Prime Rib of Pork

[DaleJ]

A friend, Chef Brian, gave me this recipe after I enjoyed this at his restaurant:

Have your butcher cut the chine bone from a six chop loin of pork so the chops can be cut apart after cooking. French the bones.

The day before serving mix, in a small bowl, a half dozen crushed garlic cloves, a Tb of crushed black pepper,a Tb of kosher salt and two Tb of Worchestershire. Anoint the pork, add a couple of twigs of rosemary, cover with plastic wrap and refrigerate overnight.

Turn on the oven to 500 degrees. Dice an onion, two carrots and two stalks of celery and place in a baking pan. Wrap the bones with aluminum foil, set the pork on the vegetables and roast for fifteen minutes, turn the oven down to 225 degrees, remove the foil and roast for 45 minutes to an hour. Remove when an instant read thermometer is 135 to 140 degrees. Hold, covered for twenty minutes.

Stir into the vegetables a cup of water and a cup of red wine, place over high heat, scrape up the fond and stirr until its the consistancy of the gravy you like. Strain and serve separately.

Serves six.

Next week: Tuscan back ribs.

[Serge Birbrair]

Dale,
I have to ask my Rabbi if it's OK to put Kosher salt in the pork recipe


(Knowing her, she'd probably say YES

what does it mean "French the bones"? I never seen this term before,
please tell.

[DaleJ]

"Frenching" is simply scraping the meat off the bones. For instance, I usually find rack of lamb already frenched in the supermarket. Its all about the presentation.

[Serge Birbrair]

Dale, I am curious, where this term have come from? Linguist in me is fascinated by the word origins.

[Susanne Feigum]

Sounds really delicous!!

[DaleJ]

Serge: Sorry, I haven't a clue.