Herb-Infused Brined Pork Rib Roast
Elevate your dining experience with this succulent Herb-Infused Brined Pork Rib Roast, inspired by the traditional prime rib of beef. This meticulously brined pork offers a perfect balance of flavor and tenderness, resulting in a roast that's not only visually stunning but mouthwateringly delicious. The brine, infused with fragrant herbs and spices, seeps deep into the meat, ensuring every bite is a burst of flavor. Ideal for festive occasions or family gatherings, this recipe requires some advance preparation, so aim to start brining the pork five days ahead of your special meal. Impress your guests with this gourmet dish that rivals any fine dining experience.
8
Servings
500
Calories
10
Ingredients
Ingredients
Cold water
6 quarts (divided)
Sugar
1 1/2 cups (none)
Fine sea salt
3/4 cup (none)
Fresh thyme sprigs
8 large (none)
Turkish bay leaves
6 (crumbled)
Juniper berries
4 (none)
Whole black peppercorns
2 teaspoons (to be crushed)
Center-cut pork rib roast
6 1/2 lbs (well-trimmed)
Chopped fresh thyme
2 tablespoons (none)
Whole black peppercorns
2 teaspoons (crushed)
Instructions
1
For the brine, combine 1 quart of cold water with sugar, fine sea salt, thyme sprigs, crumbled bay leaves, juniper berries, and whole black peppercorns in a medium saucepan.
2
Bring the mixture to a boil over medium heat, stirring constantly until the sugar and salt have completely dissolved.
3
Once dissolved, pour the brine into a large pot or container with a 3 to 4-gallon capacity, and add the remaining 5 quarts of cold water. Stir well to blend.
4
Allow the brine to cool to room temperature for about 1 hour.
5
Prepare the pork by placing it on a clean work surface. Trim the fat, leaving a 1/4-inch layer on the roast.
6
Turn the roast rib-side up and carefully use a boning knife to separate the loin from the rack of bones, ensuring to leave about 2 inches of meat still attached.
7
With kitchen twine, tie the meat back onto the bones at 2-inch intervals to secure its shape.
8
Submerge the pork into the cooled brine, using a heavy pot to weigh it down if necessary. Cover and refrigerate for 5 days.
9
After brining, remove the pork from the brine, disposing of the brine, and rinse the roast under cold running water for about 5 minutes to lessen the saltiness. Pat dry using paper towels.
10
Let the pork rest on a rack set over a sheet of foil at room temperature for 2 hours before roasting.
11
Preheat the oven to 400°F and position the rack in the center.
12
Place the pork on a rack in a large roasting pan. In a small bowl, combine chopped fresh thyme and crushed black peppercorns. Rub this mixture evenly over the pork.
13
Roast in the oven until an instant-read thermometer inserted into the thickest part of the meat reads 140°F, approximately 1 hour.
14
Remove the roast from the oven and allow it to rest for 30 minutes; the internal temperature will rise an additional 5 to 10 degrees during this time.
15
Finally, remove the kitchen twine, slice the roast into beautiful pieces, and serve your guests.
Nutrition Information
31g
Fat
25g
Carbs
38g
Protein
1250mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the Herb-Infused Brined Pork Rib Roast?
It is a gourmet pork roast inspired by prime rib of beef, brined for five days with aromatic herbs and spices to ensure maximum tenderness and flavor.
How many servings does this recipe provide?
This recipe is designed to serve 8 people.
How far in advance should I start preparing this roast?
You should begin the process five days before your meal to allow the pork to brine properly in the refrigerator.
What are the main ingredients for the brine?
The brine consists of 6 quarts of cold water, 1 1/2 cups of sugar, 3/4 cup of fine sea salt, fresh thyme sprigs, Turkish bay leaves, juniper berries, and whole black peppercorns.
How do I prepare the brine mixture?
Combine 1 quart of water with the sugar, salt, and spices in a saucepan, bring to a boil until dissolved, then mix with the remaining 5 quarts of cold water.
How long should the brine cool before adding the pork?
The brine should cool to room temperature for approximately 1 hour before the pork is submerged.
How much fat should be left on the pork roast?
You should trim the fat to leave a 1/4-inch layer on the roast for the best results.
How do I prepare the pork for brining?
Separate the loin from the rack of bones (leaving 2 inches attached) and tie the meat back onto the bones with kitchen twine at 2-inch intervals.
What size container is needed for brining the pork?
A large pot or container with a capacity of 3 to 4 gallons is recommended.
How long does the pork need to brine?
The pork needs to be submerged in the brine and refrigerated for 5 days.
What should I do after the 5-day brining period?
Remove the pork from the brine, discard the liquid, and rinse the roast under cold running water for 5 minutes.
Why is it necessary to rinse the pork after brining?
Rinsing helps to remove excess salt from the surface of the meat before roasting.
Should the pork be dried before roasting?
Yes, pat the roast dry using paper towels after rinsing.
Does the pork need to rest before going into the oven?
Yes, let the pork rest on a rack at room temperature for 2 hours before you begin roasting.
What temperature should the oven be set to?
Preheat the oven to 400°F and position the oven rack in the center.
What rub is applied to the pork before roasting?
A mixture of 2 tablespoons of chopped fresh thyme and 2 teaspoons of crushed black peppercorns is rubbed over the meat.
What is the target internal temperature for the pork?
The pork should be removed from the oven when it reaches an internal temperature of 140°F.
How long does the roasting process typically take?
Roasting takes approximately 1 hour, though you should always use a thermometer to be sure.
How long should the roast rest after cooking?
Allow the roast to rest for 30 minutes after taking it out of the oven.
Does the temperature of the meat change during the resting period?
Yes, the internal temperature will typically rise an additional 5 to 10 degrees while resting.
When should I remove the kitchen twine?
Remove the twine after the 30-minute resting period, just before slicing and serving.
What is the calorie count per serving?
Each serving contains approximately 500 calories.
How much protein is in one serving?
There are 38 grams of protein per serving.
What is the fat content per serving?
There are 31 grams of fat per serving.
How much sodium is in this dish?
The dish contains 1250mg of sodium per serving.
How many carbohydrates are in a serving?
Each serving contains 25 grams of carbohydrates.
What specific type of bay leaves are suggested?
The recipe calls for Turkish bay leaves.
What kind of salt should be used for the brine?
Fine sea salt is recommended for this recipe.
Can I use a different cut of pork?
This recipe is specifically designed for a 6 1/2 lb center-cut pork rib roast to achieve the best results.
Is this recipe suitable for holidays?
Yes, its visual appeal and gourmet flavor make it ideal for festive occasions and family gatherings.