Pork rib crown roast

Yield: 1 servings

Measure Ingredient
\N \N -Original source was The Complete Cook by Pat Jester.

This may take a couple posts. Now, don't preheat the oven. Put it in oven fat side up and roast uncovered at 35o F but cover the stuffing after 30 min with a bit of foil (Sausage-Corn Stuffing coming up later). 3-4 lbs takes 2 -2½ hrs, bone in and I'd insert a meat thermometer 30 min before end of roasting (be sure the tip does not touch the bone or sink into fat) and keep cooking till 165 F (72 C)-- test in several places to be sure.

Done? O.K. Make a tent of foil, take out of oven and let stand for 10- 15 min (Temp reads 170 F (75 C) after standing). Oh, if you happen to run one 4-6 lbs (which I doubt as you are doing an intimate dinner); go 2 ¾- 3 ½ hrs. Make or buy a few little circles of paper and snip vertical lines down the sides; place on the bone tips for the "crown." Hey, you can propose on this one (but expect to do plenty of cooking for her --VBG)! Oh, carving: Remove any stuffing or veggies from center of roast and carve down between the ribs to serve the chops. I know, obvious; but I'm an obvious kind of gal. Need to know every little thing and I am not insulting your intelligence; just doing what I'd want done for me.

Seasoning: When I say "seasonings," I would go with 2 tsp dried leaf thyme, 1 tsp dry mustard, 1 tsp celery seed, and ¼ tsp garlic powder.

Alternative seasoning: 2 tsp Italian herb seasonings, ½ tsp garlic salt, ¼ tsp cracked pepper, ¼ tsp ground lemon peel Alternative seasoning: 1 tsp dried leaf sage, 1 tsp dried leaf rosemary, 1 tsp dried marjoram, ¼ tsp garlic powder, ¼ tsp onion salt

Note: you might also try 1 tsp of ground ginger added to alternative # 1.

From: Sheryl Stewart Date: 01-11-95 Submitted By HELEN PEAGRAM On 12-16-95

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