Recipe by 2Bleu
For an elegant holiday presentation or fancy dinner party, this standing rib roast is the schizzle! Asking your butcher to prepare a crown pork roast for you makes this easy.
Top Review by Sydney Mike
Can't quite decide if this past week's potluck here was to say good bye to the old year or to ring in the new one, but it was not on a holiday, so . . . Still, I made your recipe to share then, & it was a great success! Followed it right on down, to & including the garnishes, & it was raved about (AND devoured) so quickly! D-E-L-I-C-I-O-U-S, for sure! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]
- 2 tablespoons butter
- 1⁄2 cup celery, chopped
- 1⁄2 cup onion, chopped
- 8 ounces cornbread stuffing mix (Pepperidge Farm Corn Bread Stuffing)
- 1 cup chicken broth
- 2 cups whole berry cranberry sauce
- 1 cup pecans, chopped
- 10 lbs pork crown roast, 12 rib (trimmed and tied)
- 2 teaspoons salt
- 1 tablespoon black pepper
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 4 leaves fresh sage
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 teaspoon salt, to taste
- 1⁄4 teaspoon black pepper, to taste
- fresh cranberries
- fresh rosemary
- fresh thyme
Directions See How It's Made
- TO MAKE STUFFING: Melt 1/4 cup butter in a large Dutch oven over medium heat. Add celery and onion, and sauté 5 minutes or until tender. Stir in stuffing mix and remaining ingredients, stirring just until mix- hire is moistened. Remove 2 cups unbaked stuffing, and reserve to stuff in pork roast. Spoon remainder into a lightly greased baking dish. Bake the remainder covered, at 325° for 30 to 35 minutes or until thoroughly heated.
- TO MAKE ROAST: Preheat oven to 325°F Rub salt and pepper evenly over all sides of crown pork roast. Place roast (rib tips up) into a 1 quart round soufflé or bundt pan. Place sprigs and sage leaves over top. Place dish onto a roasting pan. Bake for 2½ hours.
- Remove roast from oven. Using a baster, remove the juice and drippings and place them into a medium saucepan to make the gravy later. Spoon 2 cups reserved unbaked cranberry stuffing into center of roast; cover the stuffing and rib tips with a small piece of heavy-duty aluminum foil. Bake roast for an additional 45 minutes to 1 hour or until meat thermometer registers 155°.
- Remove from oven and begin making the gravy and allow the roast to stand before slicing.
- MAKE THE GRAVY: Heat the juice, drippings, flour and milk over medium heat, whisking constantly to get a smooth consistancy and thicken, about 5 minutes or until thickened to your liking.