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
Scale
- 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)
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.) - Cover the roasting pan with foil and let rest outside of the oven for 30 minutes.
- 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.