This traditional crown roast recipe is intended for an
12-14-rib roast (about 8-10 pounds). It is great for large family get togethers, holiday gatherings or just a rather large dinner party.
There is a rustic sense to the Pork that pairs well with the rustic sense of the Garnacha.
Crown Pork Roast
Serves 10-12 as an entrée
1/2 bunch thyme, leaves only
1/2 bunch fresh sage, leaves only
2 cloves garlic, gently smashed and paper removedkosher salt and freshly ground black pepper
Extra-virgin olive oil
10 pounds pork rib roast (about 12 to 14 ribs)
Watercress, for garnish, optional
Special equipment: roasting pan fitted with roasting rack
Preheat oven to 375 degrees F.
Set rack on the bottom third of the oven so the roast will fit completely inside.In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape.
*Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
Cover the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil.
Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting.
Enjoy! I would love to hear thoughts about this recipe and your thoughts on the wine.
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