Bone-in Pork Rib Roast Recipe

Herb Crusted Pork Rib Roast is a show stopping holiday main course or a wonderful weeknight meal with mustard and herb buttery breadcrumb crust.

A beautiful herb crusted roast of meat likePrime Rib makes a perfectMain Course for special occasions. From Christmas to Easter, simple Pork Rib Roast (or if you want boneless, try our Ultimate Pork Loin Roast) makes a delicious holiday dinner.

Herb Crusted Pork Rib Roast sliced in roasting pan

HERB CRUSTED PORK RIB ROAST

The prime rib of pork, this Herb Crusted Pork Rib Roast is the most delicious pork recipe for a holiday dinner. It's an easy oven roasted rack of pork rubbed with a homemade marinade of olive oil, garlic cloves, breadcrumbs and herbs. The simple marinade ingredients subtly enhance the juicy, tender, browned pork.

If this is your first time making a Pork Rib Roast, no need to be intimidated! This rack of pork chops looks fancy but it's actually very easy! Your Herb Crusted Pork Rib Roast will be ready for the oven in minutes and roasts low and slow for most of the time.

To make a perfect Pork Rib Roast, you want to roast it at high heat for the first 15 minutes and then lower the heat for the rest of cook time. Cook your Herb Crusted Pork Rib Roast uncovered so it the crust gets browned and slightly crispy. Finally, you want to cook the rack of pork fat side up so the juices run down and form a natural marinade.

Preparing a Rib Roast:

Pork Rib Roast is a specialty center-cut of pork that you will need to call your butcher ahead of time to set aside for you. Ask the butcher to french the Pork Rib Roast and remove the chine bone. My chine bone (the small bone that is horizontal in the photo) is pictured, but only because I remove it myself and rest the roast on top of it for stability and pretty photos. You can do this or you can rest the roast on foil or on it's side.

Frenching the roast means to cut off the extra meat on the rib bone for a nicer presentation.

This beautiful and delicious Herb Crusted Pork Rib Roast goes great with all your favorite holiday side dishes. Serve Pork Rib Roast with Mashed Potatoes, Green Beans, or Baked Mac and Cheese for Easter, Christmas, or a special weeknight dinner. This Pork Rib Roast is naturally juicy and flavorful so it doesn't need a sauce or gravy!

EASY HOLIDAY SIDE DISH RECIPES:

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VARIATIONS ON HERB CRUSTED PORK RIB ROAST

- Herbs: Instead of fresh herbs, you can use dried herb blends. Fresh herbs to dried herbs is about a 3:1 ratio, so use a ⅓ of the amount called for in this pork recipe.
- Brown Sugar Marinade: Make a spicy sweet marinade with brown sugar, cayenne pepper, minced garlic cloves, melted butter. Mix to combine and rub all over the top of the pork roast.
- Maple BBQ Sauce: You can glaze the pork roast with your favorite BBQ sauce mixed with maple syrup or honey. Baste the roast every 30 minutes once you reduce the heat.
- Mustard: Coat the top of the rack of pork with about ¼ cup of dijon mustard, spicy brown mustard, or stone ground mustard.
- Veggies: Give the pork roast a subtle flavor by placing diced carrots, onion, and celery below the rack in your roasting pan.
- Beef Rib Roast: Simply replace the Pork Rib Roast with a Beef Rib Roast in this recipe. Cook until it reaches 145 degrees internal temperature, about 2-3 hours.
- Spices: Add dried spices like paprika, cumin, or coriander to the herb and garlic rub. You can use spice blends like steak seasoning or other pork rubs.

Herb Crusted Pork Rib Roast herb rub

MORE HOLIDAY MAIN DISH RECIPES

HOW TO STORE HERB CRUSTED PORK RIB ROAST

Serve: Herb Crusted Pork Rib Roast can be at room temperature for up to 2 hours before it needs to be stored.
Store: For easier leftovers, slice your Pork Rib Roast into pork chops before refrigerating in an airtight container up to 3 days.
Freeze: Freeze a completely cooled Pork Rib Roast in a sealed container for up to 3 months.

HOW TO KNOW WHEN PORK RIB ROAST IS COOKED?

According toFoodsaftey.gov, a Pork Rib Roast is fully cooked when the internal temperature reaches 145 degrees F. Stick a meat thermometer into the thickest part of the roast to read the internal temperature accurately.

Herb Crusted Pork Rib Roast in roasting pan

▢ 4 pounds pork rib roast , chine bone removed
▢ 1 teaspoon kosher salt
▢ 1/2 teaspoon coarse ground black pepper
▢ 2 tablespoons dijon mustard
▢ 2 tablespoons extra-virgin olive oil
▢ 3 cloves garlic , minced
▢ 1 tablespoon fresh thyme , chopped
▢ 1 tablespoon fresh rosemary , chopped
▢ 1 cup breadcrumbs

Preheat the oven to 500 degrees and place the pork roast in a large roasting pan.
Rub the pork roast with the salt, pepper and rub the top with dijon mustard.
In a medium bowl mix the oil, garlic, thyme, rosemary and breadcrumbs and pat it onto the top of the pork roast.
Roast the pork for 15 minutes.
Lower the temperature to 350 degrees and cook for an additional 45 minutes or until a meat thermometer in the thickest part of the roast reads 145 degrees.
Remove from the oven and let rest (loosely covered) the pork to a cutting board and let stand for 15 minutes.

Keyword: Herb Crusted Pork Rib Roast

Buttery Herb Pork Roast

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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