Herb Crusted Pork Rib Roast with a savory crust that is crispy & flavorful. Perfect for a holiday centerpiece that everyone is sure to love!
A beautiful herb-crusted roast of meat makes a perfect centerpiece for special occasions, like Christmas to Easter. A simple Pork Rib Roast is sure to be a hit, and for more Holiday meals, try my Brown Sugar Garlic Oven Baked Pork Chops and Parmesan Crusted Pork Chops.
Why You’ll Love This Pork?
- It looks fancy but is so easy to make, even if it is your first time making pork ribs.
- The bone in helps keep your pork moist there is no need for any gravy or extra sauce.
Sabrina’s Herb Crusted Pork Rib Roast Recipe
Pork rib is a delicious main dish that’s worthy of any fancy dinner party but it doesn’t have to feel fancy. 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! This roast will be ready for the oven in minutes, and it roasts low and slow for most of the time. It’s the perfect rack of pork ribs every time!
Recipe Card
Ingredients
- 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
Instructions
- 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) move the pork to a cutting board and let stand for 15 minutes.
Nutrition
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Chef’s Note
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. Frenching the roast means to cut off the extra meat on the rib bone for a nicer presentation.
Table of contents
About this Recipe
This Herb Crusted Pork Rib Roast is the most delicious pork recipe for a holiday dinner. It’s an easy oven-roast rack of pork with a homemade marinade of olive oil, garlic cloves, breadcrumbs, and herb rub. The simple marinade ingredients subtly enhance the juicy, tender, browned pork. You want to roast it at high heat for the first 15 minutes and then lower the heat for the rest of the cooking time. Cook your roast uncovered so that 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.
Can this be made ahead of time?
Yes, you can prep your ingredients for this rack of pork ahead of time to make it even easier when you are ready to cook and cut down your prep time before cooking. While this recipe is best served right out of the oven, any left overs can be stored in the fridge for up to 3 days.
Pairing Suggestions
This beautiful and delicious protein goes great with all of your favorite holiday side dishes. Serve with Mashed Potatoes, Green Beans, or Baked Mac and Cheese for Easter, Christmas, or a special weeknight dinner. This Roast is naturally juicy and flavorful, so it doesn’t need a sauce or gravy!
How to Store
- Serve: This pork can be at room temperature for up to 2 hours before it needs to be stored.
- Store: For easier leftovers, slice into pork chops before refrigerating in an airtight container up to 3 days. You can reheat in the oven or use the micrwave.
- Freeze: Freeze a completely cooled leftovers in a sealed container for up to 3 months. Let thaw overnight in the fridge before reheating.
Frequent Questions
Pork with the bone in helps to keep it moist. This is true with bone-in chicken and beef as well. So while it may look like a dinner party meal, this recipe is also great for any meal you’re preparing at home for your family too. It also helps with reheating as bone-in proteins tend to reheat more forgivingly than boneless.
Thankfully the USDA no longer recommends that you cook pork way past dry! Pork is safe to eat when the internal temperature reaches 145 degrees F.
Variations
- 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, and 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.
- Boneless: If you want boneless, try my Ultimate Pork Loin Roast for another great holiday meal.
Related Recipes
More Tasty Pork Recipes
These photos were in a previous version of this post
This was a delicious receipe. Easy to follow. Although it would have been nice to get a gravy receipe with it.
Great idea Rina, I’ll put that on the list and thanks for the five star review!
Just made this Christmas dinner. Beyond tender, extraordinary! I also added a lot more oil to my herb mix. The only thing that burned was the bread crumbs that fell off onto pan surface. I only had to cook it for about 10 more minutes, and let it sit for the full 15 minutes. I will add this to my favorites and cook again and again. By the way I used the convection roast option on my oven.
It’s very flavorful. But, it needed more time. I thought 45 minutes was a bit off. I’ll try it again but I will definitely leave it in longer.
Cooking a 4 lb pork roast for one hour did not seem right to me, but we gave it a try
The crust burned black in 15 minutes at 500 degrees
After 45 minutes at 325 the 4 pound pork loin roast registered 90 degrees
At 8:30 we cut off the edges and put the rest back in the oven for tomorrow
Very tasty crust.
Will try another technique next time
Absolutely the best recipe for roast pork!!
My family loves it.
I found it took a bit longer for my roast to cook, but every oven is different.
Mine was a 3lb roast, and after the initial 15 mins at 500 degrees, took another 60 mins to get to 145.
This is my go to Sunday roast recipe.
The flavours are so incredible. My family always look forward to pork rib roast now.
This was delicious. My roast was only 2 lbs so I halved the ingredients but still cooked it as written, 500 for 15 then 45 at 350. Tested 10 minutes. It was tender and so flavorful. A definite keeper!
