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A Recipe for
Pork Rib Crown Roast
Herb Tip |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
This Recipe for Pork Rib Crown Roast is one of thousands in the Recipes-to-go Meat Cookbook.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
If you enjoy this Pork Rib Crown Roast Recipe - you should enjoy the recipe collections you can find on the websites below:
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
This is a recipe for Pork Rib Crown Roast from the recipe cookbook of Recipes-to-go (Meat)
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Herb Tip |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
This may take a couple posts. Now, don't preheat the oven. Put it in
oven fat side up and roast uncovered at 35o F but cover the stuffing
after 30 min with a bit of foil (Sausage-Corn Stuffing coming up
later). 3-4 lbs takes 2 -2 1/2 hrs, bone in and I'd insert a meat
thermometer 30 min before end of roasting (be sure the tip does not
touch the bone or sink into fat) and keep cooking till 165 F (72 C)--
test in several places to be sure.
Done? O.K. Make a tent of foil, take out of oven and let stand for
10- 15 min (Temp reads 170 F (75 C) after standing). Oh, if you
happen to run one 4-6 lbs (which I doubt as you are doing an intimate
dinner); go 2 3/4- 3 1/2 hrs. Make or buy a few little circles of
paper and snip vertical lines down the sides; place on the bone tips
for the "crown." Hey, you can propose on this one (but expect to do
plenty of cooking for her --VBG)!
Oh, carving: Remove any stuffing or veggies from center of roast and
carve down between the ribs to serve the chops. I know, obvious; but
I'm an obvious kind of gal. Need to know every little thing and I am
not insulting your intelligence; just doing what I'd want done for me.
Seasoning: When I say "seasonings," I would go with 2 tsp dried leaf
thyme, 1 tsp dry mustard, 1 tsp celery seed, and 1/4 tsp garlic
powder.
Alternative seasoning: 2 tsp Italian herb seasonings, 1/2 tsp garlic
salt, 1/4 tsp cracked pepper, 1/4 tsp ground lemon peel
Alternative seasoning: 1 tsp dried leaf sage, 1 tsp dried leaf
rosemary, 1 tsp dried marjoram, 1/4 tsp garlic powder, 1/4 tsp onion
salt
Note: you might also try 1 tsp of ground ginger added to alternative
# 1.
Serves: 1
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