Text 30884, 76 rader
Skriven 2012-11-08 06:45:54 av Dave Drum (1:261/38)
Ärende: SF Gate 1162
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Herbed Pork Rib Roast
 Categories: Pork, Herbs, Sauces
      Yield: 4 servings

      2    (6-rib ea) pork roasts; 8 lb
           - total *
           Kosher salt
           Extra virgin olive oil
  1 1/2 tb Chopped thyme
      1 ts Minced rosemary
      2 tb Chopped parsley
      1 tb Minced garlic
           Fresh ground black pepper
           Shallot-Mustard Sauce
           - (separate Recipe)

  By Lynne Char Bennett, Chronicle staff writer

  Interlock the ribs of two roasts for a fetching
  presentation or halve the herbs and cook one roast for a
  smaller gathering. Serve with your favorite vegetable and
  plain or garlic mashed potatoes sprinkled with chives.

  Remove roasts from refrigerator, season generously with
  kosher salt and loosely cover with plastic wrap. Rest at
  room temperature for at least 30-45 minutes. Place rack in
  lower third of oven and preheat to 375øF/190øC. Line a
  sheet pan with foil and set a rack in the pan.

  In a large skillet over medium-high heat, add enough oil
  to coat the bottom of the pan. Brown the pork on all
  sides. Place on prepared rack and let cool a bit.

  Mix thyme, rosemary, parsley, garlic and black pepper with
  enough olive oil to make a thick paste. Spread on roasts.

  Use a little water to deglaze the skillet used to brown
  the pork, scraping up all the browned bits. Set aside to
  use in the sauce.

  Place pork roasts with rib bones up and facing each other;
  tilt them together so the bones are interlocked. Place
  sheet pan in oven and roast to desired doneness; 145
  degrees will leave the roasts with a slight pink blush,
  which will take about 50-60 minutes. Rotate the pan
  halfway through cooking. Begin checking internal
  temperature of the roasts about 15 minutes before you
  expect it to be done. Place the thermometer into the
  roasts close to the bones.

  Tent roasts loosely with foil and let rest 20-25 minutes.
  To serve, place interlocked roasts on a platter on top of
  a bed of mashed potatoes and accompany with your choice of
  vegetable.

  Note: Though some stores carry pork rib roasts, it may be
  a special-order cut. Ask for similar size roasts so
  cooking times will be the same. You can also ask your
  butcher to french the rib bones.

  Serves 12

  URL: http://sfgate.com

  MM Format by Dave Drum - 19 December 2011

  Uncle Dirty Dave's Archives

MMMMM

... Meetings are indispensable when you don't want to do anything. - Galbraith

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