| Cuisine: Italian | Type: Main Course | Serves: 4-6 |
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Source:
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Cook's Illustrated, Sep & Oct, 2002 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Brine: 2 cups kosher salt 2-1/3 cups (16 ounces) dark brown sugar 10 large garlic cloves, lightly crushed and peeled 5 sprigs fresh rosemary 1 bone-in, center cut, 4-pound pork rib roast Paste: 8-10 garlic cloves, minced 1-1/2 tbs. finely chopped fresh rosemary leaves 1 tsp. freshly ground black pepper 1 tbs. extra-virgin olive oil 1/8 tsp. kosher salt Sauce: 1 cup dry white wine 1 tsp. freshly ground black pepper 3 tbs. shallot, minced 1-1/2 tsp. minced fresh rosemary leaves 1-3/4 cups canned chicken broth 2 tbs. unsalted butter, cut into 4 pieces |
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Instructions:
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1. Remove bone from roast by trimming closely. Make a brine of the first 4 ingredients by dissolving the salt and sugar in 1-1/2 quarts of warm water, then add another 2-1/2 quarts of cold water. Submerse the roast and bones in the brine and let set in the refrigerator for 3 hours. Remove the meat, discarding the brine. Wash with cold water and pat dry. 2. While the roast brines, make the rosemary-garlic paste. Mix together garlic, rosemary, pepper, olive oil, and salt in a small bowl to form a paste and set aside. 3. When roast is done brining, adjust oven rack to middle position and preheat oven to 325 degrees. 4. Heat a heavy bottomed skillet until hot. Place the roast, fat side down, in the skillet and cook until well browned, about 8 minutes. Remove and allow to cool some. Meantime, pour off the fat and deglaze the skillet with wine. Set aside. 5. When meat is cool, butterfly it. Coat the inside with about 1/3 of the rosemary-garlic paste. Fold back together. Put rest of paste on the rack of bones where the meat was cut off. Put the meat back on the rack of bones and tie with string. 6. Sprinkle browned side of roast with some pepper and put in a roasting pan, rib side down. Add the reserved wine from the skillet. Put in the oven and cook until an internal temperature of 135 degrees is reached. Baste occasionally. (If the wine cooks away, add some water.) 7. When done, transfer the roast to a carving board and tent with foil; let stand until internal temperature reaches 145 degrees, about 15 minutes. 8. While the roast rests, spoon off most of the fat in the roasting pan and place over high heat. Add shallot and rosemary; using a wooden spoon, scrape up any browned bits and boil the liquid until reduced by half and shallot is soft, about 2 minutes. Add chicken broth and continue to cook stirring occasionally until reduced by half, about 8 minutes. Add any accumulated pork juices. Off heat, whisk in butter, strain into a gravy boat. 9. Cut the twine on the roast and remove meat from bones. Set meat browned-side up on cutting board and cut into 1/4 inch slices. Serve immediately passing the sauce separately. Variation: Instead of making the sauce, add some potatoes to the roast while it is cooking. After the roast has cooked 15 minutes, quarter 2 pounds of 2-1/2 inch red potatoes (about 14); toss with 2 tablespoons olive oil and season with salt and pepper. After the pork has cooked 30 minutes, add potatoes to roasting pan; stir to coat potatoes with pan juices. After roast is done and transferred to cutting board, turn potato pieces with wide metal spatula and spread the evenly. Turn oven up to 400 degrees and return to oven. Continue to roast until tender and browned, 5 to 15 minutes. Serve potatoes with roast. Variation: Follow master recipe. Add 1 tsp. finely chopped fennel seeds and some fennel fronds to the garlic-rosemary paste. Reduce wine to 3/4 cup and omit the shallot, rosemary, chicken broth and butter. Add fennel bulb, cut into eighths lengthwise, to roasting pan along with wine. After transferring roast to cutting board, return fennel to oven and continue to roast until tender, 5 to 15 minutes. Serve fennel with roast. |
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2002-08-18