Pork Standing Rib Roast with Wild Rice Stuffing

Pork Standing Rib Roast
Pork Standing Rib Roast
Cow Camp Seasonings
Extra Virgin Olive Oil
Rice Stuffing
Dutch oven (Large enough to hold roast)

Prepare roast by liberally basting with extra virgin olive oil. Baste both inside and outside surfaces. Sprinkle or rub with Cow Camp Pork Seasoning. Cover bottom of pot with 1 inch of water. The water will help maintain a good moisture level while roast is cooking.

Place the prepared roast into the Dutch oven. If the roast sticks above the edge of the pot, cover the top of the roast with foil, before putting the lid on.

Cook the roast for about 4 hours @ 350 F. The internal temperature of the roast should be 150 F when you take it off the heat.

When the roast is about half done, remove from heat, fill the center of the roast with rice stuffing. Return the roast to heat. Finish cooking.

When the roast is done let it rest for about 20 minutes before serving.

Cow Camp Seasonings available at 1-866-288-8611.

Wild Rice Stuffing
¼ cup wild rice
1 ¾ cups water
¼ cup brown rice
1 tsp. instant chicken bouillon granules
¼ tsp. ground sage
2 cups fresh mushrooms
½ cup sliced celery
¼ cup sliced almonds
¼ cup pinenuts
2 Tbls. Butter

In saucepan or rice streamer combine wild rice, brown rice, 1 ¾ cups water, bouillon granules, and sage. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

Sauté mushrooms and celery in butter, over medium-low heat, until tender, about 25 minutes, stirring frequently. Combine with rice, add nuts. Stuff meat or place in casserole in 375 F oven for about 30 minutes.

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