ry ingredients.
Rub the pork rib on all sides with dry
long the long side of pork and stuff it with the
fat from roast.
Turn roast over so that rib bones point
he fat.
Cover the roast with foil.
Place the
ver the outside of the pork rib roast.
Toss the onions with
245 degrees C).
Brush rib roast lightly with olive oil. Rub
Rub the roast on all sides with salt
RIB ROAST:
Preheat oven to 325\
Let the prime rib roast stand at room temperature for
50\u00b0F.
Pat the rib roast dry with a paper towel
Pat garlic mixture over entire roast. Make an incision down the
Make 20 small incisions all over the fatty side of the roast. Insert a slice of garlic in each slit. Season the meat all over with 2 tablespoons of the thyme leaves, 1 1/2 tablespoons of salt and 1 tablespoon of ground pepper. Cover and refrigerate overnight.
rlic as desired).
Cover roast, and refrigerate overnight.
small bowl.
Place roast on a rack in a
.
For the rib roast:
Sprinkle the roast with salt and
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.
Preheat grill.
Generously rub rib roast with salt and pepper.
own the length of the pork loin roast.
From the inside
Select a boned and rolled rib roast or a boneless rib eye roast.
Sprinkle with salt (garlic flavored optional) and cracked pepper.
Place fat side up on rack in shallow roasting pan. Insert meat thermometer into center of roast.
Do not add water. Roast uncovered in a slow oven (325\u00b0) to desired doneness.
Allow 30 to 32 minutes per pound for rare beef.
Allow 34 to 37 minutes per pound for medium; and 39 to 42 minutes per pound for well done.
side.
For the Roast:
Season the rib roast generously with salt