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.