Elegant Pork Rib Roast with Sautéed Apples

cuisine American
difficulty Simple
season Fall
serves 6 to 8


1 six to eight bone pork rib roast 2 tablespoons chopped rosemary 2 teaspoons salt 1 teaspoon freshly ground pepper 1 tablespoon safflower oil 1 whole head of garlic 4 Granny Smith apples 2 tablespoons unsalted butter Maldon Sea Salt flakes


  1. Preheat oven to 450 degrees F.
  2. Trim pork rib roast so only a very thin layer of fat remains.
  3. Mix rosemary, salt, and pepper together and rub on both sides of roast. Heat oil in a cast iron skillet over high heat. Add pork, lean side down first, and brown for 5 minutes or until golden crust appears. Turn over and repeat.
  4. Toss garlic cloves in olive oil and pile under pork. Place skillet in oven for 20 minutes.
  5. Lower heat to 350 degrees F and cook for 40 minutes (or until instant thermometer reads 135 degrees). Remove from oven and put foil tent over top. Temperature will rise to 140 degrees.
  6. Meanwhile, cut the apples in half, take out the core and seeds but leave the skin. Slice apples into 1/2 inch wedges.
  7. Melt the butter in a small skillet over medium heat and add the apples.
  8. Stir and flip the apples occasionally and cook until tender but not falling apart.
  9. When the apples are cooked, remove from heat and sprinkle with Maldon Sea Salt flakes.
  10. Slice one rib per person and serve with pan juices, roasted garlic and apples.