Pork Prime Rib Recipe

Prep and rub

Remove the pork rib loin from the refrigerator 1 hour before cooking to come to room temperature. Pat dry with paper towels. In a small bowl combine kosher salt, black pepper, chopped fresh sage, minced garlic, olive oil and brown sugar to form a paste. Rub the paste evenly over the entire surface of the pork, working it into any crevices between bones and meat. Place on a rack in a roasting pan, bone side down (bones act as a natural rack).

Roasting (low and slow)

Preheat oven to 275°F (135°C). Insert a probe thermometer into the thickest part of the meat, avoiding bone. Roast the pork in the preheated oven until internal temperature reaches 135°F (57°C) for medium (about 2 to 2.5 hours for a 4 lb roast; time will vary by size). Check after 90 minutes and baste once with pan juices if available. Remove when 135°F is reached.

Rest and finish

Transfer the pork to a cutting board and tent loosely with foil. Let rest 20–30 minutes; carryover will raise internal temp to ~140–145°F. Meanwhile, increase oven temp to 475°F (245°C). Return the roast to the oven for 8–12 minutes to crisp and brown the exterior (optional but recommended). Remove and rest 10 more minutes before slicing between the ribs into chops or slicing off loin meat. Reserve pan drippings for the au jus.

Cook grits

Bring water and salt to a gentle boil in a medium saucepan. Slowly whisk in stone-ground grits to avoid lumps. Reduce heat to low and simmer, stirring frequently to prevent sticking, until tender — about 20–25 minutes (follow package timing if different). If grits become too thick, stir in a splash of milk or water to loosen.

Finish with dairy and cheese

When grits are creamy and tender, stir in whole milk and unsalted butter. Continue to cook 2–3 minutes until warmed through. Remove from heat and stir in grated sharp cheddar and chopped fresh sage until cheese is melted and incorporated. Adjust seasoning with additional salt and black pepper to taste. Keep warm until serving.

Caramelize

In a large skillet over medium heat, melt butter with olive oil. Add thinly sliced onions and cook, stirring occasionally, until they begin to soften, about 8 minutes. Add the sliced apples and continue to cook until apples and onions are golden and caramelized, about another 8–10 minutes. Sprinkle brown sugar over the mixture and stir to melt and coat. Add apple cider vinegar to deglaze the pan, scraping up any browned bits. Season with salt and black pepper. Reduce heat and keep warm until plating.

Make base

After removing the roast from the pan, pour off excess fat, leaving any browned bits and about 1–2 tablespoons of pan fond. Place the roasting pan over two burners on medium heat (or transfer fond to a skillet). Add the finely chopped shallot and sauté briefly (1–2 minutes) until translucent.

Deglaze and simmer

Pour in apple cider to deglaze the pan, scraping up browned bits. Add the chicken/pork stock, reserved pan drippings, and fresh thyme. Bring to a gentle simmer and reduce by about one-third, 8–12 minutes, to concentrate flavor.

Finish and strain

If you prefer a slightly thicker jus, mix cornstarch with cold water to make a slurry and whisk into the simmering liquid a little at a time until desired thickness is reached. Off the heat, whisk in cold butter to mount the sauce for a glossy finish. Taste and adjust seasoning with salt and pepper. Strain the jus through a fine-mesh sieve into a warmed sauceboat or small saucepan and keep warm.