Name: Pork Rib Roast with Warm, Buttery Gremolata and Roasted Garlic
Yield: For at least 6 people, or in our case 4 (it’s just so good)
Cuisine: French
Ingredients: 3½ tbsp (50 ml) olive oil; 1½ tsp red pepper flakes or ground black pepper; a large bunch of parsley (2½ oz/60 g); 3 tbsp (50 g) unsalted butter, at room temperature; ⅓ cup plus 2 tbsp (100 ml) extra-dry vermouth; 1 tbsp salt; 4½-lb (2-kg) pork rib roast (ask your butcher to remove the vertebrae and the skin but leave the fat); 2 heads garlic

Preparation info

For at least
6
people, or in our case 4 (it’s just so good)

Difficulty
Easy

Appears in

Home Made Summer

By Yvette van Boven

Published 2013

About

A meat thermometer will come in handy here. It’s not absolutely necessary, but if you happen to see one, buy it. They’re only a few bucks and they’ll save you a lot of guesswork.

Ingredients

4½-lb (2-kg) pork rib roast (ask your butcher to remove the vertebrae and the skin but leave the fat)
a large bunch

Method

Preheat the oven to 350°F 175°C).

Score the layer of fat on the outside of the roast with a sharp knife. I like to make a checkered pattern, but you can also just carve a few parallel straight lines, I leave that up to you. Place the roast in the middle of a roasting pan.

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Pork Rib Roast with Warm, Buttery Gremolata and Roasted Garlic

Ingredients

Method

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