Chorizo-Stuffed Standing Rib Roast

• Meat

  • 1 4lb. standing rib roast
  • 1 lb Chorizo sausage

• Produce

  • 1/2 cup Cilantro
  • 8 cloves Garlic
  • 2 Mushrooms, large
  • 1/2 tsp Oregano
  • 2 Scallions

• Condiments

  • 1/4 cup Sofrito sauce, homemade or store-bought

• Baking & Spices

  • 1 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin

Found on thecrumbycupcake.com

Description

Ingredients

• 1 4lb. standing rib roast
• 1 lb. chorizo sausage
• ½ cup cilantro, chopped
• ¼ cup sofrito sauce (homemade or store-bought)
• 2 scallions, chopped
• 2 large mushrooms, chopped
• 8 cloves garlic, minced
• 2 Tablespoons olive oil
• 1 teaspoon paprika
• 1½ teaspoons cumin
• ½ teaspoon oregano

Directions

• Remove roast from refrigerator 1 hour before stuffing and allow to sit at room temperature.
• Combine remaining ingredients in a large bowl and mix together until well combined. Place in fridge until ready to stuff roast.
• Preheat oven to 350 degrees F. Line the bottom of a roasting pan with foil for easier cleanup.
• Place roast, ribs-side down, on a cutting board. Remove ribs from underneath roast and set aside.
• Using a sharp knife, pull the flap (fat cap) and cut along the fat line. Do not remove completely. Lay flap to the side.
• Make a horizontal incision into the loin, cutting about ¾ of the way through. Press the stuffing into the flap in an even layer. Fold the top of the cut loin over and repeat, stuffing an even layer. Close the loin and press another layer of stuffing on the bottom of the roast. Replace the ribs and flip the roast rib-side down again.
• Tie at 1” intervals with kitchen twine. Season outside of roast with salt and pepper to taste.
• Roast at 350 for 1½ to 2 hours until internal temperature reaches 135 degrees F (for medium rare,) or longer for desired doneness. Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing. Cut away the butchers twine and carve the roast into individual servings.