Prime Rib of Pork
Roasted
Prime Rib of Pork with cranberry coulis
as served at our winemaker
dinner.
Ingredients:
| 1 bone-in pork loin
roast, 7 ribs (about 4 1/2 pounds) |
|
| 5 cloves garlic, minced |
|
| 1 1/2 teaspoons salt |
|
| 3 tablespoons minced fresh rosemary or
sage |
|
| 1-2 tablespoons olive oil |
|
| Fresh ground black pepper to taste |
|
- Trim the fat on the roast to about 1/4 inch thick. Cut
out the fat and gristle between the small ends of the ribs to "french"
the roast.
- Mix the garlic, rosemary or sage, salt, pepper and
olive oil into a paste. Rub all over the pork roast. Allow the roast to come
to room temperature.
- Preheat the oven to 350 degrees and
position an oven rack in the center of the oven.
- Place the roast on a rack in a roasting pan, and roast
in the oven for 1 1/2 to 1 3/4 hours. The roast should register about 150
degrees on a meat thermometer.
- Place the roast on a platter and tent loosely with
foil. Allow to rest at least 15 minutes before carving.
Cranberry coulis
| 2 tablespoons unsalted butter |
| 2 shallots peeled and minced |
| 2 cups beef broth |
| 1/2 cup sugar |
| 2 cups fresh or frozen cranberries |
| salt and freshly ground pepper to taste
Sauté the shallots in the butter until softened.
Add the beef broth and the sugar and bring to a simmer. Stir in the
cranberries, and simmer them until they burst. Reduce the sauce for about
15 minutes, and cool. Purée the sauce in a food processor, and season to
taste with salt and pepper. |
Carve the roast into bone-in chops. Pool about 1/3
cup of the coulis on one half of a heated dinner plate, and top with a chop. On
the other half of the plate, serve fresh spinach sautéed with garlic, and a
purée of potatoes and parsnips.
Serves 6
Pour Mosby Teroldego for a great wine partner.
(winemaker
dinner menu)
|
