Best 2 Pork Prime Rib Recipes

Pork prime rib, also known as the pork rib roast, is a flavorful and juicy cut of meat that is perfect for special occasions or a hearty family meal. This versatile cut can be cooked in a variety of ways, including roasting, grilling, or braising. The article provides three delicious recipes for pork prime rib, each with its own unique flavor profile. The first recipe is a classic roasted pork prime rib with garlic and herbs, which is sure to impress your guests with its succulent meat and crispy skin. The second recipe is a mouthwatering grilled pork prime rib with a tangy barbecue sauce, perfect for a summer cookout. The third recipe is a comforting braised pork prime rib with vegetables, which is a great option for a cold winter night. Whether you are a seasoned cook or a beginner, you are sure to find a recipe in this article that will tantalize your taste buds and make your next meal a memorable one.

Check out the recipes below so you can choose the best recipe for yourself!

HERB-BRINED PORK PRIME RIB ROAST

Herb-Brined Pork Prime Rib Roast image

The pork is prepared for roasting like a prime rib of beef; you can follow the method here or have your butcher do it for you. For best results, start brining the pork five days before you plan to roast it. Times do not reflect this.

Provided by lazyme

Categories Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

6 quarts cold water, divided
1 1/2 cups sugar
3/4 cup fine sea salt
8 large fresh thyme sprigs
6 turkish bay leaves, crumbled
4 juniper berries
2 teaspoons whole black peppercorns
6 1/2 lbs center-cut pork rib roast, well-trimmed (8-bone, about 12 to 14 inches long)
2 tablespoons chopped fresh thyme
2 teaspoons whole black peppercorns (crushed in mortar with pestle or in resealable plastic bag with mallet)

Steps:

For brine:.
Combine 1 quart water and all remaining ingredients in medium saucepan.
Bring to boil, stirring until sugar and salt dissolve.
Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity).
Add remaining 5 quarts cold water; stir to blend.
Let stand until brine is cool to touch, about 1 hour.
For pork:.
Place pork on work surface.
Trim off all but 1/4-inch layer of fat from roast.
Turn roast over so that rib bones point up.
Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely).
Tie meat back onto bones with kitchen string at 2-inch intervals.
Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary.
Cover and refrigerate 5 days.
Remove pork from brine; discard brine.
Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels.
Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
Position rack in center of oven and preheat to 400°F
Place pork on rack in large roasting pan.
Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork.
Roast until instant-read thermometer inserted into center of pork registers 140F, about 1 hour.
Remove from oven.
Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
Remove kitchen string from roast.
Cut meat into slices and serve.

Nutrition Facts : Calories 346.7, Fat 11.9, SaturatedFat 2.6, Cholesterol 62.7, Sodium 10703.9, Carbohydrate 37.6, Fiber 0.1, Sugar 37.4, Protein 21.9

PORK RIB RUB

Pork Rib Rub image

A delicious rub for baby back pork ribs! Makes enough rub for 6 racks of ribs. Ground rosemary is almost impossible to find in stores. I grind up dried rosemary leaves in a molcajete, with a mortar and pestle, or a clean coffee grinder. Trust me, it's worth the few extra minutes it takes!

Provided by Babel Phaedrus

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup smoked paprika
¼ cup fine sea salt
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger
2 tablespoons onion powder
2 teaspoons dried, ground rosemary
¼ teaspoon cayenne pepper

Steps:

Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 13.8 g, Fat 1.5 g, Fiber 5.1 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 3527.4 mg, Sugar 3.1 g

Tips:

Choose the right cut of meat: Look for a pork prime rib roast that is at least 3 inches thick and has good marbling.
Prepare the meat properly: Remove the chine bone from the roast and trim off any excess fat. Season the roast liberally with salt and pepper.
Cook the meat slowly: Roast the pork prime rib at a low temperature (225 degrees Fahrenheit) for several hours, or until it reaches an internal temperature of 145 degrees Fahrenheit.
Let the meat rest before carving: Once the roast is cooked, let it rest for at least 15 minutes before carving. This will help the juices redistribute throughout the meat.
Serve with your favorite sides: Pork prime rib pairs well with a variety of sides, such as mashed potatoes, roasted vegetables, and gravy.

Conclusion:

Pork prime rib is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you choose to roast it, grill it, or smoke it, pork prime rib is sure to be a hit with your family and friends!