We get asked a lot to demystify the impressive looking dishes that you see at restaurants. Crown roasts have been intimidating cooks all over the world for a long time! They are real showstoppers when you see them, so naturally most people feel that cooking a crown roast is beyond them. Here’s a little secret: A crown roast of pork is just lots of pork rib chops that are tied up by a butcher.
The butcher should also give you those cute paper ‘hats’ that go over the exposed rib bones. In other words, the butcher does most of the work! Get down to your local butcher, and then wow your friends and family with our recipe!
Crown Roast of Pork Made Simple
Preparation time: 1 hour Cooking time: 2 to 2 1/2 hours (plus 1/2 hour standing time)
Total time: 3 1/2 to 4 hours
1 crown roast of pork, Frenched and prepped by a butcher
(about 8 to 9 pounds or, depending on how meaty the ribs are, about 14 to 22 ribs)
1 1/2 tablespoons of fresh thyme
1 1/2 tablespoons of fresh sage for roasting 2 teaspoons of salt
1/4 teaspoon of freshly ground black pepper
1 cup of water 2 tablespoons of butter
4 cups of stale bread (at least a day old)
1/2 pound of Italian sausage meat
1/2 cup of onion
1/2 cup of celery 2 cups of tart Granny Smith apples
1/4 cup of fresh parsley
How to make your Crown Roast of Pork:
1) Snip the thyme and sage, using a pair of kitchen shears, directly into a bowl and combine.
2) In another bowl, stir together the salt, pepper, and 2 tablespoons of the snipped thyme and sage. Rub this mixture onto all the side of the pork ribs. Wrap the roast in foil and allow it to sit for an hour at room temperature.
3) Cube the stale bread into 3/4 inch cubes. Melt 2 tablespoons of butter in a large sauté pan over a medium heat, and then add the cubed bread. Stir well so the cubed bread pieces are coated in melted butter. Allow them to toast so they are slightly browned on all sides. Take off heat and set aside.
4) Heat a large 4 to 6 quart pan on medium high heat. Break up the Italian sausage into small (inch sized) chunks, and then add to the pan. Make sure you don’t overcrowd the bottom of the pan.
5) Allow the sausage chunks to brown on one side (do not stir). Now flip the sausage chunks over and allows the other side to brown. Once done, pick out the sausage chunks, place on a dish and set aside.
6) Mince the onion using the coarse grate of a grater. Then, use a sharp knife and cutting board to chop the celery and apples. Use kitchen shears to easily snip the parsley. Now, preheat your oven to 350°F.
7) You should still have some butter left in your large pan but, if not, add some more butter. Heat the butter on a medium to high heat. Now, add the onions and celery. Cook for 3 to 5 minutes until the onions are translucent.
8) Add the chopped apples and cook another 3 to 4 minutes. Then, add the sausage chunks and cubed bread you set aside earlier into the pan.
9) Add the snipped parsley, the remaining 1 tablespoon of snipped thyme and sage, and mix together gently. Add salt and pepper to taste, and then remove from heat. Your stuffing is ready.
10) Place the crown roast into a shallow roasting pan and then loosely fill the center of the crown with your stuffing. Make sure you do not pack the stuffing in. Use strips of aluminum foil to cover the tips of the ribs. This will stop the bones burning and getting scorched. Add one cup of water to the roasting pan.
11) If you have leftover stuffing, butter a separate oven proof pan and add stuffing. Add 1/2 cup of water and cover with aluminum foil. Set aside.
12) Roast the crown of pork on the middle rack of oven for about 2 to 2 1/2 hours in total. Use a kitchen timer so you don't forget and leave in the oven for too long!
13) Be aware, cooking times can vary depending on the number of ribs, size of roast etc. So, insert a meat thermometer deep into the center of the pork and make sure it registers to 150°F (do not touch the bones).
14) Transfer the roast to a platter and let it stand for 30 minutes. If you had some leftover stuffing, place this into the oven for 20 to 30 minutes. Uncover the foil and then bake for another 10 minutes until the stuffing is golden in color.
15) Add the paper ‘hats’ to the rib bones. To carve the pork, use a fork to steady the roast, and then use a large sharp knife to cut down through each of the ribs and detach the pork chops. Prepare to wow your loved ones!