Herbed Pork Rib RoastFeatured by Domaine Debray in the Pinot Noir Wine Club.
This is a versatile cut of pork. It can be sliced into chops and cooked individually or roasted whole and carved at the table.Yield: 6
Prep Time: 15 Minutes
Cook Time: 180 Minutes
• 3 garlic cloves, minced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon chopped thyme
• 1 tablespoon chopped rosemary leaves
• One 4-pound pork rib roast cut from the loin end, chine bone removed
• Salt and freshly ground pepper
In a small bowl, blend the garlic with the olive oil, thyme and rosemary. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 500°. Set the pork in a small roasting pan and season with salt and pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°.
Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates and serve.
Recipe sourced from foodandwine.com