ROASTED PORK RIB ROAST WITH ROOT VEGETABLES
Looks very tasty!!
Ingredients
- One pork rib roast about 3 pounds
- 2 teaspoon dried sage leaves
- 2 teaspoon dried thyme leaves
- 4 teaspoons dry ground mustard
- Salt and pepper to taste
- 6 tablespoons olive oil
- 8 ounces button mushrooms halved or quartered
- 2 large onions chopped into 1-inch pieces
- 3/4 pound baby-cut carrots can use regular carrots cut into 1-inch pieces
- 6 medium potatoes cut into 1-inch pieces, peels on
- 6 cloves garlic peeled and lightly smashed
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup dry red wine
Instructions
- Preheat oven to 350° F.
- Season pork on all sides with the sage, thyme, mustard, salt and pepper.
- Heat a small roasting pan or ovenproof skillet large enough to hold the pork and vegetables over medium-high heat.
- Add the oil, then the roast and brown, about 3 minutes per side.
- Place fat-side up.
- Add the vegetables to the pan along side of the meat.
- Sprinkle with a little of the seasonings used on the pork.
- Place in oven and roast until the pork reaches an internal temperature of 155°, about 1-1/2 hours.
- Remove roast and tent with foil.
- Place the vegetables under a hot broiler for about 10 minutes to brown.
- Remove vegetables and place in a bowl.
- Cover with foil to keep warm.
- In a small bowl, knead the flour and butter together with your fingers until well-combined.
- Place the roasting pan over high heat.
- Add the wine and boil, scraping up the browned bits in the bottom of the pan.
- Whisk in the flour-butter mixture and continue to cook, whisking constantly, until very smooth and the desired thickness.
- Slice the pork into single chop portions and serve along side the vegetables, drizzling some sauce over all.
Notes
http://teriskitchen.com/pork/ribroast-a.html
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