Herb-Crusted Pork Rib Roast with Red Wine Sauce
A rich and elegant entrée perfect for a special dinner. Serve with roasted potatoes, buttered green beans, salad and dinner rolls.
8-rib rack of pork, center cut, chine bone off
Salt and ground black pepper to taste
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
4 tablespoons chopped fresh rosemary
1 cup dry red wine
1/3 cup heavy cream
2 shallots, finely diced
6 tablespoons (3/4 stick) unsalted butter, cut into 10 to 12 pieces
- Preheat oven to 375°F (190°C).
- Trim rib bones of roast of all extra meat (this is called "Frenching"; you can do it yourself or ask the butcher to do it for you). Season roast on all sides with salt, pepper, sage, thyme, and rosemary. Place roast, fat side up, in shallow roasting pan. Roast for 1 1/2 to 2 hours (20 minutes per pound), or until internal temperature reaches 145°F (162.7°C).
- Meanwhile, in a medium saucepan over medium-high heat, combine wine, cream, and shallots and bring to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Season with salt and pepper. Cover to keep warm and set aside.
- Remove roast from oven and let rest 10 minutes. Cut between rib bones to serve. Serve sauce at the table.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 390; Total Fat: 27g; Saturated Fat: 13g; Cholesterol: 115mg; Total Carbs: 3g; Fiber: 0g; Protein: 28g; Sodium: 80mg.
Recipe and photograph provided courtesy of National Pork Board.