Frank Stitt, the chef and owner of Bottega and Highlands Bar and Grill in Birmingham, Alabama, adores this versatile cut of pork. It can be sliced into chops and cooked individually or roasted whole and carved at the table.
More Pork Roast Recipes
3 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon chopped thyme
1 tablespoon chopped rosemary leaves
One 4-pound pork rib roast cut from the loin end, chine bone removed
Salt and freshly ground pepper
How to Make It
In a small bowl, blend the garlic with the olive oil, thyme and rosemary. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 500°. Set the pork in a small roasting pan and season with salt and pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates and serve.
Grits and grilled eggplant.
A creamy Chardonnay with hints of fruit and oak or a light-bodied red.
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