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

 

Directions: 

· 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.