Herb Crusted Pork Rib Roast with Root Vegetables

Possible Cooking Methods:   Oven

If you’re looking for a celebratory meal for a holiday or special occasion, and you don’t want to default to turkey or ham, try a pork rib roast. The rib roast is made up of the pork loin, or 8 center-cut pork chops still attached together. A French-cut pork rib roast is one where the meat is removed from the bones, leaving the exposed ribs to make an impressive presentation. You can cut the meat away from the bones yourself, or just ask your butcher to do it for you. When it’s holiday season, chances are you will find this cut of pork already prepared in the meat counter of your grocery store. If you can’t find a rib roast, this recipe also works well with a boneless pork loin roast. Whichever you use, it is an easy way to feed eight people generously. If you would like a sauce with the roast, you will need to use a second pan. Simply whisk 2 tablespoons of melted butter with 2 tablespoons of flour in a small saucepan over medium heat. Add 1 cup of chicken stock, along with the juices from the roasting pan and some fresh thyme leaves. Bring it all to a simmer to thicken the sauce and season with salt and freshly ground black pepper.

2 tablespoons chopped fresh rosemary

2 tablespoons fresh thyme leaves

2 tablespoons chopped fresh sage

2 tablespoons chopped fresh parsley

⅔ cup coarse fresh breadcrumbs (preferably homemade)

1 (8-rib) French-cut pork rib roast

salt and freshly ground black pepper

¼ cup Dijon mustard

5 carrots, halved and cut into 3-inch pieces

5 parsnips, halved, cut into 3-inch pieces

1 rutabaga, cut into large chunks

2 pounds fingerling potatoes, halved

olive oil

½ teaspoon dried thyme

Oven Directions

Serves:8

Cooking Time:2 hours 15 minutes

1.  Pre-heat the oven to 375°F.

2.  Combine the rosemary, thyme, sage, parsley and breadcrumbs in a small bowl. Generously season the rib roast with salt and freshly ground black pepper. Spread the Dijon mustard all over and press the herb and breadcrumb mixture on top to cover the top and sides of the roast. Place the roast in a large 12-inch by 15-inch roasting pan and transfer the pan to the oven. Roast at 375°F for 30 minutes.

3.  Toss the carrots, parsnips, rutabaga and fingerling potatoes with olive oil, dried thyme, salt and freshly ground black pepper. Once the pork has roasted for 30 minutes, add the vegetables to the roasting pan around the pork. Continue to roast for another 60 to 90 minutes (depending on the size of your roast), until the internal temperature of the pork reaches 145°F on an instant-read thermometer inserted into the thickest part of the roast. Toss the vegetables a few times during the cooking process to help them cook evenly.

4.  Remove the roasting pan from the oven. Transfer the pork to a cutting board and let it rest for at least 20 minutes, loosely tented with foil. Return the vegetables to the oven for another 10 to 15 minutes, until they are cooked to your liking.

5.  Slice the roast in between the bones into portions. Shingle the slices on a large platter and arrange the vegetable around them. Pour the jus from the pan over the meat and serve.