Ingredients

1200 g pork rib roast

4 tbs sunflower oil

2 tsp coarse sea salt

2 tsp ground black pepper

Vegetables:

500 g baby carrots, just washed, greens cropped to 1 inch above top of carrot

4 large potatoes, peeled, cut lengthwise into 4 parts

500 g button mushrooms, washed, cut into thick slices

Preparation

  1. Rub the rib roast on all sides with sunflower oil. With a sharp knife make few incisions in the meat and fill them with salt.
  2. Rub the roast on all sides with remaining sea salt and pepper. Place into the small oven pan and roast for about 20 minutes at 220°C, then reduced the temperature to 150°C and continue roasting for 1 h 30 min-2 h.
  3. Remove the meat from the pan, wrap in aluminium foil and let it stand for 15-20 minutes before cutting.
  4. In the same roasting pan bake potatoes and carrots in the remaining meat juices for 30 minutes at 220°C.
  5. Transfer carrots and potatoes then to the frying pan, sprinkle with rosemary and fry on high heat until the potatoes are golden brown.
  6. Add the mushrooms, stir and fry for additional 3-4 minutes.
  7. Before serving, remove bones from the meat and cut into smaller slices. Serve with vegetables and a red cabbage salad seasoned with pumpkin seed oil and wine vinegar.

Easy recommendation: if you want the meat to be juicy inside and have a nice crust on the outside, you must roast it in an oven, for a short time, at a very high temperature (above 200°C). Then, at least for an hour and a half, slow - roast it at a significantly lower temperature (150°C). Roasting length depends on the amount and type of meat. Also, after roasting, the meat must rest for at least 15 minutes before you cut it and serve.