I've got a 5# pork rib roast to cook. Anyone have a good recipie?

[Oldfisti]

I've got some of this for a dry rub...

[Kopfjäger]

Ingredients
1 (4-bone-in) standing rib roast, preferably from the loin end
Canola oil, to coat roast
Kosher salt and freshly ground pepper, to cover entire roast
1 cup water
1 cup red wine
4 fresh sage leaves
Directions
Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38 degrees F. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days.

Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250 degrees F.

Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved.

Remove the roast and turn oven up to 500 degrees F. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130 degrees F. is reached. Place the roast back into the preheated 500 degree F oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve.

Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side

[Oldfisti]

Thanks! Sounds delicious!     

[herm]

crock pot

[Howie]

Trim extra fat off the roast, leave a thin layer on top.
Mince the following:
  1tbs fresh rosemary
  10 crushed juniper berries
  1 clove garlic
  4 ts kosher or sea salt
  10 peppercorns
  4tbs Dijon mustard
Stuff the mince into any natural cavities on the bone side and spread the remainder over the top.
Roast in a preheated 325^o oven, or, even better a Big Green Egg until the internal temperature is 160^o, should take 2.5-3 hours.  Let stand for 10-15 minutes before carving.  Unless you have more people than ribs, i recommend cutting the roast into rib chops

[lauramonster]

from Mr. Incredible's recipe book:

Start with 5 lbs of woven bacon.......

[Speedbag]

crock pot

Oh yeah. 

Made a beef roast yesterday in the pot. One of the best 'recipes' I've conjured yet is to season like you normally would, then dump in a bottle of your favorite beer. Pop it on low for 10-12 hours and you have supreme yumminess. 

And the leftovers make awesome tacos or burritos.

[Holden]

Kosher salt

For pork? do you really think that's necessary?

[herm]

Oh yeah. 

Made a beef roast yesterday in the pot. One of the best 'recipes' I've conjured yet is to season like you normally would, then dump in a bottle of your favorite beer. Pop it on low for 10-12 hours and you have supreme yumminess. 

And the leftovers make awesome tacos or burritos.

you almost cant go wrong with a slow cooker.

[tcspeedfreak]

from Mr. Incredible's recipe book:

Start with 5 lbs of woven bacon.......

  sounds like a good start go on

[Howie]

For pork? do you really think that's necessary?

Works for me

[ZLTFUL]

Prep smoker with half Hickory, 1/4 cherry, 1/4 apple...

[Oldfisti]

  sounds like a good start go on

The one I already made had bacon fat in the pan.    Here's how it was prepped:


Rub:  

1.5 tbsp rosemary
1.5 tbsp thyme
6 cloves fresh garlic (minced)
1.5 tsp chef Prudhomme's pork & veal magic
5 tbsp EVOO


Spread rub paste on room temp roast & cover with fresh cracked pepper/salt.  Let sit 2 hrs.  I had some leftover pepper bacon fat from the morning and put it in the pan.

Cooked @ 500deg for about 22 min. The bacon fat smoked the roast at this heat and the outside became a bit crusted.

Dropped the temp down to 325deg for another hour and it was done.


YUM!!


I have 2 more and will try some of these recipe's next.