Pork Rib Roast with Pan Shallot Gravy
The Prime Rib of Pork, a visually arresting dinner with a delicious shallot gravy makes an irresistible holiday meal.
For this dish, you want to get your butcher to trim out the rib roast "French style," which means the bones on the roast are trimmed out of all meat, making a beautiful presentation for what essentially is the prime rib of pork.
Don’t Take Chances Overcooking the Pork
You will need a meat thermometer. While I have approximate cooking times in the recipe, not all pork rib roasts are the same size, and other factors, like humidity and altitude, will affect its cooking time, so best to use a thermometer for pinpoint accuracy and a perfectly roasted dinner. The best kind of meat thermometer to use, in my opinion, is the digital kind that has an ovenproof probe which reads the internal temperature of the meat in real-time. There are also wireless versions of this style of meat thermometer available. This is far easier than removing the meat from the oven every so often to take a reading with a hand-held model.
Pork Rib Roast with Pan Shallot Gravy
Ingredients
- 6-8 rib pork rib roast, Frenched
- 2 tbsp rubbed sage
- 2 tbsp dried thyme
- 2 tbsp dried crushed rosemary
- 2 tbsp garlic powder
- 2 tbsp paprika
- 1 tbsp fine sea salt
- 1 tbsp freshly cracked black pepper
- 3 tbsp olive oil, plus more for coating the pan
- 1 small shallot, finely diced
- 1 tbsp powdered mustard (like, Coleman's)
- 1 4-oz container no-sugar added apple sauce (like, Mott's)
- 1/4 cup apple cider vinegar
- 1/4 cup dry white wine
- 2 tbsp heavy cream
- 2 tbsp unsalted butter
Instructions
- Combine the sage, thyme, rosemary, garlic powder, paprika, salt and pepper in a small mixing bowl and whisk to combine. Then, add the olive oil to form a paste.
- Rub the herb paste into every nook and crevasse of the pork roast. Allow the roast to sit un-refrigerated for 2 hours to soak in the flavors. Place the rib roast in a shallow roasting pan coated with a little olive oil.
- Pre-heat the oven to 500°F.
- Put the roast in the oven and cook for 15 minutes, then turn the oven temperature down to 325°F and continue to roast to an internal temperature of 145°F. This will take 1 to 1-1/2 hours depending on the size of your roast.
- Remove the roast from the oven and its roasting pan, tent with foil and allow it to rest while you make the gravy.
- Place the roasting pan over medium high stove heat, and sauté the shallots in the rendered pork fat.
- Add powdered mustard, and mix into the fat and shallots.
- De-glaze the pan with the vinegar and white wine. Add the apple sauce, then the cream and allow the mixture to simmer and reduce a little. Finish by whisking in the butter.
- Carve chops off of the roast and top with the shallot pan gravy.
