Pork Country Rib Roast with Cranberries
A Country Rib Roast is a succulent, meaty roast with 3 to 4 bones cut from the top of the loin and the end of the shoulder. Not quite loin, not quite shoulder, it’s perfect for roasting and just the right size for a small dinner.
Serves 6 to 8
2 teaspoons cracked black peppercorns
2 teaspoons plus ½ teaspoon finely chopped fresh rosemary
2 2 pound country rib roasts
Extra virgin olive oil
½ cup dried cranberries, coarsely chopped
2 tablespoons minced shallots
Freshly ground black pepper
1 teaspoon brown sugar
½ cup dry fruity red wine plus ½ cup water
1. Mix 1½ tablespoons kosher salt, cracked peppercorns and 2 teaspoons rosemary in a small bowl.
2. Place the roasts on a cutting board meat side up. Butterfly the roasts. Using a sharp knife, start at the top of the bones and cut down toward the thick meaty side, keeping the knife flat against the bone to make a flap of meat. Be sure to keep the meat and bones attached.
3. Open the flap and lay the roasts side by side. Rub evenly on all sides with the salt mixture. Wrap tightly in plastic wrap and refrigerate overnight.
4. Heat a medium sauté pan over medium high heat. Add 1 tablespoon olive oil then the cranberries and shallots. Sauté until the shallots are golden. Add the brown sugar and ½ teaspoon chopped rosemary. Stir well.
5. Season to taste with salt and pepper. Add the wine and water. Cook until liquid is evaporated and the mixture has thickened, about 5 minutes. Remove the pan from the heat and transfer to a plate so it will cool quickly. Chill in the refrigerator.
6. Place the roast on a cutting board and open up the flap. Spread the cranberry mix evenly over the bone side of the meat. Replace flap and use butcher’s twine to tie snugly.
7. Preheat the oven to 425 degrees F.
8. Heat a large sauté pan over medium high heat. Add a little olive oil to barely cover the bottom of the pan then the roasts bone side up.
9. Brown on all sides for about 10 minutes then remove the pan from the heat. Place in the preheated oven and roast for 1 hour to 145 degrees F internal temperature. Let the roast rest in the pan for 20 minutes before slicing.
10. Cut the strings off the roast. Slice the eye of the roast off the bone and then slice thinly. Cut through the ribs to separate and serve on the side.