Tuesday, October 30, 2012

Grilled Standing Rib Roast (Week 44)

After nearly a month of crazy weekends, I finally tackled my parents for a Sunday afternoon lunch (and mooching a meal off Mom and Dad - yeah!)  My Mom has purchased a really nice standing pork rib roast and made the most amazing lunch -- oh my God wonderful with a side of locally grown and totally fresh grilled veggies.

Grilled Pork Rib Roast

  • 1 pork rib roast (3 to 4 pounds)
  • Fresh rosemary
  • Garlic cloves (lots)
  • Sea salt and cracked pepper
  • 1/2 c. Olive oil
  • 2 c. fresh curly Italian peppers
  • 2 red onions, chopped
  • 2 c. red potatoes quartered
  • 2 small Japanese eggplants, sliced length wise


Rise roast and pat dry. Bast entire roast with olive oil and cover the ends of the bones with foil.  Poke holes in the meat and insert rosemary and garlic cloves.  Rub with sea salt and pepper generously.  Preheat grill to medium heat.  Place over indirect heat and cook for 1 1/2 to two  hours or until internal temp is about 150 (do not go to the pork setting at 160 because it will continue to cook after you take it off and it will be BONE dry).  My Mom was having a "cow" saying that it was over cooked (she ALWAYS says this and it is ALWAYS great!).  Cover and let sit for 8 to 10 minutes.

While the roast is o the grill, take the remaining olive oil and and place in a low sided baking pan.  Heat oven to 350 with the pan in the oven (until the oil just starts to smoke).  Remove from oven and add the last four items above and coat with the hot oil.  Season with salt and pepper and a couple of dashes of garlic powder then return to the oven until veggies are completely browned (about 30 minutes more or less).

Serve  the pork with the veggies and lots of French bread to mochie the pan juices then head outside with your wine glass and play bocce!

Ċ½ivjeli, moji prijatelji!

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