Herbed Pork Rib Roast is really easier to prepare than you might think. Ask your butcher to “chine” the roast if you are not comfortable with cutting the ribs away from the meat yourself. If you happen to have any leftovers, thin slices are delicious in Angelic Sweet Potato Biscuits.

1 1/2 Tbsp butter, softened
1 1/4 tsp kosher salt
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp dried oregano
3 pounds center-cut pork rib roast
3 cups fat-free, less-sodium chicken broth, divided
2 Tbsp all-purpose flour

1. Preheat oven to 400°.
2. Combine the first 5 ingredients in a small bowl.

3. With a sharp knife, carefully cut between the ribs and the meat of the roast. Separate the ribs from the meat.

4. Rub the herb mixture all over the meat and under the bones. Tie the bones back onto the roast with butcher’s twine.

5. Insert a probe type thermometer into the center of the roast. Place the roast on the rack of a shallow roasting pan. Pour 2 cups broth into pan. Bake the roast for 30 minutes. Reduce the oven temperature to 350°. Bake an additional 40 minutes or until a thermometer registers 145°. Remove the roast and the rack from the pan. Let the roast stand, covered, at least 10 minutes before carving.

6. Pour the drippings into a glass measuring cup and let stand 10 minutes for the fat to rise to the top. Skim and discard the fat and return the juices to the pan. Combine the remaining 1 cup broth and flour, stirring with a whisk. Add the flour mixture to pan. Bring to a boil over medium-high heat, stirring constantly with a whisk. Boil 1 minute or until thickened, stirring constantly. Remove from the heat. Stir in the remaining 1/4 teaspoon black pepper.

Servings: 6