ROASTED PORK RIB ROAST WITH ROOT VEGETABLES

SERVES 4

This recipe came about when I defrosted what was supposed to be a pork butt roast that turned out to be a beautiful rib roast. Since I paid for butt, I think I made out on the deal. However, I had to change plans since I was going to use it for a pot roast. Oven roasting was the obvious method for such a lean cut and it was delicious.

INGREDIENTS

One pork rib roast, about 1-1/2 pounds

1 teaspoon dried sage leaves

1 teaspoon dried thyme leaves

2 teaspoons dry ground mustard

Salt and pepper to taste

3 tablespoons olive oil

8 ounces button mushrooms, halved or quartered

2 large onions, chopped into 1-inch pieces

3/4 pound baby-cut carrots (can use regular carrots cut into 1-inch pieces)

4 medium potatoes, cut into 1-inch pieces, peels on

6 cloves garlic, peeled and lightly smashed

2 tablespoons all-purpose flour

2 tablespoons butter

1 cup dry red wine

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 155°, about 1-1/2 hours. 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.

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 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 into single chop portions and serve along side the vegetables, drizzling some sauce over all.

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