This time of year I love serving and eating hearty foods. Last week I stumbled upon a simple and economical Pork Rib Roast. Weighing in at 4 lbs., it can easily serve 6 people or a family of four with plenty of left-overs for sandwiches or an additional dinner. Adding vegetables to the pan makes this simple pork roast almost “a one pot meal”. Adding mashed potatoes rounds out the menu, making this a delicious meal.
If you would like to turn this easy menu into a dinner party, may I suggest beginning with a warm hearty soup and finishing up with a bowl of berries. Everything to make a simple pork roast into a show stopping dinner party and, best of all, with very little work done by the busy host and hostess.
MENU
Serves 6
Soup of your choice*
Pork Rib Roast with Carrots,
Onions and Celery
Mashed Potatoes
Berries*
*Recipe Not Given
Pork Rib Roast with Carrots,
Onions and Celery
3 tbsps. “Northwoods Seasoning”,
available from Penzey’s
3 tbsps. extra virgin olive oil
1 4 lb. pork rib roast
3 carrots, peeled and chopped
2 onions, peeled and sliced
2 celery stalks, peeled and cut into
large chunks
Salt and freshly ground pepper
1. In a Ziploc bag, blend the seasoning with the olive oil. Add the roast. Rub the herb oil all over the pork roast and place in refrigerator and let the pork marinade overnight.
2. Preheat the oven to 500 degrees. Place the vegetables in a cast iron skillet, place the pork on top, fat side up. Roast for 30 minutes, then reduce the oven temperature to 375 degrees. Continue roasting the pork for 60 minutes or longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 155 degrees. Transfer the pork to a carving board and let stand for about 20 minutes. Cut between the ribs, transfer the chops to plates and serve.
Mashed Potatoes
3 lbs. Russet potatoes, peeled and
cut into quarters
1/2 cup chicken stock, homemade
or canned
Kosher salt and freshly ground pepper
1 cup milk
3 tbsps. unsalted butter
1. Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
2. Drain the potatoes in a strainer.
3. Place potatoes back into a pot and mash with a masher. Add chicken stock, mash, then butter, mash, then milk.
4. Season to taste and serve.
Alexandra Troy is owner of Culinary Architect Catering, a 32 year-old Greenvale-based company, specializing in private, corporate and promotional parties. She lives in Manhasset with her husband and son.
