I have a cut of meat on my hands that I've never encountered before.
It is a Frenched Prime Pork Rib, according to the label, and it
consists of 10 exposed rib bones (hence the "Frenched" part) and
corresponding chops (or they would be, if you cut along the rib
bones). It's about 4.5 pounds.

Any suggestions? Low and slow like ribs? Or high-temp like a loin
roast?

Flavoring sugestions? Marinades or rubs?

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"

"Kevin S. Wilson" > wrote in message
...
>I have a cut of meat on my hands that I've never encountered before.
> It is a Frenched Prime Pork Rib, according to the label, and it
> consists of 10 exposed rib bones (hence the "Frenched" part) and
> corresponding chops (or they would be, if you cut along the rib
> bones). It's about 4.5 pounds.
>
> Any suggestions? Low and slow like ribs? Or high-temp like a loin
> roast?
>
> Flavoring sugestions? Marinades or rubs?
>
> --
> Kevin S. Wilson
> Tech Writer at a university somewhere in Idaho
> "Who put these fingerprints on my imagination?"

Hey Kevina,

If you had two of these you could join them together and make a crown roast
of pork. These are a holiday staple in my house. Hope this recipe helps you.

Crown Roast of Pork with Apple Stuffing and Hard Cider Sauce

Recipe By :Rick Rodgers
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 1/2 pound pork Roast -- (12-rib)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
Stuffing
2 tablespoons vegetable oil
2 medium celery ribs -- with leaves, chopped
1/3 cup chopped shallots
2 garlic cloves -- minced
2 pounds ground pork
1 cup stuffing cubes
3 large eggs -- beaten
1/3 cup chopped fresh parsley
2 teaspoons dried sage
1 teaspoon dried rosemary
1/4 teaspoon ground allspice
2 teaspoons salt
3/4 teaspoon black pepper
1 cup dried apples -- packed coarsely chopped
Sauce
1 1/2 cups beef stock
beef broth
1 cup apple cider
2 teaspoons cornstarch
2 tablespoons Calvados

The night before, brush the crown roast inside and out (including the
underside) with the oil. Combine the salt, sugar, sage, rosemary, thyme, and
pepper, and rub all over the roast. Place the roast in a roasting pan, cover
loosely with plastic wrap, and refrigerate overnight. Remove the meat from
the refrigerator 1 hour before roasting.

To make the stuffing, in a large skillet, heat the oil over medium heat. Add
the celery and cook, stirring often, until softened, about 3 minutes. Add
the shallots and garlic and cook, stirring often, until shallots soften,
about 2 minutes. Transfer to a large bowl. Add the ground pork, bread
crumbs, eggs, parsley, sage, rosemary, allspice, salt, and pepper, and mix
well. Mix in the dried apples.

Position a rack in the bottom third of the oven and preheat to 450 degrees
F. Fill the center of the roast with stuffing. Cover the stuffing with
aluminum foil. Cover each bone tip with a small piece of foil.

Roast for 10 minutes. Reduce the oven temperature to 325 degrees F. Cook
until a thermometer inserted in the thickest part of the roast, without
touching a bone, reads 155 degrees F, about 2 hours, 30 minutes. During the
last 15 minutes of cooking time, remove the foil from the stuffing and bone
tips to allow them to brown. using a large spatula to help support the
roast, transfer the roast to a serving platter. Let stand for 15 minutes
before carving.

Meanwhile, pour off any drippings from the pan into a glass measuring cup.
Skim off and discard any clear fat the rises to the surface. Reserve the
dark juices in the cup. Place the roasting pan over two burners on high
heat. Add the beef stock, cider, and reserved juices, and bring to a boil,
scraping up any browned bits on the bottom of the pan. In a small bowl,
dissolve the cornstarch in the applejack. Whisk into the pan and cook until
the sauce is lightly thickened. Season with salt and pepper to taste. Strain
through a wire sieve into a small bowl. Pour the sauce into a warmed
sauceboat.

Using a long, sharp knife, cut the roast into 1-rib servings. Serve with a
spoonful of the stuffing, and pass the sauce on the side.

Description:
"Truly one of the most magnificent of all holiday entrees, a crown
roast of pork is surprisingly simple to prepare."
Source:
"Christmas 101"
Copyright:
"Broadway Books; October, 1999"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 816 Calories; 52g Fat (59.3% calories
from fat); 64g Protein; 17g Carbohydrate; 1g Dietary Fiber; 261mg
Cholesterol; 1171mg Sodium. Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 0
Vegetable; 1/2 Fruit; 5 Fat; 0 Other Carbohydrates.

