Pork Rib
Roast Marinated in Chablis 
There is such a wonderful feeling associated with
cooking a roast. Memories of relaxing Sundays with
the family waiting around for that special evening
dinner.
Watching old horror movies or a football game during
the lazy afternoon. Playing outdoors with the kids
or having your mother over for supper.
Enjoying the day with loved ones is easy to do when you cook this tender pork rib roast. There is very
little preparation and all you have to do is baste
the roast occasionally, leaving you plenty of time
to do other activities or to lounge around and read
a book.
Our delicious Pork Roast is marinated over night in
wine and herbs. This permits the marinade to
penetrate the meat and become tender and
flavorful.. We are thankful to
the inventor of the Ziploc bag. We always place
our meats into Ziploc bags to marinate. Throughout
the marinating process we flip the bag.
This allows
the entire roast to be marinated properly. Our
pork roast marinade is very simple to put together.
It is a matter of combining 6 ingredients. The
marinade is poured into the bag with the meat and
refrigerated overnight or up to 2 days.
The roast is then
seared in a pan with olive oil to lock in all the
juices. As soon as you begin to sear the roast your
home will fill with the most beautifully perfumed
scent of garlic and rosemary. Your family will keep
asking when is the roast going to be finished. When
plating slice each member an entire bone portion.
This will be larger than a regular pork chop. Serve
with homemade New Skin mashed potatoes with gobs of
melted butter and cream. Also serve a lovely crisp
vegetable such as fresh shelled peas or blanched
green beans with butter.
Ingredients:
Pork Rib Roast-5
pounds.
Chablis-4 cups.
Dried Rosemary-2 1/2
teaspoons.
Dried Basil-2
teaspoons.
Garlic-5 whole cloves,
peeled and whole.
Salt-1 teaspoon.
Freshly Cracked Black
Pepper-1/2 teaspoon.
Olive Oil-4
tablespoons.
Gravy Master-a few
drops.
Instructions:
Clean the roast and
pat dry. Place in a large Ziploc bag. Pour the
Chablis into a bowl. Add to it the rosemary, basil
whole garlic cloves, salt and pepper. Whisk the
ingredients until combined. Carefully pour the
marinade into the bag with the Pork Rib Roast. Seal
the Ziploc bag properly. Place the bag into a pan
to avoid spilling from leaks. Marinate overnight up
to two days.
Pour the olive oil
into a large pan on a medium heat. Remove the pork
out of the marinade but reserve the liquid. Sear
the roast on all sides. The roast should be nicely
browned. Place in a roasting pan. Re-season lightly
with salt and pepper and a dash of rosemary. Insert
a meat thermometer into the center of the roast.
Place in a preheated 350F degree oven. Baste
occasionally after the first hour of cooking.
Remove the meat from the oven when the internal
temperature reaches 160F degrees. Place on a
cutting board and allow to rest for 15 minutes
before slicing.
Pan Gravy.
Strain the reserved
marinade and pour into the roasting pan with the pan
juices. Over a medium high heat scrape the sides
and bottom of the pan to release the fat. This is
were all the flavors are. In a small bowl mix 1 cup
of water with two tablespoons of cornstarch. Mix
until cornstarch has completely dissolved. Pour
some of the cornstarch mixture into the roasting
pan. Mix to evenly distribute. Keep adding the
cornstarch mixture until the desired constituency is
reached. Add a few drops of Gravy Master to slightly
darken the gravy. Spoon the delicious pan gravy over
the meat and mashed potatoes.
