Herb-Brined Pork Prime Rib Roast

Ingredients for Herb-Brined Pork Prime Rib Roast

• 5.7L cold water, divided

• 350ml sugar

• 150g fine sea salt

• 8 large fresh thyme sprigs

• 6 Turkish bay leaves, crumbled

• 4 juniper berries*

• 2 teaspoons whole black peppercorns

• 1 6- to 2.9kg centre-cut pork rib roast (8-bone

• about 12 to 14 inches long), well-trimmed

• 2 tablespoons chopped fresh thyme

• 2 teaspoons whole black peppercorns, crushed in mortar with pestle or in resealable plastic bag with mallet

Combine 0.9L water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 4.7L cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.

Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.

Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.

Position rack in centre of oven and preheat to 204°C. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into centre of pork registers 60°C, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).

Remove kitchen string from roast. Cut meat into slices and serve.

*Available in the spice section of most supermarkets.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.