Pork Rib Roast with Warm, Buttery Gremolata and Roasted Garlic

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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

  • -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.