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Source: National Pork Board

Herb-Crusted Pork Rib Roast with Red Wine Sauce
When you’re looking for a little elegance, try this rib roast. Serve it with roasted potatoes, buttered green beans, a crisp green salad and some dinner rolls.
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Serves: 8
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
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Center-cut loin rib roast (8 ribs), chine bone removed
4 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 cup dry red wine
1/3 cup heavy cream
2 shallots, finely diced
6 tablespoons unsalted butter (3/4 stick), cut into 10 to 12 pieces

Preheat the oven to 375° F.

Trim the tops of the rib bones of the roast of all extra meat (this is called "Frenching"; you can do it yourself or ask the butcher to do it for you). Season the roast on all sides with salt, pepper, sage, thyme, and rosemary.

Put the pork, fat side up, in a shallow roasting pan and roast for 1 1/2 to 2 hours (20 minutes per pound), or until the internal temperature on an instant-read thermometer reaches 145° F.

Meanwhile, in a medium saucepan, stir together the wine, cream, and shallots and bring to a boil over medium heat. Cook, stirring occasionally, for about 10 minutes or until the sauce is reduced to 2/3 cup. Adjust the heat up or down to maintain a rapid simmer.

Remove the saucepan from the heat and whisk in the butter, 2 or 3 pieces at a time, waiting until the pieces melt and blend with the sauce before adding the next ones. Season to taste with salt and pepper and cover to keep warm.

Remove the roast from the oven and let it rest for about 10 minutes before slicing between the rib bones. Serve the sauce on the side. P

er Serving: 390 calories; 27 g fat; 13 g saturated fat; 80 mg sodium; 3 g carbohydrate; 0 g fiber; 28 g protein

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