Pork Rib Roast with Garlic Cheesy Potato Wedges

Pork Rib Roast with Garlic Cheesy Potato Wedges

Christmas and New Year's have come and gone and yet, I am only now starting my blogging.  It has been a difficult last several months. My mom passed away shortly before the end of October. It is sad when your rock of ages passes. I cooked for my sons, what turned out to be a really delicious pork rib-roast, an easy but flavor filled potato side and Morgan made THE BEST deviled eggs Ever.  That is a gift to you after my roast and potato recipe.  

For large groups, you would purchase two of these roasts, French the extending bones, salt and pepper the roast, sear it, tie the two together into a circle with cooking string, apply an herbal butter rub of some sort,  and fill with the center with your traditional (or, non-traditional, if you prefer) stuffing and roast low and slow for quite a while, 1.5 - two hours per five pounds.  Always rely on your thermometer to make sure the roast is done.  

I did not French the ribs very well. French means to remove all or as much of the extra rib meat up to a point. I made a huge amount of rub for the top and the bottom and so did not French the ribs well. My roast application consisted of:

1.5 cups mayo

1/2 cup mustard in white wine with grains

1/4 cup Sauvingnon Blanc wine

1 cup of mixed fresh herbs:

rosemary

thyme

oregano

flat leaf Italian parsley

1 diced yellow onion

3 tablespoons white balsamic vinegar

half head roasted garlic

salt and pepper

*yellow mustard

Preheat the oven to 400-degrees.

I don't know where I read this, but I love to get a rub of yellow mustard* with salt, pepper, dried thyme and dried oregano.  I rubbed the entire roast with it.  What an amazing aroma!

Next, I seared the bottom part of the roast in evoo (extra virgin olive oil). I seared the upper side several minutes to get some color on the meat.  Again, the aroma was amazing! 

After searing and applying my roast slathered with all sorts of goodness, along with fresh rosemary, I placed the roast in the oven, uncovered first, for 20 minutes at 400-degrees.  Afterward, I covered it, reduced the heat to 325-degrees and allowed it to roast low and slow for two hours. The goopy rub began to melt and baste the roast top and bottom.  What an incredible aroma!

Garlic Cheesy Potato Wedges

6 - 8 Red new potatoes.

8 roasted garlic cloves

finely grated mozzarella cheese

grated parmesan

salt and pepper

rosemary tips to garnish

pinch of smoked paprika per potato

Use one -to - two potatoes per person.  Boil the potatoes in a pot for 15 minutes in liberally salted water. Remove the potatoes and allow them to cool.  Slice them into four wedges, a larger spud into five.

Spray a muffin tin with non-stick spray.  Add four wedges to each muffin cup.  Place a roasted garlic clove into the center, followed by a little salt and pepper. Generously add some of the mozzarella and parmesan. Garnish with fresh rosemary tips and a pinch of smoked paprika and oven roast for 18-minutes at 325-degrees. 

Here is a photo of my none-too-fancy plating but you can get a good view of the potato side. 

Before anything else, in a photo you can see earlier, I sliced part-way into the roast so cutting the rib steaks would be easier.  Here is that final product.  The herbal mixture I had applied melted, leaving the more chunky parts behind.  So much flavor.  

Alright, now to your gift.  Morgan's Deviled Eggs!

Here's the Ingredients List

10 hard boiled eggs

About 2/3 cup Yellow mustard

About 3/4 cup mayonnaise

black pepper (about 1/2 teaspoon)

1 teaspoon garlic salt

1 teaspoon onion powder

1 rounded teaspoon smoked paprika

3 dashes of Worcestershire sauce

*Morgan's tip about separating the eggs from the shell after boiling (about 13 minutes) is to let the eggs cool overnight in the frig. 

Once the egg has been removed from the shell, halve the eggs. Scoop out the yellow yolk and place that into a bowl. Add all of the other ingredients into a food processor or a Ninja and super blend it all together till smooth. 

Now, take a zip lock bag, cut the tip of one bottom corner, and as basic or fancy as you want, add the creamy yolk mixture back to the eggs.  

Slice thinly sliced scallion greens on a bias and chopped fried bacon as garnishes.

 Looks delish, yeah?  The creaminess is fantastic.  It goes down smoothly with a rush of lovely flavors.  

With that, Thank You so much for your visit and for reading my humble blog posts.  I cannot tell you how grateful I am that you have stuck with me through this pandemic, my family's loss, and more.  It means the world to me.  Thank You, loves. ❤