Whole Mustard Pork Rib Roast
16 shallots, unpeeled
3 tablespoons olive oil
kosher salt and black pepper
1 6-pound bone-in center cut pork rib roast, at room temperature
½ cup whole-grain mustard
2 tablespoons Dijon mustard
2 Tablespoons Brown Sugar
2 tablespoons chopped fresh rosemary
2 cups dry white wine
½ cup sour cream
2 tablespoons chopped fresh Parsley
- Heat oven to 400°F. In a large flameproof roasting pan, toss the shallots with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Push toward the edges of the pan.
- Place the pork in the center of the roasting pan and season with salt and pepper liberally. Rub with mustards, sugar, rosemary, and place in the oven. Roast the pork until juices run clear, about 1 hour.
- Transfer the shallots to a platter. Cover with foil and let rest for at least 15 minutes before slicing.
- Place the empty roasting pan across 2 burners over medium-high heat. Add the wine and simmer, 5 to 6 minutes. Whisk in the sour cream and parsley. Serve with the pork and shallots.