PORK LOIN ROAST RIB END RECIPE RECIPES

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ON THE BONE: RIB-END PORK ROAST IS TENDER AND JUICY | THE ...



On the Bone: Rib-End Pork Roast Is Tender and Juicy | The ... image

Provided by THEGOLDENDISH.COM

Prep Time 0 minutes

Cook Time 0 minutes

Yield 4 to 5

Number Of Ingredients 7

4- to 5-pound pork rib roast on the bone
2 tablespoons fennel seeds
Salt and pepper
2 garlic cloves
Several sprigs thyme
Olive oil
About 2 to 3 tablespoons Dijon mustard

Steps:

  • Preheat oven to 425 degrees.
  • Have your butcher crack the bones and tied for roasting.
  • Season very generously all over with kosher salt and pepper.
  • Put the fennel seeds in a spice grinder (a mini Cuisinart food processor works well). Set aside. Add the garlic and thyme to the mini food processor and grind. Add a few tablespoons of olive oil and process until almost a paste.
  • Season the meat all over with the ground fennel. Rub on the thyme-garlic mixture. Rub the roast all over with mustard. Put on a rack in a roaster and roast, uncovered, for about 1 hour and 20 minutes or until the meat reaches 140 degrees. Roast either with vegetables or without. Let rest 10 minutes before carving.

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

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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