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Standing Rib Roast (Pork) Recipe


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     Standing Rib Roast (Pork)

Category   Entrees - Maindishes
Sub Category   None
Servings   6
  Pinot Noir

Rack of Pork -- 5-8 Pounds, bone in, brined
Garlic At least 6 cloves, or more to taste
2 Tbsp Rosemary (or more to taste)
2T Thyme (or more to taste)

Make a paste in the food processor of 5 cloves garlic, Rosemary, Thyme, Sage, Salt and pepper. Rinse the Pork Roast. Season all sides with Salt and pepper. Rub all sides of the roast with paste. Reserve 2 T of paste for later, as it may be needed. Use small paring knife to cut small slits in fat side of meat, insert whole cloves of garlic. We used 6 cloves for a six pound cut.
Turn oven to high broil. Place Roast, Fat side DOWN, in pyrex or glass cooking dish. Broil on high for 10 minutes. Take out of oven, add remaining paste to needed areas. Turn meat over, broil on high for 5 minutes, then broil on low for an addiional 5 mintues. Reduce heat to 350 and roast for 20 minutes per pound or until meat thermometer reads at least 140. Remove from oven, let meat rest for 15 to 20 minutes before serving.

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