The holiday season and cool temperatures call for a hearty menu. Impress your guest with a dish other than turkey or ham with a pork rib roast. Plus, a bone-in main protein is a show stopping centre piece for your holiday table! This roast has a crispy exterior and succulent interior, pair it with sides of roasted potatoes and seasonal vegetables.
Grab a bottle of Spann Vineyards' Cabernet Franc to drink with the dinner. This grape, the father of both Cabernet Sauvignon and Merlot, makes a medium bodied red, with flavors of red plum, raspberry, and roasted pepper which pair perfectly with medium-flavored meat dishes.
Let us know if you’ve enjoyed this food and wine pairing by snapping a pic and tagging @spannvineyards on Instagram!
- Betsy Spann
Pork Rib Roast with Spann Vineyards Cabernet Franc Recipe:
What you need for the roast:
· 4 – 5 lb pork rib roast (Beef Rib Roast can be substituted)
· olive oil
What you need for the dry rub:
· 1 tablespoon each dried thyme, sage and fennel
· 1 teaspoon each coriander and black pepper
· 2 teaspoons salt
· ¼ teaspoon sugar
· Pre-heat oven to 350°.
· Remove the visible heavy fat layer from the roast, leaving about 10% of the original fat, which is enough for browning.
· Make a dry rub ingredients together (if the roast has been brine-injected, cut the salt in half)
· Rub the entire roast with the dry rub
· Rub gently with olive oil (approximately 2 tablespoons)
· Have a roasting pan with a meat rack ready
· Spray a non-stick pan spray on a heavy skillet, then heat 3 tablespoons of olive oil and sear and brown the outside of the roast on all sides
· Transfer to the rack in your roasting pan and place roast with protruding bones up, meat down. This will give good color and beautiful presentation.
· Cook in the oven, uncovered at 350° for 10 minutes, then reduce temperature to 250° and cook for approximately 1 ½ hours.
· Check interior meat temperature with a meat thermometer every 45 minutes. Cooking is complete when interior meat temperature reaches 155°.
· Remove from oven, cover with foil and let it rest 5 minutes.
· Slice between each of the ribs to make chop-shaped servings approx. ½” to ¾” thick.