At Christmas time we were at the store to get our prime rib and another beef roast. One of the stores has an awesome deal on them every year. We knew what we wanted so I was just looking around at meat. We don’t usually get meat at this store because it’s more expensive. I look over and there’s a few rib roasts but they are pork. Odd, usually it’s beef or lamb so I was curious about the price.
It was $6.99 a pound and not something I’m willing to experiment with at that price. HOWEVER, the one in my hand was mislabeled. The price was 36 cents. As you can see from the picture, it’s a 5 rib roast. It wasn’t small. Yes, I got this roast for only 36 cents, they honored the price on the label.
Which meant I had to gourmet this up big time.
I have been on a big kick of using fresh herbs. This herb crusted pork rib roast recipe was just screaming for fresh herbs. The actual recipe I started with, used dried herbs and I’m sure that would be fine but I recommend going with the fresh for an amazing difference.
I didn’t grow up with sauces and recipes that had wine in them so I’m never sure what the flavor will be. I decided to just go with it and I had a wine in the fridge that I didn’t care for so why not? Original recipe called for a dry red wine but I used the exact opposite, a really sweet red and we loved the recipe.
Even though I’ve had plans to do a full month of cooking with wine, I haven’t followed through. Wine’s for drinking, not cooking! I pulled out my inner Julia Child and poured a glass for me and the pork. The red wine I didn’t like was what went into the sauce. I’ve heard you don’t want to cook with wine you wouldn’t drink, but why not? If I wanted to drink it, it wouldn’t have sat in the fridge for a week.
Everyone in the house loved this recipe. It really surprised me. The kids aren’t big pork chop eaters and the sauce was like nothing they’d had before. I balanced out the new recipe with sides I knew they loved. We eat a lot of broccoli in this house and no one complains about mashed potatoes. I figured even if they didn’t care for it, those sides would save the meal.
When making meat rubs I adore my small food processor. For many years this inexpensive, silly little thing sat in a cupboard. I couldn’t figure out a use for it. Thank goodness I never sent it off to charity. I use it a lot for blending herbs and spices. I recommend putting all the spices for the rub in a small processor and pulsing it. Include the salt and pepper, the salt will dry the fresh herbs some and you won’t end up with a paste that way.
Let’s get to cooking. I’m looking forward to making this again. I guess I’ll have to keep an eye out for deals.
- 5-rib rack of pork, center cut, make sure bones are exposed nicely
- ½ Tbsp kosher salt
- 2 tsp fresh ground pepper
- 2 Tbsp fresh sage,
- 2 Tbsp fresh thyme
- 3 Tbsp fresh rosemary
- 1 cup sweet red wine
- ⅓ cup heavy cream
- 2 shallots, finely diced
- 6 tablespoons butter, cut into small pieces
- Preheat oven to 375 degrees F.
- Combine all seasonings and spices in a small bowl.
- Season roast on all sides with spice rub.
- Place roast, fat side up, in dutch oven.
- Roast for 90 minutes (20 minutes per pound), or until internal temperature reaches 145 degrees F. I suggest using a thermometer set at 140 and then let it rest.
- Take roast out of dutch oven and let set on a plate or carving board. Cover lightly with aluminum foil.
- Set the dutch oven on the stove top over medium-high heat.
- Add the wine to deglaze the pan.
- Add shallots and cook until starting to get soft.
- Add cream and bring to a boil.
- Cook, stirring occasionally, until reduced to ⅔ cup. Being careful not to burn the sauce.
- Remove from heat and whisk in butter pats.
- Season with salt and pepper.
- Cut between rib bones. Serve with sauce.
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