Cut meat from bone; do not cut completely.
Press 1 clove garlic and spread between bone and meat.
Sprinkle with pepper seasoning.
Close meat; tie rib roast closed with butcher string. Sprinkle pepper and salt on outside of roast.
Sear the ends of roast in a hot pan.
Roast with bone up at 350\u00b0, approximately 20 minutes per pound.
Use meat thermometer until done.
ut the chine bone in between each rib of the pork roast to make
Mix first 7 ingredients.
Mix mustard, onion and garlic in another bowl.
Rub mustard mixture onto meat.
Sprinkle with spice mixture.
Cover and refrigerate overnight.
Allow meat to stand 2 hours at room temperature.
Roast at 350\u00b0 for about 45 minutes for medium.
Let stand 10 minutes before slicing.
(4-5 lb) bone-in pork roast with salt and pepper. Use
epper in a small bowl.
Place roast on a rack in a
e roast rib side down. Cut pockets in the roast, cutting
RIB ROAST:
Preheat oven to
side.
For the Roast:
Season the rib roast generously with salt
.
For the rib roast:
Sprinkle the roast with salt and
Place Reynolds(R) Oven Bag in roasting pan at least 2
50\u00b0F.
Pat the rib roast dry with a paper towel
ogether in a small bowl. Pat garlic mixture over entire roast. Make
ngredients.
Rub the pork rib on all sides with dry
Let roast come to room temperature, rub roast with seasonings.
Place roast, bone side down, in shallow roasting pan, but do not cover.
Add a small amount of water to pan.
Insert meat thermometer, not touching any bone.
Sear roast at 500\u00b0F for 15 minutes.
DO NOT OPEN THE OVEN DOOR!
Turn temperature down to 350\u00b0F.
Cook approximately 20 minutes per pound.
Rare-140-150\u00b0F.
Medium 150-160\u00b0F.
Well 170-180\u00b0F.
Allow roast to sit for 15 minutes after removing from the oven, then slice.
Start with a room temperature roast and a preheated oven @ 500
ne hour.
Also let rib roast stand at room temperature for
Preheat oven to 425\u00b0F. In a bowl, combine mustard, garlic and thyme. Season.
Place rib roast on a rack set in a roasting pan. Coat with garlic-herb mixture and roast for 30 mins. Reduce heat to 350\u00b0F and roast for 1 hour 15 mins, or until a thermometer inserted in the thickest part reads 140\u00b0F. Transfer to a serving platter, tent with aluminum foil and let rest for 15 mins before serving garnished with orange slices, fresh currants and fresh parsley.
Have butcher remove the bone and tie it to the meat.
Put in roasting pan, fat side up, and season well with salt and pepper. Roast in a 325\u00b0 oven for 20 minutes per pound.
Meat thermometer should read 150\u00b0.
Let stand, tented with aluminum foil, while gravy is being prepared.
Allow roast to'rest,' unrefrigerated, in shallow roasting pan for half
rlic as desired).
Cover roast, and refrigerate overnight.