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Roast Pork Rib Roast With Fingerling Potatoes

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Pork Rib Roast With Fingerling Potatoes

Pork Rib Roast With Fingerling Potatoes

Diana Rattray
This is an easy and elegant meal, special enough for a Sunday dinner or holiday meal. Add hot baked rolls, salad, and your favorite steamed vegetables for a perfect family meal.

Prep Time: 20 minutes

Cook Time: 1 hours, 30 minutes

Ingredients:

  • 1 center-cut pork rib roast, about 3 pounds
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon salt
  • 4 cloves garlic, minced, divided
  • 3 tablespoons olive oil, divided
  • 2 pounds fingerling potatoes, scrubbed
  • 1 large onion, cut into 6 to 8 wedges
  • 2 tablespoons melted butter
  • salt and pepper
  • 1/2 cup dry white wine or chicken broth

Preparation:

Heat oven to 350°.

Wash the roast and pat dry. Rub roast all over with the Cajun seasoning, dry mustard, thyme, 1/2 teaspoon salt, half of the minced garlic, and 1 tablespoon of olive oil. Sear the roast over medium-high heat in a skillet in remaining olive oil for about 3 to 5 minutes on each side, or until nicely browned.

Toss potatoes with the remaining minced garlic, onion wedges, and the melted butter. Arrange the potatoes in the baking pan and sprinkle with salt and pepper. Place the browned rib roast on the vegetables, bones facing down. Pour the wine or chicken broth in the pan. Roast, uncovered, for 1 hour and 20 minutes, or until potatoes are tender and the roast registers about 150° when a meat thermometer is in the thickest part of the meat, not touching fat or bone. If the rib ends begin to brown too much, cover each with a piece of foil. Cut between the ribs into separate chops and serve with the roasted potatoes and onions.
Serves 4.

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5 out of 5 5 out of 5
A Very Special Recipe!October 28, 2008By elgarfort
"This is the first recipe that ever inspired my husband to buy me a bouquet of flowers and we have been married almost 42 years! Instead of thyme, I substituted 1 Tb each chopped fresh sage and rosemary which I had growing in pots. I did not have fingerling potatoes, cut peeled regular potatoes lengthwise to around 3/4""- wide pieces, added chunked carrots, and was amazed at how tender the pork turned out, despite the fact that pork has gotten tougher from being bred so lean. Pork rib roast is also very economical. This is definitely a winner!"
4 of 4 people found this review helpful.
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