Herb-Brined Pork Prime Rib Roast
- Ready In:
- 1hr 45mins
- 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)
- 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.
- 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.
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RECIPE SUBMITTED BY
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