Standing Pork Rib Roast with Bacon Mashed Potatoes, Apples and Sauerkraut
for the roast:
1 standing pork roast (16 ribs)
kosher salt and pepper
Preheat oven to 250°F and adjust oven rack to center position. Season pork roast liberally with salt and pepper and place on a wire rack set in a rimmed baking sheet. Transfer to oven and roast until internal temperature reaches 140°F, about 2 hours. Remove from oven and tent with foil for at least 15 minutes and up to 45 minutes. Meanwhile, increase oven temperature to 500°F. Return roast to oven and cook until crisp and browned on the exterior, about 10 minutes. Remove from oven, tent with foil, allow to rest for 15 minutes, then carve by slicing in between each rib and serve.
for the potatoes:
4 pounds Yukon gold potatoes, peeled and quartered
1/2 cup (1 stick) unsalted butter, room temperature
1 small onion, finely chopped (about 1 cup)
1 stalk celery, finely chopped
6 slices bacon, fried until crisp, drained and diced
1 cup milk (more or less as needed)
Salt and pepper to taste
2 tablespoons chopped fresh parsley
Cook potatoes in lightly salted boiling water until tender, about 20 minutes. Drain; return to pot and keep hot. Meanwhile, heat 2 tablespoons of the butter in a skillet. Add the onions and celery and sauté until softened, about 5 minutes. Add the remaining butter to the potatoes and mash until the lumps are gone. Stir in the onions and celery. Add milk gradually, whipping well until desired consistency. Add bacon pieces and parsley; stir well. Taste for seasoning; add salt and pepper as needed. Serve immediately or keep warm, partially covered, over very low heat for up to 30 minutes, adding additional warm milk if needed before serving.
for the apples and sauerkraut:
1 large onion, thinly sliced
2 tablespoons unsalted butter
4 pounds sauerkraut, rinsed and drained
2 Gala, Fuji, or Red Delicious apples, thinly sliced
1 cup dry white wine
1 to 2 tablespoons packed dark brown sugar
Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes. Stir in sauerkraut, apples, and wine and bring to a simmer. Cover pot and reduce heat, then simmer, stirring occasionally, until sauerkraut is very tender, about 2 hours. Stir in 1 tablespoon brown sugar and 1/2 teaspoon each of salt and pepper. Add more brown sugar, salt, and pepper to taste.