Saturday, February 13, 2016

Standing Rib Roast of Pork

You won't believe how tender and juicy pork can be when prepared using this method.

Julian's Standing Rib Roast of Pork
To start with any meat that is on the bone has more flavor and is more moist than boneless. With a rack of pork (I'm using eight tips, which will make eight servings) you have plenty of bone and a nice outer layer of fat to keep the meat moist. But the real trick is the dry rub you give it 24 hours in advance of cooking. This not only adds flavor but more importantly dry brine's the meat.

With the Dry Rub - Ready for Wrapping.
This is the same cut of pork they use for a crown roast. But to bend a rack of pork into a crown, you really are talking about at least 12-16 portions which is more than I need for my dinner party.  I selected a vacuum packed cut from my local Costco, when they were available over the holidays. I froze that then defrosted in the refrigerator for two days prior to starting my preparations. 

This is an easy-to-prepare dish and can be removed from the oven to rest before you sit down to dinner for the first course or appetizer.

Ingredients
Rack of pork, bones frenched (8 points, makes 8 servings)
Olive oil
Dry rub (See below or store bought)
Plastic wrap

Instructions
24 hours in advance:  If the pork doesn't have nicely cleaned bone 'handles' (called frenched) then, clean up the ends with a knife to ensure good presentation. Dry the meat with a paper towel and rub with olive oil. Sprinkle generously on all sides with the dry rub.  Completely encase the pork in plastic wrap and place in the refrigerator on a tray for 24 hours.

2 1/2 hours before dinner:  Remove the pork from the refrigerator and let it set on the counter at room temperature for about an hour. Preheat oven.

Grill/Oven method:  If you have access to a outdoor grill, preheat it and also preheat your oven to 325F degrees. Remove the plastic wrap and on the grill, sear all sides of the pork to help seal in juices and brown the meat.

Oven only method:  Preheat over to 450F degrees. Remove the plastic wrap and place the rack of pork on a baking sheet with sides or a large roasting pan, fat side up. Roast for 15 minutes.

In the 325F degree oven, roast the pork for approximately 1.5 hours until the internal temperature reaches when taken in the center of the rack not touching the bone is 145F-150F degrees.  Do not overcook. The FDA says pork is safe at 145F degrees, and cooking it much more than this will make it dry out. Temperature will continue to rise some after removing from the oven. 

Remove the pork from the oven placing it on a cutting board with a drainage tray to collect the juices. If you do not have this place the cutting board on a baking sheet with a rim. Cover loosely with foil. Allow the pork to rest for 15-30 minutes before slicing the meat, which will remain hot.

Using a sharp knife, and holding the pork by the frenched rib bones, cut down between each bone. Plate and serve with a sauce of your preference, if you so desire. 

Julian's Rib Roast of Pork
Dry Chipotle Rub
Any dry rub will do, or if you are pressed just give it a rub with olive oil and sprinkle with sea salt and pepper. You can also use any of the good store-bought dry rubs.  If you want to make your own, I like this chipotle pepper version. 

A chipotle pepper is a smoked, dried jalapeno pepper. From this they make a ground chipotle chile pepper, which is the basis for the well-known chipotle seasoning. Simply mix all of the ingredients together, ensuring each is of approximately the same grind.

1 tablespoon ground chipotle chile pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground coriander
2 teaspoons paprika (smoked paprika if available)
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano (Mexican Oregano if available)
1/2 teaspoon seasoned salt
1/2 teaspoon cayenne pepper

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