Pork rib roast with tomatoes, garlic, onions, and carrots (carre de porc aux tomates, ail, oignons, et aux carottes) from The Complete Robuchon: French Home Cooking for the Way We Live Now with Over 800 Recipes by Joël Robuchon

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Notes about this recipe

  • PeterC on January 20, 2018

    Delicious. I used a 3 rib roast of pork and left the bones on which retained moisture I feel. My new oven has a built in thermometer/probe and the meat core temperature was set to around 65c. Ensure the vegetable base has a bit of a precook first as the meat doesn't take long to cook.

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