This pork rib roast is the perfect roast for a holiday feast or Sunday dinner.
The succulent pork rib roast is rubbed with a spice mixture and roasted to perfection on a bed of chopped aromatic vegetables. Serve this delicious pork roast with mashed potatoes and salad or vegetables on the side.
Ask your butcher to french the bones of the rack of pork, leaving the ends of the bones bare.
- 1 rack pork loin, bone-in, about 6 to 8 ribs, chine bone removed
- 2 medium carrots, chopped
- 1 medium onion, quartered, sliced
- 2 ribs celery, chopped
- 2 cloves garlic, chopped
- 2 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon cracked black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
Heat the oven to 450 F.
Trim the pork roast of excess fat, if desired.
In a large Dutch oven or heavy roasting pan, saute the carrots, onion, and celery in 1 tablespoon of the olive oil for about 4 minutes. Add the garlic and saute for about 1 minute longer.
Place the pork, fat side up, on the vegetables. Rub with the remaining olive oil.
Combine the paprika, pepper, salt, garlic powder, onion powder, coriander, and cayenne.
Rub all over the pork roast.
Roast at 450 F for 10 minutes, then turn the oven down to 325 F and continue roasting until the meat registers at least 145 F* on a food thermometer inserted in the thickest part of the roast, not touching bone or fat. This will take about 1 hour or a bit more, depending on the size of the roast.
Tent the roast loosely with foil and let it rest for 10 minutes before carving.
*According to the USDA, the minimum safe temperature for pork is 145 F.
Serves 6 to 8
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