NOTES : Order your roast well ahead of time from the butcher. Be flexible
about the actual size of the roast - the weight can vary quite a bit from
roast to roast, even with the same number of ribs. Allow about 20 minutes
per pound, roasting until the meat is cooked to 155 degrees F, and you'll be
fine.
The butcher usually grinds the trimmings from the crown roast to supply the
ground pork for the stuffing. If necessary, ask for additional ground pork
to make up the 2 pounds total.
Make the stuffing just before roasting so it is warmed slightly by the
sautéed vegetables. A slightly warm stuffing will cook more quickly and
evenly than a chilled one.
The crown roast will usually come from the butcher on some kind of support
to help transfer the roast to the serving platter. If not, you can use the
flat bottom of a springform or tart pan.


--
Master Chef Richard Campbell
100% Delightfully Evil for Your Protection

On Fri, 04 Jun 2004 18:09:57 GMT, "Master Chef Richard Campbell"
> wrote:

>
>If you had two of these you could join them together and make a crown roast
>of pork.

Yep, that's what it looks like, 1/2 of a crown roast. Thanks for the
recipe.

Alan Z has some good instructions and photos of a crown roast on his
site.

http://www.zenreich.com/ZenWeb/crownpork.htm

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"

"Master Chef Richard Campbell" > wrote:
> "Kevin S. Wilson" > wrote in message
> >I have a cut of meat on my hands that I've never encountered before.
> > It is a Frenched Prime Pork Rib,[]

> Crown Roast of Pork with Apple Stuffing and Hard Cider Sauce
>
Chef, that sounds great. I'm not sure if I can get my NB up ta 450 F., but
one o' these days!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

"Kevin S. Wilson" > wrote in message
...
> I have a cut of meat on my hands that I've never encountered before.
> It is a Frenched Prime Pork Rib, according to the label, and it
> consists of 10 exposed rib bones (hence the "Frenched" part) and
> corresponding chops (or they would be, if you cut along the rib
> bones). It's about 4.5 pounds.
>
> Any suggestions? Low and slow like ribs? Or high-temp like a loin
> roast?
>
> Flavoring sugestions? Marinades or rubs?
>

Kevin,

FWIW, the butchers in London sell these cuts as the norm. aka English rib
roasts. I would personally not throw it in the smoker for 2 reasons.
Firstly, and I am trying to mentally visualise your cut, it may be quite
difficult for you to obtain the desired temp in the centre of the joint
without drying out the outer meat (assuming it is a lean cut). Secondly,
it's a cut designed for oven cooking here in the UK. I hope that you prove
me wrong, and if you do, I'll follow your recommendations and try smoking a
cut or two myself. (this cut is very cheap here)

Good luck and let us know.

Graeme

On Fri, 4 Jun 2004 20:15:06 +0100, "Graeme... in London"
> wrote:

>
>"Kevin S. Wilson" > wrote in message
.. .
>> I have a cut of meat on my hands that I've never encountered before.
>> It is a Frenched Prime Pork Rib, according to the label, and it
>> consists of 10 exposed rib bones (hence the "Frenched" part) and
>> corresponding chops (or they would be, if you cut along the rib
>> bones). It's about 4.5 pounds.
>>
>> Any suggestions? Low and slow like ribs? Or high-temp like a loin
>> roast?
>>
>> Flavoring sugestions? Marinades or rubs?
>>
>
>Kevin,
>
>FWIW, the butchers in London sell these cuts as the norm. aka English rib
>roasts. I would personally not throw it in the smoker for 2 reasons.
>Firstly, and I am trying to mentally visualise your cut, it may be quite
>difficult for you to obtain the desired temp in the centre of the joint
>without drying out the outer meat (assuming it is a lean cut). Secondly,
>it's a cut designed for oven cooking here in the UK. I hope that you prove
>me wrong, and if you do, I'll follow your recommendations and try smoking a
>cut or two myself. (this cut is very cheap here)
>

Thanks for the suggestions. After googling around a bit, I won't be
smoking it. It appears to be the pork version of a standing rib roast
(AKA prime rib), so I'll be searing it, then cooking it in the Kamado
at 350 until it reaches whatever internal temp equals moist and juicy
and just a little pink inside.

