Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Servings: 6
3 cloves garlic
2 tablespoons fresh rosemary
salt and freshly ground black pepper
2 tablespoons olive oil
4 pounds bone-in center-cut rib roast
1 cup dry white wine
Place a rack in the center of the oven. Preheat the oven to 325°F. Oil a roasting pan just large enough to hold the roast.
Very finely chop the garlic and rosemary together, then place them in a small bowl. Add the salt and pepper to taste and mix well to form a paste. Place the roast fat-side up in the pan. With a small knife, make deep slits all over the surface of the pork, then insert the mixture into the slits. Rub the roast all over with the olive oil. Roast 1 hour, 15 minutes or until the meat reaches an internal temperature of 150 degrees F on an instant-read thermometer. Transfer the meat to a cutting board. Cover with foil to keep warm. Let rest 10 minutes.
Place the pan over low heat on the top of the stove. Add the wine and cook, scraping up and blending in the browned bits at the bottom of the pan with a wooden spoon until slightly reduced, about 2 minutes. Pour the juices through a strainer into a bowl and skim off the fat. Reheat if necessary.
Slice the meat and arrange it on a warm serving platter. Serve it hot with the pan juices.