Slow-Roasted Bone-In Pork Rib Roast
By Andrew JanjigianPublished on September 25, 2013
Time
3½ to 4½ hours, plus 6 hours salting and 30 minutes resting
Yield
Serves 6 to 8
Ingredients
Before You Begin
This recipe requires refrigerating the salted meat for at least 6 hours before cooking. For easier carving, ask the butcher to remove the chine bone. For other tips on shopping for the pork rib roast, see related content. Monitoring the roast with an oven probe thermometer is best. If you use an instant-read thermometer, open the oven door as infrequently as possible and remove the roast from the oven while taking its temperature. We like to serve this recipe with our Port Wine-Cherry Sauce. The sauce may be prepared in advance or while the roast rests in step 3.
Instructions
- Using sharp knife, remove roast from bones, running knife down length of bones and following contours as closely as possible. Reserve bones. Combine sugar and salt in small bowl. Pat roast dry with paper towels. If necessary, trim thick spots of surface fat layer to about 1/4-inch thickness. Using sharp knife, cut slits, spaced 1 inch apart and in crosshatch pattern, in surface fat layer, being careful not to cut into meat. Rub roast evenly with sugar mixture. Wrap roast and ribs in plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
- Adjust oven rack to lower-middle position and heat oven to 250 degrees. Sprinkle roast evenly with pepper. Place roast back on ribs so bones fit where they were cut; tie roast to bones with lengths of kitchen twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet. Roast until meat registers 145 degrees, 3 to 4 hours.
- Remove roast from oven (leave roast on sheet), tent loosely with aluminum foil, and let rest for 30 minutes.
- Adjust oven rack 8 inches from broiler element and heat broiler. Return roast to oven and broil until top of roast is well browned and crispy, 2 to 6 minutes.
- Transfer roast to carving board; cut twine and remove meat from ribs. Slice meat into 3/4-inch-thick slices and serve, passing sauce separately.
Time
3½ to 4½ hours, plus 6 hours salting and 30 minutes restingYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We cure our pork rib roast overnight with a salt and sugar rub, which seasons it well and gives it a mahogany appearance. We then cook it slowly, to help keep it as moist and juicy as possible. To dress it up for a holiday feast, we pair it with a rich, elegant sauce.
Before You Begin
This recipe requires refrigerating the salted meat for at least 6 hours before cooking. For easier carving, ask the butcher to remove the chine bone. For other tips on shopping for the pork rib roast, see related content. Monitoring the roast with an oven probe thermometer is best. If you use an instant-read thermometer, open the oven door as infrequently as possible and remove the roast from the oven while taking its temperature. We like to serve this recipe with our Port Wine-Cherry Sauce. The sauce may be prepared in advance or while the roast rests in step 3.
Instructions
- Using sharp knife, remove roast from bones, running knife down length of bones and following contours as closely as possible. Reserve bones. Combine sugar and salt in small bowl. Pat roast dry with paper towels. If necessary, trim thick spots of surface fat layer to about 1/4-inch thickness. Using sharp knife, cut slits, spaced 1 inch apart and in crosshatch pattern, in surface fat layer, being careful not to cut into meat. Rub roast evenly with sugar mixture. Wrap roast and ribs in plastic wrap and refrigerate for at least 6 hours or up to 24 hours.
- Adjust oven rack to lower-middle position and heat oven to 250 degrees. Sprinkle roast evenly with pepper. Place roast back on ribs so bones fit where they were cut; tie roast to bones with lengths of kitchen twine between ribs. Transfer roast, fat side up, to wire rack set in rimmed baking sheet. Roast until meat registers 145 degrees, 3 to 4 hours.
- Remove roast from oven (leave roast on sheet), tent loosely with aluminum foil, and let rest for 30 minutes.
- Adjust oven rack 8 inches from broiler element and heat broiler. Return roast to oven and broil until top of roast is well browned and crispy, 2 to 6 minutes.
- Transfer roast to carving board; cut twine and remove meat from ribs. Slice meat into 3/4-inch-thick slices and serve, passing sauce separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
0 Comments