I love the taste of the roast, but the cooking times are way off. I had a 2.5 lb roast (chine bone removed) that was at room temperature, baked it at 500 for the 15 minutes, turned the down to 350 but after 45 minutes it registered at 105 degrees. I turned the heat up to 375 and it took another 45 minutes. This recipe was for a 4 pound roast, so I wonder why the cooking time was so far off? Very tasty but my sides were overcooked/cold as I based my finished time on the recipe given.
I’m going to make this this afternoon. I will definitely post how my attempt turned out.
Here’s hoping
I CANT REMOVE THE CHINE BONE AND HAVE 2 PIECES TO COOK ONE IS 2.75 POUNDS AND ONE IS 2.25 POUNDS. HOW LONG SHOULD I COOK THESE PIECES TOGETHER? THANKS
Excellent recipe. Will make this again and again.
Made this recipe twice and it is absolutely delicious!! My family devoured it. Moist and tender and tasty.
For all those that questioned the cooking time, I would suggest you consider purchasing a Oven Thermometer w/ Stainless Steel Probe. I got one from Amazon that only cost about $15.00. Then, you’ll NEVER have to wonder about time / temperature!!!
Hello, do I cook covered or uncovered?
Uncovered 🙂
So good! I made it keto with ground pork rinds instead of breadcrumbs.
Perfect substitution! Thanks for the 5 stars, Sandra.
It was amazing .
I made this recipe using Berkshire heritage pork loin roast and it was absolutely the best!
Juicy, tender and very tasty. Took longer than the 45 minutes @350 to cook to 145 . Still a very easy, simple to prepare meal. We can’t wait to use this recipe again.
Thank you
Thanks for taking the time to come back and let me know, Linda. I appreciate the 5 star rating.
Something’s off!
I followed the directions but even after cooking for an hour at 350, it was very undercooked.
I did the 15 minutes at 500 and then turned down the temp and kept the oven shut.
And mine weighed only 3.19 lb
Epic disaster. With that said, unknown whether related to recipe or….
1. 2.75 lb organic/farm raised cut;
2. Left lid off, as no indication required:
3. Did not remove chine bone
Took nearly 1.75 hrs to reach temp. Was “gamey” tasting and tough…
I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
Lid off was good, I can only imagine maybe the meat was leaner/gamier due to farm raised cut? The chine bone being there would make it harder to cook in the right amount of time, it could leech some marrow too (possibly, but don’t quote me on it). I’m so sorry it didn’t turn out for you.
Made this for Christmas day, it was so good. My daughter, who doesn’t like pork, took home some leftovers. I will make this again…soon
Yay!! Thanks for coming back to let me know, Val.
It was absolutely superb I had about a 3 lb roast cooked for about an hour at 3:50 and 15 minutes at 500 turned out perfectly
Can I use panko breadcrumbs? Also I dont have any fresh herbs, only dry, will that work?
Instead of fresh herbs, you can use dried herb blends. Fresh herbs to dried herbs is about a 3:1 ratio, so use a 1/3 of the amount called for in this pork recipe. Yes, Panko can be substituted for the breadcrumbs. Enjoy!
Hi, this receipt looks so good! Definitely want to try it! If I am unable to pork rib roast can I substitute it with pork loin?
I’d suggest a Beef rib roast instead.
Making today! Have never 7sed mustard on pork but have a jar of whole seed Dijon that is delish. Also have fresh rosemary, thyme, parsley. Garlic.. who runs out? Garlic is life.
My pork loin is bone in, and before I season i cut the roast along the chine to the ribs but leave the ribs intact.
I will spread mustard and herbs and garlic between thee meat and bone also.
My question is, my roast is only 3.48lbs.
Still 15 mins. at 500F? Then maybe 1/2 !, hour at 350? Not popping in oven till 12p.m. Sure hope you can answer.
Have a great day. Thanks!
I’m so sorry but your question got stuck in my spam filter. Yes, I still would’ve done 15 minutes at 500 and then lowered it to 350 for the additional time. Hope it turned out well!
I’m all about herb crusted anything and I wouldn’t mind a big piece of protein right now! Thanks for the recipe!
You’re welcome!
This is such a gorgeous sounding recipe! It’s going to become a firm family favourite in our house, that’s for sure!
You are so kind, Elizabeth. I’m glad you all enjoyed it so much .
This is definitely going to be our next Sunday roast. YUM.
Enjoy!
Love the flavors used in the recipe.i will hav to try this version soon.
The pork ribs look so professionally presented, exactly like an elegant dish from a high-end restaurant. And they taste delicious too.
Thanks for coming back to let me know how much you enjoyed it, Anita. I appreciate the 5 stars.