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Pork Rib Roast with Apple Cider Gravy Recipe Video
|Pork rib roast||1 Medium (One rib per person)|
|For the herbs and oil marinade|
|Sage leaves||10 Medium, chopped finely|
|Thyme leaves||4 , chopped finely|
|Olive oil||3 Tablespoon|
|Kosher salt||To Taste|
|Ground black pepper||To Taste|
|For the apple cider gravy|
|Apple cider||1 1⁄2 Cup (24 tbs)|
|Chicken broth||1 Cup (16 tbs)|
Calories 603 Calories from Fat 214
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 6.9 g34.5%
Trans Fat 0.1 g
Cholesterol 210 mg
Sodium 399.7 mg16.7%
Total Carbohydrates 10 g3.3%
Dietary Fiber 0.68 g2.7%
Sugars 5.5 g
Protein 82 g164.8%
Vitamin A 2.1% Vitamin C 3.3%
Calcium 11.2% Iron 17.4%
*Based on a 2000 Calorie diet
Things You Will Need1. A large roasting pan
1. Preheat the oven to 425 F.
2. Place the pork rib roast in a roasting pan.
3. In a small bowl, place the chopped sage leaves and thyme.
4. Add the olive oil and with the back of a spoon, press the herbs into the oil so that they release their flavors.
5. Then brush the top of the pork rib roast with the herb and oil mixture and season with salt and pepper.
6. Let the roast sit out for about 1 hour, to take the chill off the meat and let the herb flavors get into it.
7. Place the roasting pan in the 400 F oven and roast for 45 minutes.
8. Then reduce the heat to 350 F and continue cooking for another hour or so until the internal temperature of the roast is 145 F. (The total cooking time for the roast will depend on how much it weighs. The rule of thumb is 20 minutes/pound, but make sure to use an instant-read thermometer to get the correct internal temperature.)
8. Remove the roast to a carving board and let it sit while you make the gravy.
To prepare the Apple Cider Gravy:
9. Pour out the excess fat from the roasting pan, leaving only the dark drippings in the pan.
10. Place the roasting pan on the stove, making sure there are 2 burners under the pan. Turn the heat to medium-high and sprinkle the ﬂour over the drippings.
11. Use a whisk to mix the ﬂour in for about 2 - 3 minutes making a "roux". Cook and stir the roux until its light brown and starts bubbling.
12. Gradually add the apple cider (1 tbsp at a time), whisking really well, to prevent lumps.
13. Once the roux is mixed into the apple juice, add the chicken broth and bring to a boil. Continue whisking till the mixture starts to boil.
14. Then switch to a heat-resistant spatula and stir continuously, until gravy is thickened.
15. Give the gravy a taste and add salt and pepper, as needed.
16. Once done, pour the gravy into a serving bowl.
17. Slice the roast between the ribs and serve 1 rib/person, along with the apple cider gravy.