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Pork Recipes

Pork Rib Roast with Root Vegetables

Serves 6

This recipe came about when I defrosted what I thought was a pork butt roast that, in actuality, was a beautiful rib roast. Apparently, I did not notice when I bought it or packed it to put in the freezer that it was labeled incorrectly at the store. Since I paid for butt, which is much less expensive than rib, I think I made out on the deal. However, I had to think fast since the original plan was to make a pot roast, which is in the similar and related recipes. A rib roast is from the loin with the tenderloin removed. Braising is not a good option since the meat is so lean. Oven roasting is the best cooking method to keep the pork tender, moist and delicious. If desired, ask for a roast with enough ribs to serve one per person and adjust cooking time as needed. Otherwise, remove the meat from the bones before slicing.

Ingredients

  • One pork rib roast, about 4-1/2 pounds
  • 2 teaspoons dried sage leaves
  • 2 teaspoons dried thyme leaves
  • 2 teaspoons dry ground mustard
  • Salt and pepper to taste
  • 3 tablespoons olive oil
  • 12 ounces button mushrooms, halved or quartered
  • 2 large onions, chopped into 1-inch pieces
  • 1 pound baby-cut carrots (can use regular carrots cut into 2-inch pieces)
  • 6 medium potatoes, cut into 1-inch pieces, peels on
  • 6 cloves garlic, peeled and lightly smashed
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, preferably unsalted
  • 1 cup dry red wine
  • 1/2 cup water or low-sodium chicken broth

Preheat oven to 350° F. Season pork on all sides with the sage, thyme, mustard, salt and pepper. Heat a small roasting pan or ovenproof skillet large enough to hold the pork and vegetables over medium-high heat. Add the oil, then the roast and brown, about 3 minutes per side. Place fat side up. Add the vegetables to the pan along side of the meat. Sprinkle with a little of the seasonings used on the pork. Place in oven and roast until the pork reaches an internal temperature of 145° to 150° F, about 1 hour and 15 minutes. Remove roast and tent with foil. If desired, place the vegetables under a hot broiler for about 10 minutes to brown. Remove vegetables and place in a bowl. Cover with foil to keep warm.

Meanwhile, make the sauce. In a small bowl, knead the flour and butter together with your fingers until well combined. Place the roasting pan over high heat. Add the wine and water. Bring to a boil, scraping up the browned bits in the bottom of the pan. Whisk in the flour-butter mixture and continue to cook, whisking constantly, until very smooth and the desired thickness. Slice the pork and serve with the vegetables, drizzling some sauce over all.

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