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 ozs Pork (e. g spare rib roast, with a little rind)
- 3 small onions (halved)
- 2 bay leaves
- 2 cloves garlic cloves (minced)
- 2 cups Meat stock
- 35 ozs Hokkaido pumpkin (seeds removed and cut into wedges)
- salt
- freshly ground peppers
- 1 Tbsp honey
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.
