Crown Roast of Pork
This top-notch rib roast is the most budget-friendly of our three options. Each serving is a tender pork chop drizzled with a rich pan sauce.
Make Your Crown
1 START THE DAY BEFORE Lay loin racks on a cutting board, ribs side up. Cut 2-inch-long and 2-inch-deep slits between every rib end.
2 SHAPE AND TIE Grab a partner and stand roasts up, facing each other, rib sides out. Have one person curve slabs to make the ring and the other tie tightly with string.
3 SEASON ROAST Brush roast with mustard and season with a parsley, sage, lemon, and garlic mixture. Refrigerate overnight, uncovered, and place on the rack of your roasting pan when you're ready to cook.
4 ROAST AND REST Roast the pork to 135°F; transfer to a cutting board. The temp will rise to 145°F as it rests. Use this time to prep the pan sauce.
To serve, cut between rib sections.
How to Buy
Crown roasts range from about 16 to 20 total chops (plan one per person). In order to form the full circular crown, you usually need at least 16 ribs (eight per side), which typically weighs about 8 to 10 lb.
Butcher-Prepared Crown Pork Roast
It's easiest to buy the roast already prepped and formed from your local butcher, though you'll pay for the convenience.
A prepped roast will cost about $6 to $8/lb., depending on the butcher.
DIY Crown Roast
Request two pork rib racks, "frenched" with chine bones removed.
Ask for one left and one right, if possible-this makes it easier to shape into a crown. See how, right.
TO FRENCH OR NOT TO FRENCH
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