HOW TO COOK A BONE IN PORK ROAST RECIPES

Name: Slow-Roasted Bone-In Pork Rib Roast
Yield: Serves 6 to 8
Cuisine: American

SLOW-ROASTED BONE-IN PORK RIB ROAST | AMERICA'S TEST KITCHEN

Slow-Roasted Bone-In Pork Rib Roast | America's Test Kitchen image

A center-cut pork rib roast is as close to prime rib as you can get from the pig. So why not cook it the same way?

Provided by America's Test Kitchen

Yield Serves 6 to 8

Number Of Ingredients 1

Ingredients

CENTER RIB PORK ROAST | JUST A PINCH RECIPES

CENTER RIB PORK ROAST | Just A Pinch Recipes image

I started not to post this recipe, but realized that some cooks are a little intimidated with a BONE IN PORK ROAST, & it really is very simple with a few key elements to know first hand. PLEASE MAKE SURE YOU ASK THE BUTCHER TO CRACK THE BASE BONE on the roast, so that after cooking, all you need do is cut between each rib, for easier serving. This roast was 3 1/2 pounds,& was 4 chops, & was on sale, & because I bought so many @ $1.88 per pound, I naturally assumed that the base bone was already cracked, but though they usually do, they did not crack them for the sale SO ASK them to do so

Provided by Rose Mary Mogan @cookinginillinois

Categories Pork

Prep Time 10 minutes

Cook Time 2 hours 15 minutes

Yield 4

Number Of Ingredients 4

Ingredients

3 1/2 pound(s) bone in center rib pork roast
1 tablespoon(s) granulated garlic powder
1 tablespoon(s) steak seasoning
2 teaspoon(s) kc meat rub, or paprika, or other spice of choice

Steps:

Preheat oven to 450 degrees, The key to a good pork Roast is to LOCK IN THE JUICES BY ROASTING AT A HIGH TEMPERATURE to form a crust on the outside, & then LOWERING THE TEMPERATURE TO COOK LOW AND SLOW. This recipe is for those of you that think I only make large quantity recipes. This one only serves 4, or more if you decide to share the thick cut chops.
Combine the spices of your choice in a small bowl, then sprinkle and rub liberally over the entire roast. I like to spray roast with a little cooking spray also once it is seasoned. Spray a shallow roasting pan with non stick cooking spray.
Add roast to pan, then place in preheated 450 degrees F. oven and Roast for 15 minutes. Then LOWER THE TEMPERATURE to 275 degrees F. and roast for 2 hours, or until pop up timer pops out if there is one or the internal temperature reaches 145-155 degrees F. The temperature will continue to rise about 10 degrees or so once removed from oven.
Allow Roast to rest about 10 minutes, tent top with foil. Then WITH A VERY SHARP KNIFE, SLICE BETWEEN EACH RIB BONE, DOWN TO THE BASE. If the base was not cracked before hand you will need to work your way around the base to get each chop loose. But it is much easier if the base bone has been cracked by the butcher at the store level. As you can see I did get the chops separated but not without a lot of effort on my part. The Moral of the story is to ASK THE BUTCHER TO CRACK THE BASE BONE AT STORE LEVEL, EVEN WHEN THEY ARE ON SALE. IT WILL MAKE YOUR JOB SO MUCH EASIER AT THE DINNER TABLE. Smile

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1. Leave the pork uncovered in the fridge overnight to dry out the skin.
2. Preheat the oven to full whack (240°C/475°F/gas 9).
3. Carefully score the pork skin with a sharp knife or scalpel.
4. Place the bay leaves in a pestle and mortar with the sea salt and give it a good bashing. Add the coriander seeds, fennel seeds and peppercorns, then bash again until fine.
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8. Remove the pork from the oven and reduce the temperature to 150°C/300°F/gas 2.
9. Using tongs, carefully lift the pork off the onions and place it directly on the top bars of the oven. Position the tray of veg exactly underneath to catch the tasty juices. Cook the pork for a further 2 to 4 hours – after 2 hours, the meat will be soft and easy to carve, after 4 hours, the meat will be soft enough to ‘pull’. Toss the veg occasionally, turning to coat in the pork juices until caramelised and cooked to your liking, then remove. (Pop an empty tray under the pork to prevent the juices from making a mess in your oven.)
10. To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray on the hob over a medium heat, then pour in the cider and let it bubble away for a few minutes, scraping up all the sticky goodness from the base of the tray.
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