Bone-In Pork Loin Rib Roast

Just as good, in my opinion, as the classic Beef Rib Roast. The great advantage is that its much less expensive! The technique in prepping and cooking is much the same as with the Standing Rib Roast, with the exception of cooking it a bit longer.Bone-In Pork Roasts can be hard to find at the local grocery, however Costco always features these around Christmas time. I'll get a couple..one for right-a-way, and the other goes into the freezer for later!

Jan 27, 2020

Remove roast from refer 1-2 hours prior to cooking. Preheat oven to 450 degrees.(If frozen, it will need to thaw several days in the refer.)

INGREDIENTS:

  • 1 bone-in pork loin (3 1/2 - 6 lbs) Serves 4-8.
  • 4 -7 tbsp minced garlic
  • 1 tbsp ground fennel and 1 tbsp fennel seeds
  • 2-4 tbsp chopped rosemary
  • 1/4 cup olive oil
  • Salt & Pepper

METHOD:

Although not entirely necessary, I like to "French-Cut" the roast which means to cut away the small amount of flesh and fat from the protruding ribs. The end result is a much nicer looking roast coming out of the oven.

Using a sharp knive, make a series of slits across the top fat layer. Then cut down the side of the ribs about a half an inch to separate a small piece of the meat from the bones.

Mix all the ingredients together. Start with the small slits you just made and force a bit of the oil mixture into each one; Then, spread some inside that 1/2 inch "flap." Continue to spread the remaining mixture over the entire roast..top and bottom. Season with S. & P. across entire roast!

Although not totally necessary, I think its is a good idea to tie the roast to ensure that the "flap" doesn't separate during cooking. Using kitchen twine, wrap the roast 4 or 5 times between each of the ribs.

Place roast in roasting pan and insert in the 450 degree oven. After 15 minutes, reduce the heat to 350 degrees! Continue to cook another 15 minutes per pound or until a meat thermometer inserted into the center of the roast reads 135 degrees (medium rare). Look for 140 degrees for medium and 145 for medium well. Remove roast from oven and let "rest" for 20 minutes, where the internal temperature will increase another 10 degrees.

CHEFS NOTE: Start taking temperature readings sooner rather than later! A nice sauce can be made frrom the pan drippings as the roast is "resting". wonfra Add a bit of beef broth or hot water and a small amount of flour (I like wondra..it doesn't clump!). Mix with a wire whisp, adding more liquid until its at the consistency you desire.
 
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