Pork Rib Roast Recipe

Herbed Pork Rib Roast

4.0

(1,475)

6 Reviews

Southern chef Frank Stitt adores this versatile cut of pork. It can be sliced into chops and cooked individually or roasted whole and carved at the table.

Frank Stitt

Updated on September 22, 2023

Herbed Pork Rib Roast — Photo: © Tina Rupp

Active Time:

10 mins

Total Time:

3 hrs 15 mins

Yield:

6 servings

Frequently asked questions

When should you season pork?

For moist, delicious meat, pork rib roast should not be seasoned too far in advance of cooking. Here, that means you'll season it with salt and pepper after it's been rubbed with herb paste and allowed to stand for at least a couple of hours, right before it goes into the oven.

What is the best temperature to cook a pork rib roast?

For this pork rib roast recipe, the meat is cooked in the oven in two phases. The herb-rubbed pork starts by roasting in a 500°F oven for 15 minutes, enough time for a lovely brown crust to develop. Then the oven is reduced to 325°F so the meat can cook all the way through, about 40 minutes more. When it's finished, an instant-read thermometer inserted into the thickest part of the roast will register 155°F for medium.

Notes from the Food & Wine Test Kitchen

You'll need to plan ahead in order for your rib roast to time out correctly for dinner, but the dish only requires about 10 minutes of hands-on preparation. Fresh rosemary and thyme contribute lots of savory flavor to the meat's crisp crust; in order to preserve that crispness, it's important to cook the pork uncovered.

Suggested pairing

Try a creamy Chardonnay with hints of fruit and oak or a light-bodied red.

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Ingredients

3 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1 tablespoon chopped thyme
1 tablespoon chopped rosemary leaves
1 (4-pound) pork rib roast cut from the loin end, chine bone removed
Kosher salt
Freshly ground black pepper

Directions

In a small bowl, blend the garlic with the olive oil, thyme, and rosemary. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 500°F. Set the pork in a small roasting pan and season with salt and pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°F. Continue roasting the pork for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°F. Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates, and serve.