Herb-Brined Pork Prime Rib Roast

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READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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