THE ULTIMATE PORK CROWN ROAST
Provided by Tyler Florence
Categories main-dish
Time 5h45m
Yield 12 to14 servings
Number Of Ingredients 32
Steps:
- Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
- In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
- Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
- Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
- Fill the cavity with Apple Pecan Stuffing.
- Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy. Garnish with watercress, if desired.
- Set a large saute pan over medium heat and add olive oil, sage and thyme sprigs. As the oil heats up the herbs will crackle and fry, infusing the oil. Remove the sage and thyme and set aside on a paper towel to drain - these can be as a garnish, if desired. Add onions to the pan and cook over medium heat for 15 minutes until caramelized. Season with salt and pepper. Remove onions from pan and add apples. Crush the pecans and add to the pan. Add more oil, if needed and season with salt and pepper. Gently saute until pecans are lightly toasted and apples are just cooked slightly - about 3 to 5 minutes. In a large mixing bowl whisk together egg, cream, chicken stock, and salt and pepper, to taste. Add torn sourdough, caramelized onions, apples, pecans and chopped parsley. Using a wooden spoon, mix the stuffing until well combined.
- Place carrots, onion, celery, turnip, apple and garlic in a food processor and pulse until you have a coarse textured puree. Once roasting pan comes out of the oven (and meat is removed) set it over medium-high heat on the stove. Add a 2-count of olive oil then add vegetable puree. Sweat for 7 to 8 minutes until most of the moisture has cooked off, then dust with flour. Cook for 2 more minutes stirring well to incorporate all the flour with the fat in the pan. Add the apple liqueur and scrape the bottom of the pan. Gradually add chicken stock, stirring as you go to ensure there are no lumps. Bring to a simmer and season well with salt and pepper. Simmer then remove from heat and strain through a sieve - it's okay if some of the pulp goes through as this will naturally add body to the gravy.
CROWN ROAST OF PORK WITH ROASTED ROOT VEGETABLES
Provided by Katie Lee Biegel
Categories main-dish
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F.
- Mix the light brown sugar, ground mustard, paprika, allspice, cayenne, red pepper flakes, 2 tablespoons salt and 1 tablespoon pepper in a small bowl. Rub the spice mix all over the pork roast, including the inside of the crown.
- Add all the root vegetables and the onions to a large bowl. Drizzle with the olive oil and sprinkle with the thyme and the remaining teaspoon each salt and pepper. Toss until the vegetables are coated. Mix together the butter with the maple syrup in a small bowl. Set aside at room temperature while the roast cooks.
- Place the roast in the center of a baking sheet and arrange the vegetables all around it. Roast, rotating halfway through, until the internal temperature reaches 140 degrees F, about 2 hours. Raise the heat to 425 degrees F.
- Add the white wine to the baking sheet, then baste the roast with the maple butter. Continue to roast for 15 minutes more. Remove the roast to a serving platter. Let the meat rest for at least 30 minutes. Remove the vegetables from the baking sheet with a slotted spoon and place them into and around the crown roast on the serving platter. Pour any drippings from the baking sheet into a small saucepan. Add the Dijon mustard and any remaining maple butter to the saucepan. Bring to a boil over medium-high heat and cook until reduced by half and slightly thickened, 3 to 5 minutes. Remove from the heat and add the parsley. Pour the sauce over the roast and vegetables or keep on the side.
KANSAS CITY-STYLE RIBS
Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour., For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 5-6 minutes. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat., Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat until ribs are tender, 1-1/4 to 1-3/4 hours., Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, until browned, 8-10 minutes, turning and basting occasionally with remaining sauce.
Nutrition Facts : Calories 453 calories, Fat 18g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 452mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 1g fiber), Protein 31g protein.
CROWN ROAST OF PORK
Craig Claiborne declared this dish to be wholly American back in 1976, saying that if there were a European antecedent for a crown roast, ''we have yet to discover it.'' It is a stunning centerpiece for a holiday meal, the rare roast you will want to carve at the table and not in the kitchen. You can serve a dressing inside the finished roast, but cook it separately. As with stuffing a turkey, the process only slows and complicates the cooking process.
Provided by Sam Sifton
Categories brunch, dinner, roasts, main course
Time 4h
Yield Serves 10 to 12.
Number Of Ingredients 7
Steps:
- Combine thyme, sage, garlic, salt and pepper in a mortar and pestle or a food processor, and pound or pulse to combine. Stream in olive oil and pound or pulse to make a paste.
- Rinse the pork, and dry it very well with paper towels. Massage the herb paste all over the meat, making sure to coat both the middle and the crevices between the ribs. Place the roast in a large roasting pan, and allow to marinate and come to room temperature, approximately an hour.
- Heat oven to 450. Roast the pork for 20 minutes, then turn the heat down to 350 and roast approximately 1½ to 2 hours longer, or until the meat, measured between the bones, registers 145 on an instant-read thermometer. Let rest 10 to 15 minutes before carving.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 50 milligrams, Sugar 0 grams
KAI'S CROWN PORK RIBS
A splendid crown of pork ribs, stuffed with herbed rice and sweetened with an elegant honey and orange glaze.
Provided by kaitiura
Categories Pork Baby Back Ribs
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prepare the rice mix according to package directions, but adding bell pepper and garlic at the end. Set aside.
- In a small bowl, mix together the sage, oregano, mustard powder and Cajun seasoning. Rub onto both sides of the ribs. Mix together the honey and orange juice in a separate bowl. Brush half of the sauce onto the meaty side of the ribs.
- Set the ribs in a roasting pan so they are standing in a ring with the meaty side facing outward. Secure with kitchen twine. Spoon the rice mixture into the center.
