Herbed Pork Rib Roast Recipe
This herbed pork rib roast recipe is easy to make and incredibly delicious. If you want the best recipe for a pork rib roast, look no further. Your family and friends will love this wonderfully seasoned herb and spice-rubbed pork rib roast.
The pork rib roast is perfect for Easter dinner, Christmas, or any special occasion. This recipe can be made with a boneless pork rib roast or bone-in pork rib roast. Both will turn out great!
If you are looking for an impressive dish without the fuss, this is it! This recipe is so flavorful that your family and friends will ask for seconds and thirds. With the aroma of herbs and spices, and the shredded meat falling off the bone, this pork rib roast will have your mouth watering in anticipation.
Buying Pork Rib Roast
There are many choices when it comes to buying pork rib roast. You can purchase one from the butcher or grocery store. The most popular cut of pork rib roast is the bone-in rib roast. It is a lean cut of meat and has a lot of flavors. The bone makes this dish easy to carve. The other option would be a boneless pork rib roast. This meat has been removed from the bone, making it easier to cook and serve.
For this recipe, you will need a boneless pork rib roast or a bone-in pork rib roast. You can use either one, but it is important to know that a boneless pork rib roast will cook faster than one with bones. If you are short on time and looking for a quick meal, buy the boneless version.
To Brine or not to Brine the Pork Rib
For this recipe, the pork is brined. If you have never brined a pork rib roast before, I highly suggest doing so. Brining is an easy process that will make your meat more moist and flavorful. Although it takes some time, the results are worth it!
Brining a pork rib roast is easy. You must combine water, salt, sugar, and spices in a large pot or container. Add your meat to the brine mixture and put it in the refrigerator overnight or for at least two hours. Then cook your pork as desired!
The Ingredients for the Pork Rib Roast
- Pork Loin Rib End Roast
For the Brine:
- kosher salt
- sugar
- lemon juice
- water
- whole cloves
For the marinade
- garlic cloves
- extra-virgin olive oil
- thyme
- fresh parsley
- dried oregano
- Fresh rosemary leaves
- lemon juice
- Salt and ground pepper
How to make the Roast
- Prepare the brine in a large container with a cover by ensuring that the salt and sugar have dissolved. Placed pork roast in brine mixture, cover, and brine overnight.
- After brining, the roast, remove the meat from the mixture, pat dry, and set aside. Meanwhile, in a small bowl, blend the garlic with olive oil, thyme, parsley, oregano, rosemary, and lemon juice. Rub the herb paste all over the pork roast and let it stand at room temperature for 2 hours or refrigerate overnight.
- Preheat the oven to 500°. Remove the pork roast from the marinade in a small roasting pan, and season with salt and freshly ground pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. 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.
Notes and Tips
- You can serve this roast with gravy or with a creole sauce.
- This roast is best served with mashed potatoes and vegetables.
- The pork should be sliced against the grain. If you don’t know how to do this, ask your butcher.
- The pork is done when an instant-read thermometer inserted in the thickest part of the meat registers 170°.
- 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. You can serve this roast with gravy or with a creole sauce.
- This recipe is a great way to cook pork roast. The roast will be tender and juicy with a crispy crust outside.
- This recipe was adapted from: http://www.foodandwine.com/recipes/herbed-pork-rib-roast
Brining a whole and large piece of meat takes time to cook and needs lots of spices. Brining and marinating are two important steps. If you are planning on making this dish, buy a nice pot roast with fat trimmed. Making this dish is a 2-step process. You may find the process too long and not interested in trying out the recipe, and I can assure you that satisfaction is guaranteed. Brining and marinating are what make this dish The Perfect Herbed Pork Rib Roast.
The Perfect Herbed Pork Rib Roast
Ingredients
- 1 – 4 pound Pork Loin Rib End Roast
- 1 lime or lemon to clean meat
For the Brine:
- ¼ cup of kosher salt
- ¼ cup sugar
- 1 cup lemon juice
- 6 cups water
- 8 whole cloves
For the marinade
- 5 garlic cloves minced
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon chopped thyme
- 1 ½ tablespoon fresh parsley finely chopped
- 1 tablespoon dried oregano
- 1 tablespoon fresh rosemary leaves chopped finely
- ¼ cup fresh squeezed lemon juice
- Salt and freshly ground pepper
Instructions
- Clean the pork roast by rubbing and squeezing the lemon/lime halves all over the meat. Rinse under running water, pat dry and set aside.
- In a large container with a cover prepare brine by making sure that the salt and sugar have dissolved. Placed pork roast in brine mixture, cover and brine overnight.
- After brining, the roast, remove the meat from the mixture, pat dry and set aside. Meanwhile, in a small bowl, blend the garlic with the olive oil, thyme, parsley, oregano, rosemary and lemon juice. 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°. Remove the pork roast from the marinade and in a small roasting pan and season with salt and freshly ground pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. 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.
- Adapted from: http://www.foodandwine.com/recipes/herbed-pork-rib-roast
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published November 25, 2015. Revised and updated.
