-
1
The night before cooking, combine all marinade ingredients except the crown roast in a medium bowl.
-
2
Rub the marinade all over the roast, including in between the pork chops.
-
3
Place the roast on a baking sheet or in a large dish, cover with plastic wrap, and refrigerate overnight.
-
4
Let the pork sit at room temperature for 30 minutes before cooking.
-
5
Meanwhile, heat the oven to 450 degrees F, arrange a rack in the lower third, and place a large roasting pan on the rack.
-
6
Fill the center of the crown roast with a cushion of foil to keep the ribs from collapsing in.
-
7
Cover the exposed tips of the ribs with foil so they dont burn while roasting.
-
8
When the oven is ready, remove the roasting pan and pour in 1/4 cup of the olive oil, spreading it around with a heatproof rubber spatula.
-
9
Place the crown roast in the roasting pan and cook for 20 minutes.
-
10
Pour the wine around the roast and add the bay leaf and rosemary sprig.
-
11
Reduce the temperature to 325 degrees F and continue roasting, basting with the pan juices and rotating the pan 180 degrees every 30 minutes, until the internal temperature reaches 145 degrees F in the thickest part of the roast (test in multiple places and be sure to avoid touching bones with the thermometer), about 1 1/2 to 1 3/4 hours.
-
12
50 minutes into the cooking time, toss the shallots with the remaining 1/4 cup olive oil and season with salt and pepper.
-
13
Add the shallots to the roasting pan and stir to coat with the cooking juices.
-
14
Transfer the crown roast to a cutting board or hot platter, tent with foil, and let rest for 30 minutes.
-
15
Remove and discard all of the foil.
-
16
(If you choose, put paper frills on the rib bones.)
-
17
Using a slotted spoon, place the shallots in a small bowl or on the platter around the roast.
-
18
Using a spoon, skim off the fat from the pan juices in the roasting pan and discard.
-
19
Place the pan over two burners over medium-high heat and bring the pan juices to a boil.
-
20
Add the sherry, scraping the bottom of the pan with a wooden spoon to release any browned bits, and continue boiling until reduced by half.
-
21
Strain the sauce through a fine-mesh strainer set over a medium heatproof bowl; set aside.
-
22
Melt the butter in a medium saucepan over medium heat.
-
23
Add the flour and cook, whisking constantly, until it turns a peanut butter color, about 5 minutes.
-
24
Slowly pour in the strained sauce, whisking constantly until smooth.
-
25
Whisk in the chicken broth and bring to a boil.
-
26
Reduce the heat to medium low and simmer, stirring often, until thickened slightly, about 2 minutes.
-
27
Taste and season as needed with salt and pepper.
-
28
If you choose, fill the center of the crown roast with the stuffing.
-
29
To serve, remove the twine from the pork, cut it into chops, and serve with the shallots, stuffing, and sauce.
