Pork Rib Roast Recipe

Most pork roasts are better suited to an everyday dinner than a special occasion. The pork rib roast is one great exception that deserves more attention than it receives. Cooking up an entire standing rib roast is often a challenge home cooks only tackle for major holidays due to its cost.

If you swap the usual beef for pork, you get a much smaller and more affordable roast that is just as visually impressive and flavorful. Expand your repertoire with this lesser-known cut of pork by practicing with this fool-proof pork rib roast recipe.

What is the Pork Rib Roast?

You may find it labeled the rack of pork, center cut pork loin, or pork standing rib roast. If it’s tied into a circle to make a crown shape, it’s called the crown of pork. It’s a roast cut from the center of the loin, resulting in tender and juicy meat with plenty of fat mixed in.

Many butchers trim the fat and tendons away from between the rib ends sticking out of one side of the roast. This results in a dramatic and eye-catching appearance while also making it easier to slice into pieces after cooking.

Pork vs Beef Rib Roast

It’s much more likely that you’ve seen (or have eaten) a beef rib roast than the pork variety. Yet pork offers plenty of flavor and a juicy texture with a shorter cooking time. It remains just as showy as the original with a little less work on your part.

If you’re serving a group of people who don’t enjoy beef or who are avoiding saturated fat, the slightly leaner nutritional profile of the pork rib roast makes it a great choice.

Keep in mind that the smaller size and slightly increased shrink rate compared to beef will lead to a smaller pork roast than you might expect. You’ll want about 1 lb of raw roast per guest, which will leave about 8 to 12 ounces of cooked meat per serving once you account for the bone.

Tips and Tricks For the Perfect Pork Rib Roast

• Don’t avoid the searing step in the recipe. It will reduce the flavor and lead to a spongy texture in the finished meat. You can sear it at the end instead of at the beginning, but reverse searing like this recipe recommends tends to work better for pork in particular.
• Use your broiler to get a deeper browning and a crispier crust, focusing on applying heat directly to the fat cap on top of the roast.
• Rely on an instant-read thermometer to track the internal temperature and remove the roast when it reaches 145 degrees F. The meat will rise another 5 degrees while it is resting. You don’t want to overcook the meat because it will become dry and tougher.

Best Cooking Method to Use

As with most pork roasts, the oven is the easiest place to cook it. You can also get great results from smoking or grilling this cut, but use indirect heat and give it plenty of time to reach the right internal temperature.

Avoid the crockpot or stovetop for this recipe since it won’t evenly cook the meat without leading to dryness or texture issues. You’ll need a large skillet or cast iron pan for the stovetop to complete the searing step.

Easy Pork Rib Roast Recipe

Prepare a stunning pork rib roast for your next anniversary dinner or other special occasion. Complete the recipe with your favorite side dishes and flavorful sauces such as mushroom gravy or orange cranberry relish.

Ingredients

• 1 pork rib roast with 6 to 8 bones, about 3 to 5 lbs
• 2 tablespoons of olive oil
• 4 tablespoons of Dijon mustard
• 1 tablespoon Kosher sea salt
• ½ tablespoon cracked black pepper
• 1 teaspoon paprika
• 2 tablespoons granulated garlic
• 1 tablespoon granulated onion
• 1 teaspoon dill seeds
• 1 teaspoon fresh rosemary, stripped off the stem and finely chopped
• ¼ to 1/2 teaspoon red pepper flakes

Instructions

1. Bring the pork rib roast out of the refrigerator about 1 hour before you plan to cook. Let it come to room temperature, then pat dry with paper towels.

2. Heat the olive oil in a large skillet. Sear the surface of the roast for about 3 minutes per side, or until lightly browned.

3. Preheat the oven to 325 degrees F.

4. Let the roast rest for a few minutes to cool down again. Rub the Dijon mustard onto the surface of the roast, then mix together the other seasonings and rub them into the surface as well.

5. Place a roasting rack into a tall-sided baking sheet.

6. Center the roast on the rack, fat side up. Put about 1 cup of water in the pan. Roast the meat for 2 hours, starting to check the internal temperature at 1 hour and 45 minutes.

7. Remove from the oven when the internal temperature reaches 145 degrees F. Let it rest for 5 minutes before carving and serving.

Conclusion

Change your standing rib roast routine by trying pork next time instead of beef. With a slow and low roasting period, you’ll have a great meal that will impress anyone you serve.