Pork Rib Roast With Apple and Herb Butter Gravy

Recipe by buckytom
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READY IN: 4hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rub the roast on all sides with salt and pepper and sear in light olive oil in a skillet on all sides.
  • While the meat is searing, quarter the onions and mushrooms. Core the fennel, then cut into eigths. Place most of the onions, fennel, and mushrooms in a layer on the bottom of the crock pot, reserving some to spread around the sides of the roast.
  • Peel and core the apples. Set aside.
  • After the roast is seared, nestle it into the veggies in the crock pot - fat side up, then spread the rest of the veg around the roast along with the apples.
  • Deglaze the skillet with apple cider, then add the liquid to the crock pot.
  • Cover, and cook on high for 3 to 4 hours.
  • When the roast is fork tender, carefully remove it to a cutting board and tent with foil to rest.
  • Using a slotted spoon, transfer the veggies to a serving bowl. I like to spread them around a mound of mashed potatoes.
  • Pour the remaining liquid into a deep skillet over high heat, bring to a boil and reduce by at least a third.
  • Lower the heat to medium; add the butter in chunks, stirring into the sauce as it melts.Finally, stir in corn starch slurry to thicken the gravy.
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