Pork Rib Roast with a Herb Crust

by Stefan Kolsch

Sprinkle the mixture over the meat and place it under the grill until it is nicely coloured
SERVINGS    
 
6
PREPARATION TIME
30 MINS
COOKING TIME
2½ HOURS

Ingredients

1 Pork Rib Roast
2 tbsp Olive Oil
1tbsp Salt
2 Onions
2 Garlic Cloves
1 Carrot (cut into 2cm slices)
2 stalks of Celery (cut into 2cm slices)
2 tsp Cornflour
400ml Cold Beef Stock
50g Bread (toasted &cut into 1cm cubes)
40g mixed herbs, e.g. Parsley, Thyme and Basil(roughly chopped)

Pork Rib Roast with a Herb Crust

Instructions

Allow the meat to come to room temperature and place in an ovenproof dish, preheat the oven to 180ºC/350ºF/Gas 4. Drizzle the oil over the Pork and rub all over with the salt. Place the dish into the middle of the oven and roast for 1½ hours, after 45 minutes add the vegetables and baste the meat 2-3 times with the resulting liquid throughout the remaining cooking time. Take the dish out of the oven, remove the meat and wrap in foil, leave to rest for 10-15 minutes.

Deglaze the dish with the stock, strain into a pan and bring to the boil. Mix the cornflour and water to a paste and whisk into the stock. Continue to cook until the sauce thickens then strain into a serving dish and keep warm.

Preheat the grill to high, place the toast cubes along with the herbs into the food processor and blend to a fine mixture. Sprinkle the mixture over the meat and place it under the grill until it is nicely coloured. Remove from the grill and serve with the sauce.

Serve with Gratin Potatoes.

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