- Silver Floss Sauerkraut
- 3 tablespoons extra virgin olive oil
- 1 T garlic, minced
- 1-1/2 t kosher salt
- 3/4 t black pepper
- 1-1/2 t sage
- 1-1/2 t rosemary, chopped
- 2 t thyme
Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, and thyme in a small bowl. Coat the roast completely with the prepared rub. This can be done up to 24 hours ahead.
Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.
Preheat the oven to 475 degrees.
Put the roast, fat side up, onto a rack in a shallow roasting pan. Place the roast in the center of the oven and cook for 30 minutes. Remove the roast from the oven and allow to rest for 30 minutes. Meanwhile, reduce the oven temperature to 325 degrees. During this time the internal temperature of the roast will rise up to 30 degrees as residual heat in the bone is conducted to the adjacent meat, allowing it to continue cooking from the inside out.
Return the roast to the oven to finish cooking. This will take another 60 minutes, or until the internal temperature reaches 145 degrees.
Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving. This roast can be a bear to carve. (Save the bones et alle for Pork Fried Rice).
Sauerkraut
Empty contents into a Corning Ware dish. Sprinkle with Caraway seeds. Add 1/4+" of water. Mix. Cover. Put in oven with roast during the final 60 minutes.
I like mashed potatoes and baked beans with this dinner.
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