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Categories:Viewed: 103 - Published at: 7 years ago
Ingredients
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh sage leaves
- 3 cloves of garlic, peeled
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 8-to-10-pound rib roast of pork, tied into a crown by you or a butcher
Method
- Combine thyme, sage, garlic, salt and pepper in a mortar and pestle or a food processor, and pound or pulse to combine.
- Stream in olive oil and pound or pulse to make a paste.
- Rinse the pork, and dry it very well with paper towels.
- Massage the herb paste all over the meat, making sure to coat both the middle and the crevices between the ribs.
- Place the roast in a large roasting pan, and allow to marinate and come to room temperature, approximately an hour.
- Heat oven to 450.
- Roast the pork for 20 minutes, then turn the heat down to 350 and roast approximately 1 1/2 to 2 hours longer, or until the meat, measured between the bones, registers 145 on an instant-read thermometer.
- Let rest 10 to 15 minutes before carving.
