Rib Roast with Autumn Vegetables

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Rib Roast with Autumn Vegetables
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in

Ingredients

for
4
Ingredients
35 ounces Pork (e. g spare rib roast, with a little rind)
3 small onions (halved)
2 bay leaves
2 cloves garlic (minced)
2 cups Meat stock
35 ounces Hokkaido pumpkin (seeds removed and cut into wedges)
salt
freshly ground peppers
1 tablespoon honey
How healthy are the main ingredients?
PorkoniongarlicHokkaido pumpkinsalthoney

Preparation steps

1.
Wash and dry the meat and score the rind. Season with salt and pepper.
2.
Put the stock into a pan and bring to the boil. Put the meat into a roasting dish and pour the boiling stock over it. Add the bay leaves and garlic.
3.
Place in an oven preheated to 180°C | 350F | gas 4 and cook for 2 hours, basting frequently with the liquid. Add the pumpkin and the onions to the meat, 30 minutes before the end of cooking time. Brush the meat with honey. Add a little more stock if the liquid evaporates too much.
4.
Increase the oven to 200°C | 400F | gas 6 for the final 15 minutes. Season to taste with salt and pepper before serving.