Food and Drink

Peach Rubbed Prime Rib of Heritage Pork

PEACH RUBBED PRIME RIB OF HERITAGE PORK

Time: 5 Hours

Temperature: 137°F / 58.3°C

Serves: 4-6

Ingredients

For the Prime Rib of Heritage Pork

3-4 pound Duroc Pork rib roast

Salt and pepper

8 cloves garlic, crushed and peeled

4 thyme sprigs

2 rosemary sprigs

sous vide cooking bag

For the Glaze

8 peaches, pitted and diced

1/2 cup sugar

1/2 cup cider vinegar

1 bunch thyme, stemmed and chopped

Preparation

Pre-heat a sous vide water bath to 137°F / 58.3°C. Cover the prime rib roast with salt, pepper, the garlic, and place in a pouch. Add the thyme and rosemary to the sous vide pouch and then seal the roast. Place the prime rib roast in the water bath and cook for 5 hours.  Prepare the prime rib glaze by adding peaches, sugar, vinegar and thyme into a pan. Cook on medium heat until peaches are soft and liquid thickens. Pour in to food processer or blender and puree to a spreadable consistency. Preheat the oven to 400°F Remove the Prime Rib of Heritage Pork from the water bath and remove it from the pouch. Dry it off with a paper towel or dish cloth and place in a roasting pan. Smear the glaze on the sides and top of the sous vide prime rib, reserving one cup for serving. Place the roast back in the oven, about 5 minutes. Allow to rest for 10 minutes. Remove the Prime Rib of Heritage Pork from the oven, slice into chops, top with glaze and serve.

About the Chef:

Meet Chef Forrest Parker, named 2016 South Carolina Chef Ambassador for the Lowcountry, and Chef de Cuisine at The Vendue Inn’s Drawing Room. Few know more about the state of peaches than Chef Parker, celebrated for his work as an “agricultural archeologist,” rediscovering and reintroducing heirloom varieties of fruits and vegetables to state growers.  His unique historical perspective adds a unique sense of time and place to his menus. Drawing from the rich heritage of our culinary past, Parker brings us his recipes for South Carolina’s favorite summer fruit, created in homage to the seeds of the past.

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