Standing Pork Rib Roast Recipe

3 cloves garlic smashed and finely chopped.

Standing pork rib roast recipe.

1 8 to 8 1 2 pound bone in standing rib roast. For reference a pork rib roast rack of pork is a simpler version of a pork crown roast which is a pork rib roast rack of pork tied into a circle. The pork rib roast rack of pork is the pork equivalent of a standing beef rib roast or a rack of lamb. Pork rib roast fresh rosemary flour whole grain dijon mustard and 12 more dry rubbed pork roast bon appétit dry white wine morton kosher salt pork rib roast fennel seeds and 8 more.

Flip the roast over and trim away all but 1 4 inch thick layer of fat. 1 2 teaspoon cayenne pepper. Let stand for 10 minutes before slicing. If you were to slice the roast into chops you d have 8 or 9 pork rib chops.

Olive oil or to taste 8 cloves garlic thinly sliced 6 sprigs of rosemary finely chopped 12 leaves sage finely chopped 1 tbsp. Like a rack of lamb it typically has 8 or 9 ribs. Unlike a rack of lamb one pork chop is. Bake uncovered at 350 80 90 minutes or until a thermometer reads 145.

If the rib ends begin to brown too much cover each with a piece of foil. Place roast bone side down in a shallow roasting pan. This cut makes a show stopping centerpiece for an elegant dinner. Another way of thinking about it is a pork rib roast that it s a pork version of a rack of lamb.

I typically bbq slow cook it but it was late in the day so i looked for a simple oven recipe to change things up. Pork rib roast about with at least six ribs skin on pinch salt pinch black pepper freshly milled 1 tbsp. Begin boning the loin starting with the thin layer of meat and fat near the end of the rib bones. Pork loin rib roast is my favorite cut and best value for dollar you can often find it at sale prices and its wise to buy an extra for the freezer i ll pay about 1 25 cdn per rib.

Roast uncovered for 1 hour and 20 minutes or until potatoes are tender and the roast registers at least 145 f when a meat thermometer is inserted in the thickest part of the meat not touching fat or bone.