Pork Rib Roast with Warm, Buttery Gremolata and Roasted Garlic

Source

Homemade Summer by Yvette van Boven

Ingredients

Display units in Metric

4 ¹⁄₂	lb	pork rib roast (ask your butcher to remove the vertebrae and the skin but leave the fat)
		a large bunch of parsley
¹⁄₃	cup	plus 2 Tbs extra-dry vermouth
3	Tbs	unsalted butter at room temperature
3 ¹⁄₂	Tbs	olive oil
1	Tbs	salt
1 ¹⁄₂	tsp	red pepper flakes or ground black pepper
2	heads	garlic

Preheat the oven to 350 degrees F.

Score the layer of fat on the outside of the roast with a sharp knife. I like to make a checkered pattern, but you can also just carve a few parallel straight lines, I leave that up to you. Place the roast in the middle of a roasting pan.

In a food processor, combine all the remaining ingredients except the garlic and pulse to a thick sauce. The butter will remain visible in the small bits, but those will melt in the oven.

Reserve a little of the sauce for later, and rub the remaining sauce over the entire roast. Place the garlic heads in the roasting pan. Roast for 1 1/2 hours. If you use a meat thermometer, the core temperature you're looking for is 150 degrees F. This will leave the center nicely rose colored.

Remove the roast from the oven, remove the heads of garlic from the pan, and cover the roast with aluminum foil. Let the roast rest for 15 minutes.

Meanwhile, warm the reserved sauce in a small saucepan over low heat. Pour the juices from the roasting pan into a container and skim off the clear fat with a spoon and discard it. Pour the juices into the warmed sauce. Squeeze the mushy roasted garlic cloves into a bowl. Carve the rib roast at the table and serve it with the sauce and the garlic in separate bowls.

Preheat the oven to 350 degrees F.
Score the layer of fat on the outside of the roast with a sharp knife. I like to make a checkered pattern, but you can also just carve a few parallel straight lines, I leave that up to you. Place the roast in the middle of a roasting pan.
In a food processor, combine all the remaining ingredients except the garlic and pulse to a thick sauce. The butter will remain visible in the small bits, but those will melt in the oven.
Reserve a little of the sauce for later, and rub the remaining sauce over the entire roast. Place the garlic heads in the roasting pan. Roast for 1 1/2 hours. If you use a meat thermometer, the core temperature you're looking for is 150 degrees F. This will leave the center nicely rose colored.
Remove the roast from the oven, remove the heads of garlic from the pan, and cover the roast with aluminum foil. Let the roast rest for 15 minutes.
Meanwhile, warm the reserved sauce in a small saucepan over low heat. Pour the juices from the roasting pan into a container and skim off the clear fat with a spoon and discard it. Pour the juices into the warmed sauce. Squeeze the mushy roasted garlic cloves into a bowl. Carve the rib roast at the table and serve it with the sauce and the garlic in separate bowls.

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