PORK RIB ROAST WITH ROASTED VEGETABLES

PORK RIB ROAST (8-10 RIBS)

2  LBS. CARROTS

2 LBS. SMALL ONIONS, HALVED

3 SLICES BACON, CHOPPED

8 RIB PORK RIB ROAST

2 OR MORE CLOVES GARLIC, SLICED

FRESH ROSEMARY SPRIGS, SMALL

1/4 C. WATER

1 TBSP. FRESH PARSLEY, CHOPPED

SALT AND FRESH GROUND PEPPER

DIRECTIONS:

PREHEAT OVEN TO 350 DEGREES.

          IN A LARGE ROASTING PAN, COMBINE CARROTS, ONIONS AND BACON.

PARTIALLY TRIM ROAST, IF TO FATTY.

        MAKE SLITS IN FAT OF THE ROAST ABOUT 1 INCH APART AND INSERT GARLIC AND ROSEMARY.

PLACE ROAST, FAT SIDE UP, OVER VEGETABLES.

   ROAST PORK AND VEGETABLES ABOUT 1-1/2 HOURS.

(   MEAT THERMOMETER SHOULD REGISTER 170 DEGREES)

        PLACE ROAST ON A PLATTER AND LET SET ABOUT 15 MINUTES.

POUR OFF FAT FROM PAN.

            ADD WATER AND COOK OVER HIGH HEAT, STIRRING TO GET ALL THE  BROWN PIECES.

TOSS VEGGIES WITH PARSLEY.

SEASON WITH SALT AND PEPPER.