ROAST PORK RIB ROAST W/POTATOES N PARSNIP

Lora DiGs

By
@ansky714

I MADE THIS LAST NIGHT N SURPRISED MYSELF HOW GOOD IT CAME OUT...HUBBY ENJOYED TOO :)


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Comments:

Serves:

4 servings

Prep:

30 Min

Cook:

2 Hr

Method:

Bake

Ingredients

1
pork rib roast about 3 1/2-4 lbs
1 Tbsp
cajun seasoning
1 1/2 tsp
dried crushed thyme leaves
1 tsp
dry mustard
3/4 tsp
salt
1/2 tsp
garlic powder
4 clove
garlic minced
3 Tbsp
olive oil, divided
4 large
red potatoes, cut into 2 inch pieces
1 large
parsnip, cut into coins n then in half
1 large
onion, cut into 8 wedges
2 Tbsp
butter, meltd
3/4 c
white wine
salt n pepper

Directions Step-By-Step

1
RINSE OFF ROAST N PAT DRY. IN BOWL COMBINE CAJUN SEASONN, DRY MUSTARD, THYME, SALT, GARLIC POWDER, 1/2 OF THE MINCED GARLIC N 1 TBLSP. OF OLIVE OIL. RUB THIS MIXTURE ALL OVER ROAST.
2
SEAR ROAST IN PAN OVER MED-HIGH HEAT UNTIL BROWNED ON ALL SIDES...ABOUT 3-5 MINUTES ON EACH SIDE. IN BAKING PAN TOSS POTATOES, PARSNIPS N ONIONS N REMAINN GARLIC WITH MELTD BUTTER N SPRINKLE WITH SALT N PEPPER 1/2 TSP OF EACH. N REST SEARD ROAST ONTOP...BONES FACN DOWN.
3
PREHEAT OVEN TO 350 POUR WHITE WINE AROUND PAN N BAKE FOR AN HOUR AFTER FIRST HOUR INCREASE OVEN TO 375 N BAKE FOR AN ADDITIONAL HOUR OR UNTIL POTATOES R COOKED...BASTE WITH PAN JUICES TWICE DURN COOKN. ROAST SHOULD NOT B OVERCOOKED.
4
ONCE DONE LET ROAST REST FOR 10 MINUTES N SLICE BETWEEN CHOPS U CAN THICKN UP PAN JUICE WITH A LITTLE CORNSTARCH N WATER THEN BRING TO A BOIL N SERVE OVER CHOPS ....ENJOY :)

About this Recipe

Course/Dish: Pork, Roasts
Main Ingredient: Pork
Regional Style: American