Herb Crusted Pork Rib Roast

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 like Prime Rib makes a perfect Main 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:

Herb Crusted Pork Rib Roast prepped to cook

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 to Foodsaftey.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

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Herb Crusted Pork Rib Roast

Herb Crusted Pork Rib Roast is a show stopping holiday main course or a wonderful weeknight meal with mustard and herb buttery breadcrumb crust.
Yield 8 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

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) the pork to a cutting board and let stand for 15 minutes.

Nutrition

Calories: 437kcal | Carbohydrates: 1g | Protein: 41g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 116mg | Sodium: 112mg | Potassium: 686mg | Fiber: 1g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
Keyword: Herb Crusted Pork Rib Roast

Buttery Herb Pork Roast

About the Author: Sabrina Snyder

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.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Made this recipe twice and it is absolutely delicious!! My family devoured it. Moist and tender and tasty.

  2. 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!!!

  3. 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

  4. 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

  5. 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…

    1. 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.

  6. 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

    1. 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!

      1. 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?

  7. 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!

    1. 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!

  8. I’m all about herb crusted anything and I wouldn’t mind a big piece of protein right now! Thanks for the recipe!

  9. This is such a gorgeous sounding recipe! It’s going to become a firm family favourite in our house, that’s for sure!

  10. The pork ribs look so professionally presented, exactly like an elegant dish from a high-end restaurant. And they taste delicious too.