Elegant and rich for a special dinner. Serve with roasted potatoes, buttered green beans, salad and dinner rolls.
- pork rib rack (8-ribs, center cut, chine bone off)
- 2 tablespoons fresh sage (chopped)
- 2 tablespoons fresh thyme (chopped)
- 4 tablespoons fresh rosemary (chopped)
- 1 cup dry red wine
- 1/3 cup heavy cream
- 2 shallots (finely diced)
- 6 tablespoons unsalted butter (3/4 stick, cut into 10-12 pieces)
- Preheat oven to 375 degrees F.
- Trim rib bones of roast of all extra meat (this is called "frenching"; you can do it yourself or ask the butcher to do it for you). Season roast on all sides with salt, pepper, sage, thyme, and rosemary. Place roast, fat side up, in shallow roasting pan. Roast for 1 1/2-2 hours (20 minutes per pound), or until internal temperature reaches 145 degrees F.
- Meanwhile, in a medium saucepan over medium-high heat, combine wine, cream, and shallots and bring to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Season with salt and pepper. Cover to keep warm and set aside.
- Remove roast from oven and let rest 10 minutes. Cut between rib bones. Serve sauce at the table.