Monday, March 5

pork ribeye roast with roasted fennel and butternut mash

man, sometimes i want big, juicy prime rib and buttered mashed potatoes...okay, maybe a lot of times. prime rib isn't prime for the pocket book and mashed potatoes is never on our menu (chock full of nuttin'). i made substitutions that make a fine competitor.

pork ribeye roast is super tender and juicy, plus it's super cheap. butternut squash is delicious, sweet, and much better for you than plain ole white potatoes. throw in roasted fennel and you've got a dish that  people pay lot's of money for at a fancy schmancy bistro in austin, tx.

2 lb pork ribeye roast
1 large butternut squash
2 fennel bulbs
2 tbsp finely chopped rosemary
2 tbsp finely chopped thyme
2 tbsp olive oil
1 tsp salt
1 tsp fresh ground pepper
4 cloves of garlic (minced)
splash of cream

preheat the oven to 450 degrees Fahrenheit.

in a small bowl, mix the rosemary, thyme, olive oil, salt, pepper, and garlic. place pork ribeye on a roasting rack that's sitting in a roasting pan. rub herb mixture all over pork. let sit.

rinse the fennel. cut the green stalks off and discard or save for another recipe. half and quarter white fennel bulbs into wedges. toss with a drizzle of olive oil and a pinch of salt, and place under the ribeye roast (or around it if you're not using a roasting rack).

put a pot with a steam basket to boil. peel butternut squash with a vegetable peeler. peel enough rind off so the orange flesh is exposed. cut in half and remove seeds. cut squash into 1 inch cubes. steam for about 20 minutes or until tender.

while squash is steaming place pork ribeye roast on the middle rack in the oven. roast at 450 degrees Fahrenheit for 30 minutes. then, reduce the oven temp to 400 degrees and roast for an additional 30 minutes. remove from oven when it reaches 145 degrees Fahrenheit (or up to 155 degrees for well done). let it rest a good 15-20 minutes. resist the urge to cut right in after taking it out of the oven. all of the juices will run out, and you'll have a dry piece of meat.

put steamed butternut squash into a sauce pan and warm over low heat. mash with a potato masher or fork. add a splash of cream and a pinch of salt. for a little yummy warmth, i add a tiny sprinkle of nutmeg. if you don't cook with nutmeg, be careful with it...a little goes a long way!

once pork ribeye roast has rested, carve into 1/4" slices (or thinner or thicker).

serve with the butternut mash and a couple fennel wedges.

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  1. I think you've convinced me to try fennel for the 1st time! Trying to get out of my comfort zone so taking baby steps but at least I'm taking them!! Thanks a lot ~ looks delish!

  2. Tried it & loved it!! The pork was so moist and flavorful ~ have it saved in my favorites!!!!! Thank you!!!

    1. hi julie, thanks for the comments...they mean so much to me! oh, i'm so happy you loved it! i have to say this is one of my favorites, too! you'd be surprised what roasting can do to veggies you think you'd never want to eat. i love roasting cauliflower, brussel sprouts, parsnips, and beets.

  3. what is the roasting time on a 5.17 pound roast?

    1. the general rule is 20 minutes per pound at 325 for a pork roast. i think the best way is to buy a meat thermometer with a digital read that sits outside the oven. that way you know when the roast hits 140 degrees, then you can take it out to rest and it'll rise to 145 degrees (in about 10 minutes).

      here's a great resource for pork!

    2. Your spices and the fennel made the tastiest pork ribeye I've ever had. Fantastic! BUT your recommended cooking time is WAY off.

      As you yourself note above in the email "the general rule is 20 minutes per pound at 325 for a pork roast." So if recpe is for a 2-lb roast, do not cook on 450 for 30 minutes and then 400 for another 60 minutes. Emeril recommends this for a 6-8 lb roast.

      I suggest 20 minutes on 450 and no more than 30 minutes at 375-400. I tried your recipe last night on a 2.25 lb roast and quickly pulled it out after 30 minutes at 450, and 30 minutes at 400. Gave it the touch test. It was very tasty but already starting to dry out. Saved it just in time.

      But loved the taste. The fennel made a real difference!

    3. Oh, Pamela! Thanks for letting me know. The 1 hour at 400 degrees wash an error on my part. I know this recipe by heart, so I never bothered to proof read the cook type. I do 30 minutes at 450, then 30 minutes at 400! We do everything on the well-done side since our kiddo eats what we eat.

      In any case, I'm so happy you liked the flavor! :-D

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