buckytom
Grill Master
i've made this several times, and at being amazed at how my family scarfs this down in silence each time, i decided to write it down as best i could as a recipe.
lol, i've been experiencing some of keltin's crs, so this should help.
ingredients:
1 five to seven bone pork rib roast
2 large sweet onions, quartered
3 stalks of celery, halved
1 head of garlic, peeled
3 cups of baby carrots
4 apples, peeled, cored, quartered
-- optional --
5 finger eggplants, sliced into pucks
1 bulb of fennel, quartered
2 tbsps grapeseed oil or light olive oil
kosher salt
freshly cracked black pepper
pat dry, then season the bone in pork rib roast on all sides with a healthy amount of salt and pepper.
in a ss saute pan, sear the roast in oil on all sides until really well browned.
while the roast is browning, turn the crock pot on high and add the quartered onions, baby carrots, celery stalks, whole garlic cloves, and whatever other veggies you have on hand (i added eggplant from the garden this time, and have used fennel before with success).
once browned, transfer the roast to the crock pot, nestling it into the veggies a bit.
deglaze the pan used for browning the roast with a cup and a half of water or white wine, and add that to the crock pot as well.
place peeled/quartered apples around/on top of the roast, add a few fresh sprigs of thyme, cover and set on high for 3 hours.
remove the roast and set aside.
remove the baby carrots, celery, eggplant, and other veggies that remained whole and place around roast for serving.
press remaining mushy veggies through a seive and add the liquid from it as well as the remaining liquid from the crock to a wide saute pan, bring to a boil to reduce by a third.
taste and adjust salt and pepper, then melt/stir in 3 tbsps of butter.
reduce heat and thicken into a gravy by stirring in a cornstarch slurry.
serve with mashed or baked potatoes.
the roast stays unbelievable juicy from essentially being braised for three hours, and the gravy is out of this world. sweet from the apples and savory from the pork, thyme, and veggies.
lol, i've been experiencing some of keltin's crs, so this should help.
ingredients:
1 five to seven bone pork rib roast
2 large sweet onions, quartered
3 stalks of celery, halved
1 head of garlic, peeled
3 cups of baby carrots
4 apples, peeled, cored, quartered
-- optional --
5 finger eggplants, sliced into pucks
1 bulb of fennel, quartered
2 tbsps grapeseed oil or light olive oil
kosher salt
freshly cracked black pepper
pat dry, then season the bone in pork rib roast on all sides with a healthy amount of salt and pepper.
in a ss saute pan, sear the roast in oil on all sides until really well browned.
while the roast is browning, turn the crock pot on high and add the quartered onions, baby carrots, celery stalks, whole garlic cloves, and whatever other veggies you have on hand (i added eggplant from the garden this time, and have used fennel before with success).
once browned, transfer the roast to the crock pot, nestling it into the veggies a bit.
deglaze the pan used for browning the roast with a cup and a half of water or white wine, and add that to the crock pot as well.
place peeled/quartered apples around/on top of the roast, add a few fresh sprigs of thyme, cover and set on high for 3 hours.
remove the roast and set aside.
remove the baby carrots, celery, eggplant, and other veggies that remained whole and place around roast for serving.
press remaining mushy veggies through a seive and add the liquid from it as well as the remaining liquid from the crock to a wide saute pan, bring to a boil to reduce by a third.
taste and adjust salt and pepper, then melt/stir in 3 tbsps of butter.
reduce heat and thicken into a gravy by stirring in a cornstarch slurry.
serve with mashed or baked potatoes.
the roast stays unbelievable juicy from essentially being braised for three hours, and the gravy is out of this world. sweet from the apples and savory from the pork, thyme, and veggies.