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1
In a large enameled cast-iron casserole, heat the oil until almost smoking.
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2
Season the pork with salt and pepper and put it in the hot oil, meaty side down.
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3
Brown the pork over moderate heat on the 3 meaty sides, about 4 minutes per side.
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4
Turn the pork so the rib bones are on the bottom.
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5
Add the shallots, rosemary and 1/2 cup of water.
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6
Cover and cook over low heat, turning the shallots occasionally, until the shallots are tender; start checking after 30 minutes.
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7
Meanwhile, put the potatoes in a medium saucepan and cover with water.
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8
Add a large pinch of salt and bring to a boil.
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9
Boil over moderately high heat until almost tender, about 8 minutes.
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10
Drain.
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11
When the shallots are done, transfer them to a warmed serving bowl.
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12
Add 1/4 cup of water to the casserole and continue to braise the pork for 1 hour longer, or until an instant-read thermometer inserted in the center registers 145.
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13
Transfer the pork to a carving board and cover loosely with foil.
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14
Pour the pan juices into a glass measuring cup and discard the rosemary.
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15
Skim off the fat from the juices and reserve in a bowl.
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16
Add 3 tablespoons of the reserved fat to the casserole and heat.
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17
Add the shallots, season with salt and pepper and cook over moderate heat until lightly browned, about 3 minutes; return to the bowl and cover.
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18
Add 1 more tablespoon of the reserved fat to the casserole.
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19
Add the potatoes, cut side down, and season with salt and pepper.
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20
Add 2 tablespoons of water, cover and cook until the potatoes are tender and browned on the bottom, about 8 minutes.
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21
Using a metal spatula, scrape the potatoes from the casserole and add them to the shallots.
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22
Add 1/4 cup of water to the casserole and boil over high heat, scraping up the browned bits on the bottom.
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23
Add the pan juices and bring to a boil.
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24
Strain into a sauceboat and season with salt and pepper.
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25
Carve the roast and serve with the potatoes and shallots.
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26
Pass the pan juices and condiments at the table.
