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Herbed Pork Ribeye Roast

Herbed Pork Rib Rack Roast with Cauliflower

Serves 8

The Herbed Pork Rib Rack Roast makes for the perfect elegant entrée this Holiday Season or for your next celebratory meal.

This recipe is courtesy of the National Pork Board, Des Moines, Iowa. 


1 Sakura Pork Rib Rack (8-Bone Roast, Frenched)

4 teaspoons dried thyme

4 teaspoons dried thyme

1/4 cup fresh thyme

1 1/2 teaspoons salt 

1 1/2 teaspoons pepper 

8 cup cauliflower florets (about 1 large head)

4 shallots (sliced)

3 slices bacon (cut crosswise into 1/4-inch slices)

1 cup chardonnay 

1/3 cup heavy cream 

2 shallots (finely diced)

6 tablespoons unsalted butter (cold, 3/4 stick cut into 10 or 12 pieces)

salt and pepper to taste 



Step 1 

Arrange one oven rack in the lower third of the oven and one in the upper third, then preheat oven to 375 degrees Fahrenheit. In a small bowl, combine thyme, salt and pepper. Set 2 teaspoons of the herb mixture aside (or 5 teaspoons if using fresh thyme, then sprinkle remaining mixture over all sides of the pork.  Place pork fat side up in a shallow roasting pan, and then place pan on the lower rack in the oven; roast until the internal temperature reaches between 145 degrees Fahrenheit (medium rare) to 160 degrees Fahrenheit (medium). Approximately 1 1/2 to 1 3/4 hours.

Step 2

About 30 minutes before pork is done, in a large bowl combine cauliflower, sliced shallots and reserved herb mixture. Transfer to a rimmed baking sheet and scatter slices of bacon on top. Place the baking sheet on the upper rack in the oven and roast until cauliflower is tender and bacon is browned, about 40 minutes. 

Step 3

Meanwhile, make the Chardonnay Butter Sauce. In a medium saucepan over medium-high heat, combine wine, cream and diced shallots and bring to a boil. Cook; stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until the pieces are melted before adding more. Add salt and pepper to taste. Cover and keep warm, then set aside. 

Step 4 

Once the roast is done, remove from the oven and let rest for 10 minutes (the cauliflower will continue cooking; it should be done about when the roast is finished resting). 

Step 5 

Slice the roast between the rib bones. Serve drizzled with the pan juices and with the cauliflower and Chardonnay Butter Sauce on the side. 

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