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Pork Rib Roast with Rosemary and Sage
At Chez Panisse, the pork is spit-roasted over an open hearth, but this can be cooked on a grill or in the oven. When you buy the roast, ask the butcher to remove the chine bone and separate the thin layer of meat on the ribs, stopping about an inch from the end of the bones. This allows you to season the interior of the meat. Season the meat 1 to 2 days before cooking, if possible. Serve this with Fresh Shelling Beans.
Serves 4 to 6
Ingredients
- 1 bone-in 4- or 5-rib pork loin (about 2½ to 3 pounds)
- 4 garlic cloves, peeled and chopped
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons chopped rosemary
- 2 tablespoons chopped sage leaves
- Water or stock
Instructions
Starting on the rib side, use a sharp knife to cut closely along the bones to separate most of the roast from the ribs; leave the last ½ inch or so attached to make retying easier. Rub the garlic on bones and into the loin meat. Sprinkle liberally with salt, ground pepper, and half the rosemary and sage. Rub the seasonings into the meat.
Reassemble the roast and secure with several pieces of kitchen string. Liberally season then rub the exterior with salt, pepper, and the remaining herbs. Lightly cover the meat and refrigerate.
Remove the roast from the refrigerator an hour or so before cooking it to let it come to room temperature.
Preheat the oven to 400° F. Put the meat in a roasting pan, bone side down; the bones make a sort of natural roasting rack. Roast for about 30 minutes, then turn the meat over, and cook another 30 minutes or so, until the internal temperature registers 130° F and the exterior is browned.
Remove the roast from the pan and place on a cutting board, but leave the oven on. Let the roast rest for 15 or 20 minutes before carving.
Meanwhile, skim off and discard some of the fat from the roasting pan. Pour some water or stock into the pan, and set over two burners. Bring to a simmer, scraping up all the browned bits on the bottom of the pan. Pour the juices into a small saucepan and keep warm.
When ready to serve, remove the strings from the roast, and cut the meat into thick, bone-in chops. You can also fully remove the rib bones from the meat. Slice between the bones to separate them, then return the bones to the oven for a few minutes to make them crustier while you slice the roast.
Add any juices released from the roast to the juices in the pan. Serve the roast with the warm juices, the rib bones, and Fresh Shelling Beans.
Reprinted by permission of Alice Waters from Six Classic Recipes from the Chez Panisse Café.
Alice Waters is a chef, author, and food activist, and founder of the renowned Chez Panisse restaurant in Berkeley, CA. She is the author of numerous books, including We Are What We Eat: A Slow Food Manifesto (2021). Learn more about her work and the Edible Schoolyard Project at edibleschoolyard.org.
Published in the Journal of Health and Healing™
Winter 2022 – 23 | Volume 46, Number 4
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