Prime Rib Pork

Prime Rib, is a special cut of meat, removed from the central loin, including the rib and noix and characterized by having this “little bone”. I was already familiar with beef prime rib, which is generally extracted from Angus cattle, which according to connoisseurs and carnivores has superior quality meat. Then, on a visit to the butcher shop, I saw beautiful pork Prime Ribs asking to be taken to my kitchen! In addition to being much cheaper than beef, they are VERY tasty.

I seasoned it the day before with lemon pepper (black pepper with lemon peel and other spices), lemon juice, soy sauce (shoyu), mustard, coloring and salt.

I added enough oil to cover the bottom of a large pan, “sealed” the meat for 4 minutes on one side and turned it over, at this point I added 1 coarsely chopped onion and left it for 4 minutes to seal on the other side. I removed the meat and set it aside. This process prevents the meat from losing too much liquid and becoming dry when roasted.

I blended the onion sauce that remained in the pan with the mixer. I took it to the freezer to condense the fat, which I removed and threw away. I put the fat-free sauce in the microwave to make it liquid again.

In a refractory greased with a little oil, I placed the prime ribs and covered them with the onion sauce. I put it in the preheated oven at medium temperature for 30 minutes covered with aluminum foil. I removed the paper and left it in the oven for a few more minutes to dry all the water.

I will say “proces” who like a little pig that is spectacular!