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Pork Rib Roast (5 lb)
dry with a paper towel and season generously on all sides with salt and pepper.
In a small bowl whisk together
Dijon Mustard (1/4 cup)
Garlic (2 cloves)
Cranberry Sauce (2 Tbsp)
Canola Oil (1 1/2 Tbsp)
Fresh Rosemary (1 Tbsp)
Whole Grain Mustard (1 Tbsp)
Kosher Salt (1/2 tsp)
until smooth and rub evenly onto the roast.
Place roast on a large baking tray or shallow roasting pan, fat side up. Insert the meat probe in the middle of the meat parallel to the bone.
To start your oven, simply say 'Alexa, start oven.' If desired, you can adjust the core temperature to 65°C. If you like the meat very red, use 60° core temperature; for more doneness, 65° is better. Cook for 15 minutes.
When the meat probe reads the desired temperature, a signal will remind you. Remove roast from oven and cover loosely with foil. The meat will continue to rise about 10 degrees F (6 degrees C) as it rests. Allow to rest for a minimum of 20 minutes before carving.
While the roast is in the oven, heat
Canola Oil (1 tsp)
in a small saucepan and sauté
for 1-2 minutes until starting to soften.
Fresh Cranberries (1 cup)
Apples (1 cup)
Water (1/2 cup)
White Wine (1/4 cup)
Brown Sugar (1/4 cup)
Fresh Rosemary (1 1/2 Tbsp)
Fresh Ginger (1 tsp)
. Allow it to simmer gently, stirring occasionally until the cranberries are soft and the apples are tender. This will take about 20 minutes and most of the excess moisture will be evaporated.
Cranberry Sauce (1/2 cup)
Ground Cinnamon (1/8 tsp)
Salt (1 pinch)
, allowing the jellied cranberry to melt into the sauce. Adjust consistency with a Tbsp or two of water if necessary.
Carve off the bones from the center loin, allowing you to slice the loin to your desired thickness. Cut the ribs between the bones and serve both alongside the sauce.