Buy a 4 pound loin or pork rib end and have your butcher bone and cut it into chops.
You should have at least 9 thick chops from this amount.
Cut excess fat from the chops; otherwise, the sauce will be greasy.
Sear the chops until brown and put in the bottom of a shallow 3-quart casserole dish.
Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper.
ry ingredients.
Rub the pork rib on all sides with dry
er surface of beef roast.
Add oil to
long the long side of pork and stuff it with the
In a shallow baking dish in a 350\u00b0 oven roast a 2 to 4 pound boneless pork rib end roast for 20 minutes.
Baste with mixture. Continue to roast, basing occasionally, 20 to 30 minutes more, until thermometer inserted reaches 155\u00b0 to 160\u00b0 or until done.
n a bowl.
Place roast in roasting pan and rub
nd black pepper. Remove the pork loin from the ribs and
he fat.
Cover the roast with foil.
Place the
ver the outside of the pork rib roast.
Toss the onions with
Season roast with salt and pepper.
Place on rack in roasting pan.
Bake in 325\u00b0 oven for 1 1/2 hours.
Rub the roast on all sides with salt
Preheat oven to 325\u00b0. Place standing rib beef roast, fat side up, on rib bones; sprinkle with salt and pepper. Insert meat thermometer into center of meat, making sure the pointed end does not touch bone or fat. Roast until thermometer reaches 140\u00b0 for rare, 160\u00b0 for medium or 170\u00b0 for well done. Place roast on cutting board or warm platter and let stand 15 minutes for easier carving.
mall bowl; set aside. Place pork in a separate small bowl
eck bones, country-style pork rib, beef chuck, beef rib, and lamb shank
venly over surface of rib roast.
Place roast in preheated oven, fat
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.
Combine first 8 ingredients, mixing well.
Place roast in a large shallow dish; pour wine mixture over roast.
Cover and marinate 8 hours in the refrigerator, turning occasionally.
Remove roast from marinade; discard marinade.
Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat.
Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).
Rub the rib eye all over with pepper
n refrigerator.
Coat entire roast with Dijon mustard. Set on
dded spices.
Roll the roast in the spice mixture to