- Roast the ribs for 40 minutes in the preheated oven, basting with the remaining glaze halfway through. Rib meat should reach 160 degrees F (70 degrees C) when a meat thermometer is inserted in the thickest part. Cool for at least 5 minutes before slicing into rib portions and serving with rice on the side.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 36.5 g, Cholesterol 117.1 mg, Fat 31.6 g, Fiber 2.1 g, Protein 28.2 g, SaturatedFat 11.2 g, Sodium 1090.5 mg, Sugar 8 g
KAI'S CROWN PORK RIBS
A splendid crown of pork ribs, stuffed with herbed rice and sweetened with an elegant honey and orange glaze.
Provided by kaitiura
Categories Pork Baby Back Ribs
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Prepare the rice mix according to package directions, but adding bell pepper and garlic at the end. Set aside.
- In a small bowl, mix together the sage, oregano, mustard powder and Cajun seasoning. Rub onto both sides of the ribs. Mix together the honey and orange juice in a separate bowl. Brush half of the sauce onto the meaty side of the ribs.
- Set the ribs in a roasting pan so they are standing in a ring with the meaty side facing outward. Secure with kitchen twine. Spoon the rice mixture into the center.
- Roast the ribs for 40 minutes in the preheated oven, basting with the remaining glaze halfway through. Rib meat should reach 160 degrees F (70 degrees C) when a meat thermometer is inserted in the thickest part. Cool for at least 5 minutes before slicing into rib portions and serving with rice on the side.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 36.5 g, Cholesterol 117.1 mg, Fat 31.6 g, Fiber 2.1 g, Protein 28.2 g, SaturatedFat 11.2 g, Sodium 1090.5 mg, Sugar 8 g
CROWN ROAST OF PORK
My favorite entree for Christmas and other special occasions, a crown roast is easy to prepare. Both its elegant appearance and excellent flavor are sure to impress your friends and family. (Call ahead to order a crown roast from your butcher or meat department.)
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the parsley, oil, salt and pepper; rub over roast. Place on a rack in a large shallow roasting pan. Cover rib ends with pieces of foil. Bake at 350° for 3 to 3-1/2 hours or until a thermometer reads 160°. , Transfer roast to a serving platter. Let stand for 10-15 minutes. Remove foil pieces. Garnish rib ends with foil or paper frills. Cut between ribs to serve.
Nutrition Facts : Calories 233 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 216mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
More about "kais crown pork ribs recipes"
CLASSIC CROWN RIB ROAST - SIMPLY HAPPENINGS
From simplyhappenings.com
GLAZED CROWN ROAST OF PORK - KEVIN IS COOKING
From keviniscooking.com
RIB CROWN ROAST OF PORK - INGREDIENT - FINECOOKING
From finecooking.com
PORK RIB ROAST - BBQ & GRILLING WITH DERRICK RICHES
From derrickriches.com
CROWN PORK RIB ROAST RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
PORK CROWN RIB ROAST RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
KAI'S CROWN PORK RIBS PRINTER FRIENDLY RECIPE
From crecipe.com
THE BEST RECIPES: KAI'S CROWN PORK RIBS
From momy4recipes.blogspot.com
FRINKFOOD - KAI'S CROWN PORK RIBS
From frinkfood.com
KAI'S CROWN PORK RIBS
From crecipe.com
CROWN ROAST OF PORK RIBS | RECIPE | PORK RIBS, CROWN ROAST OF PORK, …
From pinterest.ca
10 BEST CROWN RIB ROAST BEEF RECIPES | YUMMLY
From yummly.com
KAI'S CROWN PORK RIBS | RECIPE | PORK RIBS, PORK, FOOD
From pinterest.com
10 BEST PORK RIB ROAST RECIPES | YUMMLY
From yummly.com
CROWN RIBS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
PATSY’S ITALIAN RESTAURANT’S CROWN ROAST OF PORK FOR CHRISTMAS DINNER
From foxnews.com
CROWN RIB RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SMOKED PORK CROWN ROAST - OKLAHOMA JOE'S
From oklahomajoes.com
HOW TO MAKE A PORK CROWN ROAST - SO IMPRESSIVE! - COOKTHESTORY
From cookthestory.com
CROWN RIB RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
KATIE LEE'S FALL-OFF-THE-BONE BBQ RIBS RECIPE - TODAY
From today.com
EVERYTHING YOU NEED TO KNOW TO MAKE A SMOKED PORK CROWN ROAST
From smokedmeatsunday.com
RECIPES/KAIS-CROWN-PORK-RIBS.JSON AT MASTER · …
From github.com
SMOKED PORK CROWN ROAST, THE REIGNING KING OF YOUR HOLIDAY MEAL
From amazingribs.com
CROWN ROAST OF PORK RIBS – LOUISIANA-GRILLS
From louisiana-grills.com
RIBS "CROWN" - RECIPE
From en.edunclub.ru
CROWN PORK RIB ROAST RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CROWN ROAST OF PORK - CHOWHOUND
From greatist.com
CROWN PORK RIBS - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
PORK CROWN ROAST - SIMPLY HOME COOKED
From simplyhomecooked.com
SIR PORKALOT’S CROWN RACK OF RIBS- BARBECUEBIBLE.COM
From barbecuebible.com
PORK CROWN ROAST RECIPE 8 RIBS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
HOW TO GRILL BABY BACK RIBS CROWN ROAST | RECIPE - YOUTUBE
From youtube.com
♥ PORK RIB ROAST (AKA: CROWN PORK ROAST) | PORK LOIN ROAST RECIPES ...
From pinterest.com
KAI'S CROWN PORK RIBS RECIPE - TASTY RECIPES
From recipesdetails.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love