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5* Herb-Crusted Pork Rib Roast w/ Red Wine Sauce

Source of Recipe

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5* Herb-Crusted Pork Rib Roast w/ Red Wine Sauce

Adapted from Porkbeinspired.com
88 reviews rate this recipe 5 Stars!
Yield: 8 servings
Prep Time 20 minutes - Cook Time 90 minutes - Cook to 145° F - Rest for 10 min

8-rib rack of pork, center cut, chine bone off
To taste salt and pepper
2 tablespoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
4 tablespoons fresh rosemary, chopped
1 cup dry red wine
1/3 cup half-and-half cream
2 shallots, finely diced
6 tablespoons stick margarine or butter, (3/4 stick), cut into 10-12 pieces

Preheat oven to 375 degrees F.

Trim rib bones of roast of all extra meat (this is called "frenching"; you can do it yourself or ask the butcher to do it for you).

Season roast on all sides with salt, pepper, sage, thyme, and rosemary. Place roast, fat side up, in shallow roasting pan. Roast for 1 1/2-2 hours (20 minutes per pound), or until internal temperature reaches 145 degrees F.

Meanwhile, in a medium saucepan over medium-high heat, combine wine, cream, and shallots and bring to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over).

Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Season with salt and pepper. Cover to keep warm and set aside.

Remove roast from oven and let rest 10 minutes. Cut between rib bones. Serve sauce at the table.

1/8 of recipe equals: Calories: 368; Protein: 28 grams; Fat: 22 grams (Saturated Fat: 6 grams); Sodium: 80 milligrams; Cholesterol: 105 milligrams; Carbohydrates: 3 grams; Fiber: 0 grams