WHAT IS PORK CROWN ROAST RECIPES

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STUFFED CROWN ROAST OF PORK RECIPE | GEOFFREY ZAKARIAN ...



Stuffed Crown Roast of Pork Recipe | Geoffrey Zakarian ... image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 11 hours 15 minutes

Cook Time 1 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 26

2 tablespoons finely minced garlic
2 tablespoons finely minced fresh rosemary, plus whole sprigs, for roasting the pork
2 tablespoons Dijon mustard 
2 tablespoons extra-virgin olive oil 
One 12-bone pork rack, chine bone removed 
Fresh sage sprigs, for roasting the pork
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 cup ground sweet Italian sausage
1/2 cup finely chopped carrots 
1/2 cup finely chopped celery 
1/2 cup finely chopped onions 
Kosher salt and freshly ground black pepper
1/2 teaspoon grated nutmeg
1/4 teaspoon allspice 
3 cups diced cornbread (1/2-inch pieces) 
1/2 cup finely chopped scallions 
1/2 cup finely chopped apples 
1/2 cup currants 
2 tablespoons finely minced fresh sage
2 cups chicken stock (less or more depending on your preference), hot 
6 cups heavy cream
1/2 cup finely minced apples 
1/4 cup Dijon mustard 
1 sprig fresh sage, minced
Kosher salt and freshly ground black pepper

Steps:

  • For the crown roast: Mix the garlic and rosemary with the mustard and olive oil in a small bowl. Rub the pork with the mixture and marinate overnight.
  • The next day, rub the excess marinade off the pork. Tie both ends of the rack together by the bones to create a circle or "crown." Put the rosemary and sage sprigs on a sheet tray, and place the pork crown on top of the herbs.
  • Preheat the oven to 425 degrees F.
  • For the Italian sausage and cornbread stuffing: Heat the olive oil over a medium-high flame in a large Dutch oven until hot. Brown the sausage, then add the carrots, celery and onions. Cook over a medium flame, stirring constantly. Season with salt and pepper. When the vegetables are lightly browned, add the nutmeg and allspice and cook for 1 more minute. Add the cornbread and scallions, followed by the apples, currants and sage. Moisten the stuffing with the chicken stock as needed, just until it is moist but not mushy or falling apart. Season with salt and pepper.
  • Season the rack with salt and pepper. Stuff the stuffing into the center until the filling comes to the point of the meat meeting the bone. Roast until caramelized, 15 minutes. Reduce the heat to 350 degrees F and cook until the center of the pork registers 155 degrees F, another 2 hours.
  • For the dijonnaise: Meanwhile, heat the cream in a saucepan over medium heat until reduced by half. Whisk in the apples, mustard and sage. Season with salt and pepper.
  • Set the meat aside to rest for at least 10 minutes, and spoon the stuffing into a bowl. Slice the meat and serve with the dijonnaise.

PRIME RIB ROAST RECIPE - NYT COOKING



Prime Rib Roast Recipe - NYT Cooking image

This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.

Provided by Sam Sifton

Total Time 4 hours 15 minutes

Yield Serves 10 to 12

Number Of Ingredients 5

1 3-to-4-rib roast of beef, approximately 8 to 10 pounds
2 tablespoons unsalted butter
¼ cup all-purpose flour
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper

Steps:

  • Remove the roast from the refrigerator 2 or 3 hours before cooking.
  • Preheat oven to 450.
  • Rub butter on the cut ends of the roast.
  • Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
  • Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

Nutrition Facts : @context http//schema.org, Calories 85, UnsaturatedFatContent 2 grams, CarbohydrateContent 3 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 3 grams, SodiumContent 80 milligrams, SugarContent 0 grams, TransFatContent 0 grams

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PRIME RIB ROAST RECIPE - NYT COOKING
This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 15 minutes
Calories 85 per serving
  • Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.
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STUFFED CROWN ROAST OF PORK RECIPE | GEOFFREY ZAKARIAN ...
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Reviews 5
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