As I mentioned in last week’s recipe for Skillet-Roasted Winter Vegetables, I recently had quite an adventure photographing a couple dishes in the middle of a Florida storm. This week’s recipe for Center-Cut Pork Rib Roast is the last dish I photographed during that session, and I was lucky enough to get a pretty good shot of the meal. In hindsight, a tripod would have helped stabilize the photo above, but I’m so used to shooting by hand that I didn’t think of it in time.
Today’s cooking method will work for most bone-in cuts of meat; try it with beef prime rib or roast. The key is to cook the meat at a low temperature (250F) so that the center reaches an ideal temperature without overcooking the outer layers, then to finish it off in a searing-hot oven after a brief period of rest. The timing works out perfectly, as you can rest the roast while you crank up the oven heat – I’m a big fan of this type of efficiency.
Another reason I like this roast is that it is the counterpoint to my popular Eye of Round Roast recipe (which celebrated its five-year birthday earlier this month). The older recipe starts at a high heat, then finishes the roast at a very low heat; while both methods consistently result in tender roasts, I also like the sense of control that comes with searing the roast at the end, as in today’s recipe.