How to Tie a Crown Roast

A crown roast of pork is an impressive-looking dish to serve at parties or large family gatherings. A typical crown roast serves 12 to 14 people. When the roast is properly trimmed and tied is resembles a crown, but it is actually a rack of pork or rib roast. The meat is scraped away to reveal the bone tips and give it the classic look. Tying a crown roast may take a little practice, but is not complicated.

Things You'll Need

• Crown roast
• Knife
• Butcher's twine

Instructions

1. Trim the ends of the ribs down using a sharp knife until you get to the main loin muscle. Leave about 1 to 2 inches of rib exposed. Peel off the membrane, leaving only the clean bone.

2. Bend the loin around in a circle and position it end to end. Tie the first rib on each loin together with butcher's twine.

3. Wrap twine around the base of the roast to hold it together and keep its shape. Tie the twine once around near the top and once near the bottom for best results. Tie it off with a bow; then snip the bow off.

References

• Put Pork on Your Fork: Crown Roast
• Put Pork on Your Fork: How to...Prepare a Crown Roast