Butcher’s French Cut Pork Rib Roast

When I think of meals during the holiday season, savory roasts come to mind first. Thanks to shorter days on the farm I have more time to slow-cook pot roasts, rib roasts and soups. From Beef Au Jus to Chicken and Rice Soup, we sure have been eating well around the Eckert dinner table this week! Most recently, I made a standing pork rib roast. When I saw a beautifully French-cut rib roast in our butcher case a few days back, I just couldn’t help myself. I made a 6 rib roast for our family but you can order ask our butchers to trim up to a 12 rib roast (a serving is 1 rib).  I asked Casi, one of our butchers, for his favorite recipe and here is what he shared! It is very simple as long as you have an internal meat thermometer and a little time to keep watch in your kitchen. Add a few Amish noodles, roasted butternut squash and steamed broccoli and you’ll have yourself a scrumptious winter meal.

Eat well this winter, Angie

Ingredients

• 6 Bone-In Rib Roast (about 3.5 lbs)
• 1 1/2 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 2 cloves finely minced garlic
• 2 tsp. vegetable oi

Instructions

1. Place roast on counter for 20-30 minutes prior to cooking. Preheat oven to 350-degrees. In a small bowl, combine salt, pepper and thyme before adding 2 cloves of minced garlic. Rub pork with vegetable oil. Pat entire roast with the seasoning mixture. Place pork in roasting pan.

   To Roast to Medium Rare (my recommendation)

2. Roast uncovered for 45 minutes; turn roasting pan 180 degrees after 25 minutes. Continue to roast until internal temperature registers 140-degrees* or about 35 more minutes. Remove from oven. Allow roast to rest about 10 to 12 minutes.
3. Comment: This 3.20 pound roast took exactly 80 minutes to reach 140-degrees*; this was 20 to 25 minutes/pound). To prevent over cooking, take temperature after about 60 minutes; continue to roast until 140-degrees is reached

   Roasting to Medium

4. Roast uncovered for 60 minutes; turn roasting pan 180 degrees after 30 minutes. Continue to roast until internal temperature registers 160-degrees, about another 60 to 65 minutes. During the last 30 minutes of roasting, to prevent over cooking, take temperature and continue to roast until 160-degrees. Remove from oven. Allow roast to rest about 10 to 12 minutes.

   Craving and Serving

5. Use scissors to remove the strings. Carve into individual chops and serve immediately.

   Note: Roasts can be ordered in 6 or 8 ribs from Eckert’s butchers.

6. *The internal temperature will increase about 5 to 10 degrees while the roast is resting. Take the roast out at least 5 minutes before the preferred final temperature is reached. This prevents over cooking.