Here's a pic of the cut:

<https://www.gourmetranch.com/merchant2/merchant.mv?Screen=PROD&Product_Code=4410&Category _Code=POR-FPR>

Another pic and a recipe:

http://www.cooksrecipes.com/pork/hon...rk_recipe.html

I'm looking forward to cooking this thing for some friends (too much
there for the wife and I). It's locally grown pork with no additives.
Excellent stuff.


--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"

On Fri, 04 Jun 2004 18:09:57 GMT, "Master Chef Richard Campbell"
> wrote:

>"Kevin S. Wilson" > wrote in message
.. .
>>I have a cut of meat on my hands that I've never encountered before.
>> It is a Frenched Prime Pork Rib, according to the label, and it
>> consists of 10 exposed rib bones (hence the "Frenched" part) and
>> corresponding chops (or they would be, if you cut along the rib
>> bones). It's about 4.5 pounds.
>>
>> Any suggestions? Low and slow like ribs? Or high-temp like a loin
>> roast?
>>
>> Flavoring sugestions? Marinades or rubs?
>>
>> --
>> Kevin S. Wilson
>> Tech Writer at a university somewhere in Idaho
>> "Who put these fingerprints on my imagination?"
>
>Kevin

I buy those all the time. There are some decent Crown rack recipes in
Epicurious that you can adapt. I usually cut a 10 ribber in half and
make two cooks out of it. It makes a great meal [1 rib/person];
tender and juicy. I run at 375F on the K [with a baffle] for 20
min/lb or until meat reaches 135F internal. It rests out to 142-3F
when you tent it. Spice with your regular pork mixture. If I was
doing the whole 10 ribs, I'd still cut into 2 fives and join them so
the bones cross like swords at a military wedding.

Harry

On Sat, 05 Jun 2004 22:36:15 GMT, Harry Demidavicius
> wrote:

>I buy those all the time. There are some decent Crown rack recipes in
>Epicurious that you can adapt. I usually cut a 10 ribber in half and
>make two cooks out of it. It makes a great meal [1 rib/person];
>tender and juicy. I run at 375F on the K [with a baffle] for 20
>min/lb or until meat reaches 135F internal. It rests out to 142-3F
>when you tent it. Spice with your regular pork mixture.

Thanks, Harry. I'll save this post and follow your advice.

> If I was
>doing the whole 10 ribs, I'd still cut into 2 fives and join them so
>the bones cross like swords at a military wedding.

Yup. Saw a pic online of one done that way. Looked very appealing.

But one rib per person? Not for this person.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"

On Sat, 05 Jun 2004 16:47:30 -0600, Kevin S. Wilson >
wrote:

>On Sat, 05 Jun 2004 22:36:15 GMT, Harry Demidavicius
> wrote:
>
>>I buy those all the time. There are some decent Crown rack recipes in
>>Epicurious that you can adapt. I usually cut a 10 ribber in half and
>>make two cooks out of it. It makes a great meal [1 rib/person];
>>tender and juicy. I run at 375F on the K [with a baffle] for 20
>>min/lb or until meat reaches 135F internal. It rests out to 142-3F
>>when you tent it. Spice with your regular pork mixture.
>
>Thanks, Harry. I'll save this post and follow your advice.
>
>> If I was
>>doing the whole 10 ribs, I'd still cut into 2 fives and join them so
>>the bones cross like swords at a military wedding.
>
>Yup. Saw a pic online of one done that way. Looked very appealing.
>
>But one rib per person? Not for this person.

When you slice, make each cut right against the rib - this makes the
rib 'off-centre' and provides a generous serving of delicious pork.
Ours weigh out at 6-9 ozs per rib - depending on the size of the
porker. But - if there's just two of you for dinner and that's 2
ribs each and one to fight over later for schnackens.
The two end ribs are the largest. Eat two of those and pretty soon
you'll need a larger belt ;0)

Harry

Wilson" > wrote in message
...
> I have a cut of meat on my hands that I've never encountered before.
> It is a Frenched Prime Pork Rib, according to the label, and it
> consists of 10 exposed rib bones (hence the "Frenched" part) and
> corresponding chops (or they would be, if you cut along the rib
> bones). It's about 4.5 pounds.

