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What type of bread do you use for the stuffing?
Hi Mike, I usually use a rustic French or Italian loaf for stuffings.
Thank you sooo much.
Can we get enough juices to make a gravy with the crown pork rib roast?
I think if you stuff the roast, the stuffing will absorb most of the juices, so no, you wouldn’t have enough for gravy. But then again, it may just depend on your particular roast and how fatty it is. ~Elise
Roast came out perfect – For the rub I pureed the spices with 3 cloves of garlic and 3 tbspn of olive oil. Delicious! I cooked at 450 for 15 minutes then reduced to 350 for about 2 hrs. I also added 6 cups of crumbled cornbread and 1 cup of chicken broth to stuffing and cooked the stuffing separate in a baking dish. I made a small portion of the original stuffing but everyone preferred the cornbread version.
I know it’s kinda late to suggest now, but for the lady with the HUGE crown of roast above, is/was there a way to remove some of the ribs and freeze them for use later?
And yeah, my hubby said hmmm, can you cook one of those next year?
Well, they do get all cooked together. You can freeze the ones you don’t eat for later if you want. We just sent home several chops with one of my brothers, and we also ate pork chops for the rest of the week! ~Elise
Joe — I’ve done a roast that was slightly bigger (14 3/4 pounds) and my notes say 4 1/2 hours at 325. My oven is a bit slow though.
Oh, and? Two rib chops per person? Like you, when we made this, each chop looked like it came from a brontosaurus. We were eating leftover pork for weeks. Not that we were complaining.
This recipe looks great and I’ll be trying it tomorrow – only problem is the butcher (we bought from (Stew Leonard’s here n CT) made a 20 rib (approx. 14lbs.) crown roast – it’s more of an oval then a circle – I’m very upset as it’s way to much meat for our party of 15 people and when we ordered it that’s what they told us we needed. My problem is now I can’t return it and it’s too late to get something else.
Could someone suggest cooking times and temps for this beast? I’ve read elsewhere that folks say 20 minutes per pound – that means I’ve got 4 1/2 hours of roasting tomorrow. Can anyone confirm/deny/suggest something different? We’ll be doing the stuffing separately – I can’t afford to have raw meat for dinner just in case. Thanks for anyone’s advice! and Happy Holidays!
Oh my, that’s almost a pound each! I would call back the butcher and ask for a suggested cooking time. Usually you do around 15 min per pound for a beef roast, but that’s all one big piece of meat. The way that the crown pork roast is set up, it’s more like a giant donut in shape, so I don’t think it would take as long, as the heat is hitting the roast from all sides. ~Elise
In the 70’s, my mother made the occasional crown roast with…how shall I say…”non-traditional” meats. So did others apparently, and here’s the proof:
Single mother on a budget, feeding three boys, trying to jazz things up. Bless her heart.
She opted for the pork and bean stuffing however. Much classier than cole slaw.
LOL! That’s hilarious. I bet it was good though, eh? ~Elise
Mmm…. that looks delicious! It seems to me that pork doesn’t get enough love nowadays, so it’s wonderful to see it so majestically on center stage!
The bundt pan idea was from Alton Brown, I believe, for a lamb roast. I think the only purpose was to make it easier to tie the “crown” together if you were starting out with 2 flat racks. If your butcher’s already tied it together for you, I doubt the bundt pan does anything special.
Ah, then that makes sense. A crown lamb roast would better fit in a bundt pan too. ~Elise
I would think that the bundt pan would greatly assist in cooking the Crown Roast of Pork. Given that the tube of the bundt pan will be heating up to be close to the temperature of the oven can shorten slightly the cooking time.
We have a tradition of having a crown roast on New Year’s Day. The stuffing I make is a traditional potato dressing that I discovered when living in Pennsylvania. I do put some in the roast but since there usually isn’t room for much the rest is just heated in the oven. I can’t believe one person is expected to eat 2 ribs. The roasts we’ve had are always delicious but very filling and one rib is more than enough. I usually serve it with whatever vegetable we’re in the mood for and cranberries leftover from Christmas.
I know, isn’t that guideline weird? My butcher said the same thing, usually the plan is 2 ribs per person, but he was fine with one. Could it be that we are breeding hogs with bigger ribs these days? ~Elise
It’s harder to tie and form the crown with less ribs. ;)
What do you (are you) serving with your pork roast? salad? veg? dessert? Looks delicious and fairly easy. Patti
Baked apple slices and red cabbage. ~Elise
Just out of curiosity… how much did the roast cost? Just a general idea…
That one? I think it was about a hundred dollars. ~Elise
I saw a suggestion in another venue to roast the meat in a bundt cake pan to help hold the shape. I haven’t tried it yet (don’t own a bundt pan), but it seems reasonable. Naturally, that would prevent stuffing the crown roast until after it finishes (prepare the dressing separately (bread stuffing, pilaf, cous-cous) and then fill the roast after it’s been left to rest a little while).
Hi David, so you would place the roast in the bundt pan? Frankly I do not see the benefit to this. The roast holds its shape just fine on its own, given how the butcher ties it. ~Elise
As another viewer, I agree. There is no need for a bundt pan once the butcher has tied the roast.
One of the easiest elegant most appearing presentations you can do. Almost a can’t miss. Yes, make extra stuffing as you do on Thanksgiving. For an Islands meal, add pineapple instead.