If I told you that this Herb Crusted Pork Rib Roast is easy to prepare and will be in the oven in less than 15 minutes would you believe me? Well, whether you believe me or not it will.
It seems that I'm always struggling to find something to make on the weekend. I guess it's because we work so hard all week and our weekday dinners are more or less inspired from "30 minute" meals. But then the weekend comes along and you want to make something a little bit more special.
This Herb Crusted Pork Rib Roast was inspired by a recipe I found on the "Pork be Inspired" website. I eliminated parts of the recipe as this pork dish is so delicious that it didn't need the additional gravy recipe. However, if you want to make the gravy, just skip over to the original recipe. The link to the original recipe is here.
This Herb Crusted Pork Rib Roast pairs very well with roasted potatoes and a vegetable of your choice.
And, I guarantee that your family and friends will be licking their fingers when you make this dish for them.
Tips and Tricks to Making this Easy Herb Crusted Pork
Picking Out the Perfect Pork Rib Roast
When purchasing a pork rib back, purchase a roast that will have at least one rib per person. If a rack is too large, just ask your butcher to trim off any ribs you don't need. Or you can ask the butcher to split the roast. You can then use each half at different times. Or you can just purchase as many ribs as you want. Buying from the meat counter allows you to customize your purchase.
You can also cut the pork rib roast at home at home using a sharp knife. Freeze any uncooked portion you don't use.
Sometimes, I place the roast on top of celery stalks and carrots, just to add more flavor as it cooks and so that the bottom of the pork doesn't burn. I haven't added carrots or celery to the ingredient list or instructions, so this is totally optional for you to add in.
How do I Know When it is Ready
After one hour that the roast has been cooking, check the internal temperature. Keep checking it at 10 minute intervals until it reaches an internal temperature of 145°F . One thing you don't want to do with this roast is over cook it.
Once it is done, remove it from the oven and let it rest on a cutting board for about 10 minutes. It will continue to cook while it is resting and it will release it's juices, but then absorb some of them back so that it is not dry inside. Once it has rested, you can go ahead slice the roast between ribs. Each rib of this roast will be a serving.
Since not everyone likes their meat cooked the same, you should follow save cooking temperature guidelines. You can refer to guidelines taken from the Government of Canada, Safe Cooking Temperatures located here.
Mushroom and Red Wine Gravy, Just in Case!
So, even though this recipe for pork roast doesn't really need a gravy, since originally publishing this recipe I've tested out this gravy with mushroom and red wine. It's actually delicious. You start by sauteing chopped garlic in butter or ghee and then adding in mushrooms. Then you add in the red wine at let the alcohol reduce.
Stir in the stock and let it come to a boil. As the wine and stock mixture continue to cook, the mixture will reduce and slightly thicken. It won't be thick enough to use as a gravy though.
To thicken it, make a slurry in a small bowl, consisting of 2 tbsps of water to 1 tbsp of cornstarch. Mix it in a small bowl or coffee saucer. Then add the slurry to the gravy mixture a little at a time stirring the gravy until it thickens. Give it a taste test to see if it needs any salt. And voila, you have got an amazing gravy for your pork roast and mashed potatoes.
Side Dishes for this Pork Rib Roast
This Pork Rib Roast pairs perfectly with mashed potatoes. You can also pair it with root vegetables like roasted potatoes, carrots, beets, sweet potatoes or brussel sprouts. Don't be afraid to experiment with side dishes. And you could add a gravy, but it's not necessary as this roast is delicious without.
Leftovers can be stored refrigerated in an airtight container for a maximum of 4 days. You can also freeze for later. When you want to eat the roast, thaw it out in the fridge for 24 hours and then warm it up.
Drop a comment below if you made this Easy Herb Crusted Pork Roast. I’d love to see your pictures as well as know what seasonings you put on the roast. So don’t forget to post them on your Instagram account. Tag me at #girl_with_a_spatula and follow me @girl_with_a_spatula
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Herb Crusted Pork Rib Roast
- 2 lbs pork rib roast 6 ribs
- 2 tbsp salt
- 1 tsp pepper
- 1 tbsp dried sage
- 2 tbsp dried thyme
- 2 tbsp rosemary
- 1 tbsp onion powder
- 3 tbsp olive oil
- 1 clove of garlic
- Preheat oven to 375°.
- Make a paste with the herbs, seasonings and olive oil. Cover the pork roast with the paste, use your hands to rub it in and place in a roasting pan.
- Place in covered dish and bake for about 1 and ½ hours or until internal temperature reaches 145 degrees. Allow to rest for 10 minutes and slice into chops between the bone.