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finished pork rib roast

Herb Crusted Pork Rib Roast

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This succulent, tender herb crusted pork rib roast is the perfect centerpiece for your next celebration! Prep it up to 3 days ahead for the most flavor and all that's left to do is to slide it into the oven the day you plan to serve it!
Keyword herb crusted pork roast, holiday dinner, pork prime rib, pork rib roast, pork roast
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Additional Time 20 minutes
Total Time 2 hours 5 minutes
Author Breathing and Cooking

Ingredients

  • Four to ten bone heritage pork rib roast trimmed and tied
  • Diamond kosher salt
  • Cracked pepper
  • 1/4 to 1/2 cup Grainy mustard such as Pommery Meaux
  • Fresh rosemary and fresh thyme

Instructions

Prep the roast 1 to 3 days ahead so that the flavor is able to penetrate the meat:

  • The amount of seasoning and mustard you use will vary depending on the size of your roast. I like a ratio of about 1 heaping Tablespoon of finely chopped herbs for every 1/4 cup of grainy mustard, which is enough for a 5 bone roast.
  • Season pork generously with kosher salt and cracked pepper (see photo in post for reference). DO NOT USE TABLE SALT
  • Chop the herbs and combine with mustard, smear a thick layer all over (top, sides, bottom) the roast making sure to get the meat in-between the ribs, too.
  • Cover seasoned roast loosely with plastic wrap and let sit in the refrigerator for 1 to 3 days.

To Cook:

  • You'll want to use a digital meat thermometer with a cord and probe that stays in the oven so that you can monitor progress without opening the oven door.
  • An hour before you want to start cooking take roast out of the refrigerator and place in a large cast iron skillet or roasting pan with the fat cap facing up. You don't need to use a rack. Let it stand at room temperature for an hour to take the chill off. Preheat your oven to 450°f during this time.
  • Insert probe into the center of the roast and place in the oven uncovered. Roast for 15 minutes (20 for a very large roast) at 450°f and then reduce the temperature to 325°f without opening the oven door. Continue roasting at 325°f for another 1 1/2 to 2 hours, depending on the size of the roast. Plan for 15 minutes per pound.
  • You want to take the roast out of the oven when the temperature is between 135°f and 140°f, depending on how you want it to be done. The temperature will increase another 10°f as it rests, so the temperature when you're ready to carve will be between 145°f and 150°f (see notes)
  • Once roast has reached 135-140°f remove from the oven and place on a carving board. Tent loosely with foil and allow to rest for 15-20 minutes before carving. This rest time is VERY IMPORTANT because it allows for the final temperature increase as well as giving the juices time to flow back into the meat, keeping it super juicy and tender. Once rested, carve and enjoy!

Notes

Pork is technically safe to eat if it's been held at 137°f for a full 3 minutes, but tastes best served at 145°f. If you still prefer it cooked a little more it will still be moist and tender at 150°f, but please don't cook beyond that or you risk dry meat
If you don't have an in-oven digital probe thermometer I suggest following the recipe as written and waiting at least an hour before taking the roast out and checking the internal temperature with a regular meat thermometer. Don't check the temp with the roast still in the oven leaving the door open...you'll lose A TON of heat! Take it out and place it on the stove top. Close the oven door. Take the temp. Put it back inside quickly if it's not done and use your judgement on when you'll want to check again.