Saturday, June 21, 2008

Standing Rib Roast with a Twist

This is the very first pork roast I have seen in California that still had the bones attached. Intrigued, I purchased this 'way too large cut of meat and lugged it home.

I dressed the outside with thyme, sesame seeds and drizzles of soy sauce and olive oil, since most of the fat had been pared away at the store.

I had to consult Mrs. Rombauer to figure out how long to roast it; she said 30 minutes to the pound would do the trick. Even slightly overcooked, it was juicy and hearty, big chops that elicited
growly noises of pleasure from My Beloved as he carved them apart.

Should have invited our pal Jack for dinner, he of the enormous appetite. I couldn't finish my chop but it will make good stir-fry later in the week.

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5 Comments:

Blogger Kitt said...

Yum! Except it's so hot out, it's hard to think about doing a roast of any kind right now.

Saturday, June 21, 2008  
Blogger dancingmorganmouse said...

I impulse bought the exact same thing a few weeks ago - meat cooked on the bone just tastes better doesn't it?

Saturday, June 21, 2008  
Blogger Zoomie said...

Kitt, we had a heat wave, too, right after the picture was taken.

Morgan, yes, I heartily agree! Gotta have that bone flavor!

Sunday, June 22, 2008  
Blogger Rev. Biggles said...

Uh, yeah and it's sad. You really need to keep your eyes out each and every time to get the good stuff. Bones be where it's at.

My local El Salvadorean market does me proud, 12 center cut pork chops 1" thick for about 12 bucks, bone in.

YEAH.

Biggles

Sunday, June 22, 2008  
Blogger Zoomie said...

Biggles, dem bones, dem bones!

Sunday, June 22, 2008  

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