Herbed Pork Rib Roast Recipes

HERBED PORK RIB ROAST

Steps:

• Combine the garlic powder, onion powder, marjoram, parsley and cayenne; rub over roast. Place in a large shallow glass dish. Cover and refrigerate overnight. , Place roast bone side down in a shallow roasting pan. Bake, uncovered, at 350° 80-90 minutes or until a thermometer reads 145°. Let stand for 10 minutes before slicing.

HERBED RIB ROAST

Steps:

• Cut 15-20 slits in the roast; insert garlic. Tie the roast at 1-1/2-in. to 2-in. intervals with kitchen string. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered, at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 15 minutes before slicing.

HERBED PORK ROAST

Steps:

• Combine all ingredients and rub over entire roast.
• Place roast in a shallow roasting pan and place in a preheated 500° oven.
• Immediately reduce heat to 350° and bake uncovered until meat thermometer reaches 160°.
• Remove to a warm serving platter, cover with foil and let rest for 15 minutes before slicing.
• Make gravy from pan drippings.

HERB-BRINED PORK PRIME RIB ROAST

Steps:

• For brine:.
• Combine 1 quart water and all remaining ingredients in medium saucepan.
• Bring to boil, stirring until sugar and salt dissolve.
• Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity).
• Add remaining 5 quarts cold water; stir to blend.
• Let stand until brine is cool to touch, about 1 hour.
• For pork:.
• Place pork on work surface.
• Trim off all but 1/4-inch layer of fat from roast.
• Turn roast over so that rib bones point up.
• Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely).
• Tie meat back onto bones with kitchen string at 2-inch intervals.
• Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary.
• Cover and refrigerate 5 days.
• Remove pork from brine; discard brine.
• Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels.
• Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
• Position rack in center of oven and preheat to 400°F
• Place pork on rack in large roasting pan.
• Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork.
• Roast until instant-read thermometer inserted into center of pork registers 140F, about 1 hour.
• Remove from oven.
• Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
• Remove kitchen string from roast.
• Cut meat into slices and serve.

HERB-BRINED PORK PRIME RIB ROAST

Steps:

• For brine:
• Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.
• For pork:
• Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.
• Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
• Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
• Remove kitchen string from roast. Cut meat into slices and serve.
• *Available in the spice section of most supermarkets.

HERBED ITALIAN RIB ROAST

Steps:

• Place roast in a large shallow roasting pan. Bake, uncovered, at 350° for 45 minutes., In a large bowl, combine the potatoes, parsnips, carrots and onions. Drizzle with butter; toss to coat. Spoon vegetables around roast; sprinkle with rosemary, oregano, salt and pepper., Bake 1 to 1-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), stirring vegetables occasionally. Let stand for 10 minutes before slicing.