat from ribs. Slice meat into 3/4 inch thick slices and serve, passing sauce separately