Pork Rib Roast with Root Vegetables
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, as in the recipe in the similar and related recipes links. A rib roast is from the loin with the tenderloin removed. Braising is not an option since the meat is so lean. Oven roasting is the obvious 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.
- 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.