Pork Rib Roast With Apple and Herb Butter Gravy

“This is an easy one to make in a crock pot. The roast braises slowly, along with mushrooms, fennel, onions, and apples in apple cider. When it's fall-off-the-bone done, add some butter for a delicious, sweet and savoury gravy. Try to select a roast with 4 or 5 bones, and a good fat cap.”
4hrs 15mins

Ingredients Nutrition


  1. Rub the roast on all sides with salt and pepper and sear in light olive oil in a skillet on all sides.
  2. While the meat is searing, quarter the onions and mushrooms. Core the fennel, then cut into eigths. Place most of the onions, fennel, and mushrooms in a layer on the bottom of the crock pot, reserving some to spread around the sides of the roast.
  3. Peel and core the apples. Set aside.
  4. After the roast is seared, nestle it into the veggies in the crock pot - fat side up, then spread the rest of the veg around the roast along with the apples.
  5. Deglaze the skillet with apple cider, then add the liquid to the crock pot.
  6. Cover, and cook on high for 3 to 4 hours.
  7. When the roast is fork tender, carefully remove it to a cutting board and tent with foil to rest.
  8. Using a slotted spoon, transfer the veggies to a serving bowl. I like to spread them around a mound of mashed potatoes.
  9. Pour the remaining liquid into a deep skillet over high heat, bring to a boil and reduce by at least a third.
  10. Lower the heat to medium; add the butter in chunks, stirring into the sauce as it melts.Finally, stir in corn starch slurry to thicken the gravy.

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