1) My man Alton Brown likes to cook roasts at low temps before or after
searing. When you do roasts at higher temps like 350F what happens is the
inside is cooked to your preference (medium, rare, or whatever) but the
outer portions are overcooked. Think about it. Cooking at lower temps allows
the heat to soak in gradually. I believe he advocated roasting pork at 225F
and searing it first, but that's from memory.

2) "Frenched Prime Pork Rib" is a made-up name since "Prime" is a grade of
meat and not a cut, and it's a grade of beef at that. A standing rib roast
and a Prime rib roast are the same thing except one is been voluntarily
graded USDA Prime. What you have is a frenched pork rib roast, a "standing"
one depending on who you ask. I *believe* it's the same thing as a loin
roast but with ribs intact.

3) I'd definitely put somethng under this to catch the dripings, too
valuable to waste. Whip up a gravy with stuff you like and some roux and
stock and maybe a dash of white wine. I can't help myself when it comes to
pork and I always toss in some fresh rosemary.

Kevin I've done a lot of standing rib roasts on the 22" Weber. I
wouldn't do anything much differently with a "Frenched roast" except you
might cover the ribs with foil so they don't burn off during the
cooking. 4.5lb is a relatively small roast, 2-3 ribs. What follows,
however holds true for any size roast up to 7-8 ribs. If you are cooking
the large end of the standing rib, where the roast is thicker, you have
to change the rules a bit.
I use indirect heat, medium intensity,with coals on two sides, at
325-350F with a DRIP pan. The latter is very important for saving its
contents to make Yorkshire pudding. The latter is almost the best part
of the roast beef dinner.
Before you start, season the roast, especially the cut ends with small
amt. of salt, and whatever herbs you like with beef,if any. I usually
use "prov. herbs" leftover from the last trip to France, or thyme.
Lately I've been slathering a small amt. of Worchestershire sauce to the
cut ends and patting that dry. Then you rub bacon fat, or any oil on the
cut ends. Bacon fat is best.
Fire up your grill and cook indirectly fat side up for about an hour,
then test the center of roast with an instant read thermometer. You
should cook to an internal temp. of NO MORE THAN 112-115F for rare.
Prime Rib should be eaten rare. Depending on grill temp., cooking time
is from 1.25 to 2 hours. After the beef goes in and the surface becomes
browned, reduce the temp. a bit to cook more slowly and evenly. At this
point the roast is properly blackened on its surface, with pink meat
throughout underneat, and the surface fat is largely rendered into the
drip pan, which with the drippings will form the basis for your
Yorkshire pudding.
After the roast reaches this temp. place it in a serving dish, and into
a warming oven for 1/2 hour. This will bring the internal temp. to 120F,
perfect for rare beef.
During this half hour you make the Yorkshire pudding.
This is beef at its absolute best; better than any steak, better than my
other favorites, boeuf bourguignonne and daube of beef, though they're
close and in today's market, much less expensive.
I'm getting hungry writing this.
Cheers,
Kent

"Kevin S. Wilson" wrote:
>
> I have a cut of meat on my hands that I've never encountered before.
> It is a Frenched Prime Pork Rib, according to the label, and it
> consists of 10 exposed rib bones (hence the "Frenched" part) and
> corresponding chops (or they would be, if you cut along the rib
> bones). It's about 4.5 pounds.
>
> Any suggestions? Low and slow like ribs? Or high-temp like a loin
> roast?
>
> Flavoring sugestions? Marinades or rubs?
>
> --
> Kevin S. Wilson
> Tech Writer at a university somewhere in Idaho
> "Who put these fingerprints on my imagination?"

On Wed, 16 Jun 2004 23:30:22 GMT, "Kent H." >
wrote:

<snip suggestions for cooking a standing rib beef roast>

Those are excellent suggestions. Thank you. I've made standing rib
beef roast that way a number of times. However, the roast in question
is a pork roast, not beef.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Gosh, Kevin, sorry for the screw-up.
Kent

"Kevin S. Wilson" wrote:
>
> On Wed, 16 Jun 2004 23:30:22 GMT, "Kent H." >
> wrote:
>
> <snip suggestions for cooking a standing rib beef roast>
>
> Those are excellent suggestions. Thank you. I've made standing rib
> beef roast that way a number of times. However, the roast in question
> is a pork roast, not beef.
>
> --
> Kevin S. Wilson
> Tech Writer at a University Somewhere in Idaho
> "Anything, when cooked in large enough batches, will be vile."
> --Dag Right-square-bracket-gren, in alt.religion.kibology