This is a spectacular cut of meat. Also known as "rack of pork", it is the pork equivalent of the beef "standing rib roast" (source of prime rib and bone-in rib eye). It's incredibly easy to make and I guarantee it will be a huge hit at the dinner table.
For those of you that follow this blog, it will be no shock that I buy this cut at Costco. It's only $3.99 a pound there which compares quite favorably to the $7.99 a pound price point you will find at most grocery stores. During the holiday season, this cut is tarted up and sold as a "Crown Roast of Pork" and the price for that little bit of marketing madness will push it close to $20 a pound. Go buy it at Costco and use the savings to buy yourself a really nice bottle of wine or half-a-tank of gas.
When you serve it, you'll simply slice between the ribs and give each person a "bone-in" cut. The meat cooking next to the bone imparts incredible flavor and the "bone-in" cut makes for a spectacular plate presentation. No wonder that this is a favorite dish for company: it looks great, tastes great, it's easy to cook and easy on the pocketbook.
This is another Frankenrecipe: one I've put together from several different sources. Make sure you use a pan with a roasting rack for this dish...you want it to brown all over while it cooks. It will serve 6-8 people and it's mild flavor makes it pair really well with roasted vegetables (especially those high in sugar content...like roasted carrots: http://terrygruggen.blogspot.com/2011/11/roasted-carrots.html).
1 pork rib roast, 5-7 pounds
1/2 cup Dijon mustard
Herb Rub Ingredients
1/1/2 teaspoons dried sage
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
1 teaspoon granulated garlic
1 teaspoon Kosher salt
1/2 teaspoon fresh cracked pepper
- Preheat oven to 450º.
- Combine rub ingredients in a small bowl and stir well to mix.
- Rub Dijon mustard over exterior of pork roast, then sprinkle rub generously on top of the mustard coating.
- Place roast in a roasting rack with the bone side on top (just like the photo above).
- Put roast in oven and cook for 15 minutes at 450º.
- Reduce oven temperature to 350º and cook for another 85 minutes.
- Remove roast from oven, tent loosely with foil and let roast rest for 10 minutes.
- Remove foil, slice between the rib bones and serve.
Wine pairing: Pinot Noir, Syrah or Merlot