Pork Rib End Roast
Gluten Free,  Main Course

Braised Rib End Pork Roast

Pork Rib End Roast

I was invited to be a Sunday Dinner guest in my own home.  Doesn’t get much better than that.  So while I’m writing about this dinner, this Braised Rib End Pork Roast was a combined effort and oh so delicious.

To begin, assemble your favorite dry rub.  For us that consisted of fairly equal amounts of dried thyme, sage, oregano, yellow mustard, garlic powder, Mrs. Dash Garlic Herb seasoning, salt & pepper.

Apply the rub to all sides of the roast, pressing it in as you go.  Then brown the roast in a dutch oven with canola oil until it is deep brown on all six sides.  Once browned remove the roast.  Add a generous amount of thickly sliced onions into the dutch oven and saute until just tender.  Then add 1 cup of dry red wine, stirring to deglaze the pan.  Next add several garlic cloves minced, 3-4 whole carrots, and 2 bay leaves.   Return the roast to the pan and add enough broth (chicken or beef works fine) to raise the liquid level to half way up the roast.

Pork Rib End Roast

Preheat the oven to 250 degrees.  Cover the dutch oven and start the braising process on the stove top, bringing the liquid to a gentle boil, then transfer to the oven.  The objective in braising is to maintain a slow burble throughout the cooking process.  You may need to adjust the oven temperature up or down at 30 – 45 minute intervals.  For a 3-4 lb. roast you should plan on 2 1/2 – 3 hours of total cooking time.  When the meat pulls away from the bone, remove it (and the carrots) and allow to rest 15 minutes before slicing.

Pork Rib End Roast

Now for the really good part.  All that beautiful braising liquid is begging to become a wonderful rich sauce.  Return the dutch oven to the stove top and bring liquid to a boil.  Make a corn starch slurry using some of the braising liquid and 2 Tbl. of corn starch.  Whisk in the slurry mixture and continue to simmer until the sauce has reduced by about one third.  Season with salt and pepper.  Serve your Braised Rib End Pork Roast with your favorite mashed root vegetables and a generous ladle of the amazing sauce.  Oh how I love Braisings!!

Pork Rib End Roast

Braised Rib End Pork Roast

Libby with Lemony Thyme
Prep Time 15 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 45 mins
Course Entree
Servings 4

Ingredients
  

  • 1 3 1/2 lb. Rib End Pork Roast

For the dry rub…

  • 1 tsp. dried thyme
  • 1 tsp. dried sage
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. dry mustard
  • 1 tsp. Mrs. Dash Garlic & Herb seasoning
  • 1 tsp. salt
  • 1 tsp. black pepper

For the braising…

  • 2 Tbl. canola oil
  • 2 onions thick sliced
  • 1 cup red wine
  • 3-4 garlic cloves minced
  • 5-6 whole carrots peeled
  • 2 bay leaves
  • 3-4 cups broth chicken or beef
  • 2 Tbl. corn starch

Instructions
 

  • Preheat oven to 250 degrees.

For the dry rub…

  • Combine dry rub ingredients and apply to all sides of the roast, pressing it in as you go. Then brown the roast in a dutch oven with canola oil until it is deep brown on all six sides. Once browned remove the roast.

For the braising…

  • Add sliced onions to the dutch oven and saute until just tender. Then add red wine, stirring to deglaze the pan.
  • Next add garlic cloves, carrots, and bay leaves and return the roast to the pan. Add enough broth to raise the liquid level to half way up the roast. Cover the dutch oven and start the braising process on the stove top, bringing the liquid to a gentle boil, then transfer to the oven.
  • Plan on 2 1/2 – 3 hours of total cooking time. When the meat pulls away from the bone, remove it (and the carrots) and allow to rest 15 minutes before slicing.
  • Return the dutch oven to the stove top and bring liquid to a boil. Make a corn starch slurry using 2 Tbl. of corn starch to about 1/2 cup of braising liquid. Whisk the slurry mixture back into the braising liquid and continue to simmer until the sauce has reduced by about one third. Season with salt and pepper to taste.
  • Serve roast with your favorite mashed root vegetables, carrots, and a generous ladle of the amazing sauce.

4 Comments

  • Pat

    What a delightful site! Just arrived at your doorstep this morning and I am going to prepare this delicious looking roast for my family tonight.
    I am looking forward to spending some time here with you and these tasty bits.
    Have a wonderful day and thanks so much for sharing your treasures with us.
    Sincerely,
    Pat D.

    • libby

      Thank you so much Pat, so glad you found us. This was a wonderful roast and the perfect Sunday dinner. Hope you and your family enjoy it like we did. Libby

      • Pat

        Hi Libby,
        We loved the roast. I went to the grocery store and spoke with the Butcher as I wasn’t too sure what cut of roast to purchase. He asked to see the recipe and when I showed it to him he said “You definitely need a Rib end with the bones”, and then he proceeded to cut me a beautiful 4 lb roast. What a sweet person.
        We enjoyed this fabulous roast last night. It was so moist and tasty and a breeze to prepare. This has been put in the “keeper” file box.
        I would love to try this same method with a roast of beef, any suggestions? Braising meat is one of my favourite ways to prepare a Sunday dinner.
        Thanks again, Libby. I shall be visiting on a regular basis.
        Have a great day.
        Pat

        • libby

          My husband is the master braiser in our house. I love his beef short ribs, but also love bone-in pork chops and osso buco. Mmmm making me hungry just thinking about it :) Take care Pat. Libby

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