Step 1: Place pork on a work surface, rib side down. Holding your knife at a 45° angle, slice along ribs, approximately 2 inches down, cutting to within a 1⁄2 inch of bottom.
Rotate your knife more parallel to your work surface. Continue to slice and unroll pork, maintaining a 1⁄2-inch thickness, cutting to but not through the opposite side.
Unfold pork; season with salt and pepper. Spoon stuffing into center of pork, leaving a 1⁄2-inch border at both ends.
Gently fold pork back toward ribs. Using kitchen twine, tie in between each rib to secure pork. Season with salt and pepper. Bake as directed.
- 1 pork rib roast with 8 ribs (about 5 pounds), frenched and backbone removed
- 1 quart whole buttermilk
- 4 cloves garlic, smashed
- 20 sprigs fresh thyme
- 1 cup sourdough bread crumbs
- 1⁄2 cup fresh parsley
- 1⁄4 cup fresh thyme leaves
- 3 cloves garlic
- 1 tablespoon fresh rosemary
- 1⁄4 cup peeled grated apple
- 3 tablespoons unsalted butter, melted
- 1 tablespoon plus 1 teaspoon whole-grain mustard
- 1⁄4 teaspoon kosher salt, plus additional to taste
- Pinch of ground black pepper, plus additional to taste
- White Wine Pan Sauce (recipe follows)
- Garnish: fresh thyme sprigs, fresh parsley
- For roast: Place pork, buttermilk, garlic, and thyme in a large nonreactive container. Refrigerate overnight.
- Preheat oven to 450°. Remove pork from marinade, and pat dry. Discard marinade. Place a wire rack in a large roasting pan. Set aside.
- For stuffing: In the work bowl of a food processor, pulse together bread crumbs, parsley, thyme, garlic, and rosemary until combined. Transfer bread mixture to a medium bowl. Add apple, melted butter, mustard, salt, and pepper, stirring to combine. Set aside.
- Butterfly pork, fill with stuffing, and truss (see right). Place pork in prepared pan.
- Bake until golden brown, approximately 35 minutes. Reduce oven temperature to 350°; continue baking until a meat thermometer reads 130°, approximately 50 minutes more. Cover loosely with aluminum foil to prevent excess browning, if necessary.
- Remove pork from pan, and cover loosely with foil. (Set pan with drippings aside for White Wine Pan Sauce.) Let stand at least 20 minutes before slicing. Cut pork into chops, and serve with White Wine Pan Sauce. Garnish with thyme and parsley, if desired.
- Kitchen Tip: Ask your butcher to french your rib roast and remove the backbone for you.
- 1 tablespoon pan drippings (from Herb-Stuffed Pork Rib Roast)
- 1 cup dry white wine
- 4 sprigs fresh thyme
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon kosher salt
- 1⁄8 teaspoon ground black pepper
- Remove all but 1 tablespoon drippings from roasting pan. Place roasting pan on stove over medium-high heat. Add wine and thyme to pan, and use a wooden spoon to scrape browned bits from bottom of pan. Cook, stirring occasionally, until wine is reduced by half, 5 to 6 minutes. Stir in broth and mustard; cook 5 minutes more. Stir in salt and pepper.