DESCRIPTION

Pork rib roast is an ideal dinner when company’s coming—here’s everything you need to know to make it perfectly so it’s juicy and delicious.

Ingredients

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1 Tbsp. dried herb blend (Italian herb blend, herbes de Provence, or make your own)
1 tsp. salt
1 tsp. pepper
1 8-rib center cut pork loin rib roast, ideally frenched (about 5 lbs.) (see notes)
About 5 ribs celery (optional)

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Instructions

Preheat the oven to 350°F.
Mix together the herbs, salt, and pepper. Rub it all over pork.
Put the pork on a rack in a roasting pan fat side up. If you don’t have a rack use about 5 stalks of celery arranged in the pan.
Roast until the internal temperature is 145-160°F, 20 to 25 minutes per pound and then remove from oven.
(145°F is considered safe for pork according to the USDA. It will be moist and slightly pink in the center. If you prefer your pork fully white and well done, then go with the 160°F temperature.)
Transfer roast to rimmed plate and cover with foil to rest for 30 minutes. Pour drippings out of pan, rinse out pan, and wipe it down.*
Meanwhile, increase the oven temperature to 475°F.
After the 30 minute rest, return roast to oven and roast uncovered until the meat is nicely browned on top, about 8-10 minutes. Remove from oven.
Carve the roast between the rib bones and serve immediately.

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Notes

Notes: A roast that has been frenched is one where the ribs have been trimmed of extra meat. You can do it yourself, but since you probably have to call ahead for a pork loin rib roast anyway, ask your butcher to do it for you. Frenching isn’t imperative, but it makes for a nice presentation.
For even more flavorful meat, brine the pork before you roast it. But if you do, cut the salt in this recipe to a little more than 1/2 teaspoon. See this post for how to brine and why it makes such a difference.

*This step is done so that any drippings in the pan don’t burn when you put the pan back into the oven at a hot temperature. You really want a clean roasting pan for that step. If not using the drippings in the roasting pan, just pour them out, rinse the pan, and wipe it dry. If using the drippings to make gravy, first, pour them out of the roasting pan. Then add 1/4 to 1/2 cup of water or stock to the roasting pan and swish it around. Use a wooden spoon to scrape up any flavorful browned bits. Add this liquid to your drippings. Then rinse out the pan and wipe it dry before adding the roast back to the pan.