1 crown pork rib roast (7 pounds, 16 ribs)
1¼ teaspoons salt, divided
1 teaspoon parsley flakes
6 tablespoons flour, divided
1¼ teaspoons thyme leaves, divided
1¼ teaspoon ground black pepper, divided
2 tablespoons corn or canola oil
1 large onion, chopped
12 ounces white mushrooms, coarsely chopped
1 bunch broccoli, cut into ½-inch pieces
6 cups white bread (10 slices) cut into cubes (Pepperidge Farm sandwich loaf is best)
½ cup, plus 2/3 cup chicken broth, divided
Heat oven to 325 degrees.
Rub ¼ teaspoon salt on the inside and outside of the roast.
In a small bowl, mix the parsley, 3 tablespoons flour and 1 teaspoon each thyme and pepper; coat the outside of the roast with the flour mixture. Place roast rib side down in a large roasting pan and roast 2 hours.
For the stuffing: Over med-high heat, sauté chopped onion in oil in a large skillet. Add mushrooms, broccoli, ¾ teaspoon salt and ¼ teaspoon each thyme and pepper; cook until tender crisp. Stir in bread and ½ cup chicken broth and toss until well mixed.
When pork has roasted for 2 hours, remove from oven and turn rib ends up; fill the cavity with stuffing. Put remaining stuffing in a small, covered casserole dish during last 30-35 minutes of roasting the pork.
Insert meat thermometer between 2 ribs (into the thickest part of the meat, not touching the bone) and return the roast to the oven and cook 1 more hour until the roast reaches 170 degrees. If stuffing browns too quickly, cover with foil.
For the gravy: Use roasting pan to make the gravy. Dissolve 3 tablespoons flour into 2/3 cup chicken broth and mix thoroughly into the pan with pork drippings, scraping any remnants off the bottom. Adjust consistency with extra flour or chicken broth. Add pepper to taste.