Table of Contents
- This is a great recipe for a special occasion meal.
- Everything you’ll need to make this recipe.
- Here’s how to make this recipe.
- These pro tips will make this recipe a success.
- Frequently asked questions about this recipe.
- You'll love these other Christmas recipes.
- Watch how to make this recipe.
- Have I Convinced You to Make This Recipe?
- Rosemary Pork Rib Roast Recipe
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A bone-in pork rib roast is a simple way to create a special occasion dish for the holidays. Made with a rosemary herb rub and paired with a cranberry orange jam, this rib roast will delight any special family member or guest. Baking it low and slow will lock in all of the moisture, creating the perfect main dish!
This is a great recipe for a special occasion meal.
Deciding on a Holiday meal can be overwhelming. I often want something new or something unique that would not be on the table most days of the year. With the number of options, one would think it would be easy to come up with a recipe. Yet so many times, only the items we make often come to mind. If you happen to be looking for a traditional option, this pork rib roast is the perfect twist on a classic. The beef rib roast is a go-to Christmas meal for many but beef is pricy and is a larger, more difficult cut to work with. Pork is mild and lean. This pork rib roast has a great presentation and is full of festive flavor. A quick rub with rosemary, garlic, and salt works into the meat. The meat is slowly roasted in a reserve sear method that keeps the result juicy. The finish is a quick sweet, and spiced sauce that sends this over the edge.
Everything you’ll need to make this recipe.
- Pork rib roast is often easy to find, but if you do not see it ask the butcher, they usually can make sure you cut one. If you do not feel comfortable frenching the bones, the butcher can for you.
- Rosemary is a strongly-flavored herb and is the only herb necessary for this rib roast. The rosemary works well with mild-flavored pork and garlic.
- Brown sugar acts as a caramelization agent rather than a sweetening factor. The meat will not be sweet but instead will brown and sear perfectly.
- Salt is the key to any meat. The salt will help the meat hold on to natural juices and season the meat.
Here’s how to make this recipe.
- Prepare the pork rib roast. For a standing rib roast, ensure that the roast is Frenched. This method can either be undertaken by a butcher when purchasing the roast or performed later at home. To French the roast, take a boning knife, slice straight down beside each rib bone, then slice sideways until the next rib bone is reached, and remove the meat. Repeat this action on all sides of each rib bone until the bone is entirely exposed. The meat that was removed can be cooked separately or discarded. To finish, take the heel of the boning knife and scrape each rib bone to clear away any excess meat and fat.
Note: Frenching the rib roast is not a necessity. The meat between each bone can be left intact, and the roast can be baked in the same manner as the roast that was Frenched.
- Prepare the dry rub mixture. In a small bowl, combine the chopped fresh rosemary, chopped garlic, black pepper, brown sugar, and salt. Mix everything together to ensure that the ingredients are homogenous.
- Marinate the rib roast. With the fat cap side of the rib roast facing up, take a knife and puncture holes in the meat, approximately three per rib bone. Sprinkle the dry rub mixture all over the meat, including in the holes that were just created by the knife. Rub the dry mixture on all sides of the meat to ensure the flavor is evenly distributed. Tie butcher’s twine between each rib, cinching the meat closer together. Make sure to cut off any excess twine. Place the roast in the refrigerator to marinate for at least one hour and up to two hours.
- Bake the roast. Once the roast has marinated, remove it from the refrigerator. Place the roast on a rack fitted into a baking sheet to lift the roast off of the juices that will be created when it bakes. Place the roast on the rack with the fat cap facing upwards and place it in the oven at 250°F for two to three hours. Remove the roast from the oven when the internal temperature reaches 140°F and turn the temperature up to 500°F. Once the oven has reached that temperature, place the roast back in the oven and bake for 12 to 15 minutes. Once the meat is done (145°F to 150°F), remove it from the oven, and let it rest for 15 minutes before slicing. Remove the butcher’s twine and slice between each rib bone. Serve with the orange cranberry sauce on top (instructions below).
- Prepare the orange cranberry sauce. While the roast is in the oven for a second time, prepare the sauce by combining the orange marmalade, cranberries, Dijon mustard, cloves, orange zest, orange juice, and rosemary to a small saucepan. Stir everything together and place it over medium heat on the stovetop. Let the mixture come to a low simmer and allow it to simmer for 8 to 12 minutes until most of the cranberries have burst.
These pro tips will make this recipe a success.
- When purchasing a pork rib roast, look for a center cut. This will ensure that the roast has an even thickness, allowing for even baking. Also, ask the butcher to French the roast so that the rib bones are exposed, which makes for a better presentation and an easier eating experience.
- While it may seem like an extra step, using a knife to puncture holes in the fat cap of the rib roast and stuffing with some of the dry rub mixture will deepen the flavor. Salt and sugar will both permeate into meat, but rosemary does not. Rather than simply sticking to the exterior of the meat, placing the dry rub under the surface will allow it to create an even deeper flavor.
- Using butcher’s twine to cinch together the rib roast before placing it in the oven will ensure that the roast bakes more evenly. Simply place a piece of butcher’s twine between each rib and make a knot. If preparing this roast alone, loop the twine through not once but twice. Then tighten. This will create a temporary knot without needing any additional assistance. Then tie a knot to secure the twine, cutting off any excess.
Frequently asked questions about this recipe.
The meat will always have a bit of pink to it, but the best way to ensure it is done baking is to use an instant-read thermometer. The internal temperature of the meat does not lie, and it will let you know when it’s ready. The meat should reach 145°F to 150°F before serving.
No, you can serve this without any sauce. The meat is flavorful and juicy. With the cranberries and orange, the sauce simply adds a seasonal finish.
Yes, thyme or sage are both great options to use in place of rosemary.
As leftovers, the meat will last for 7 to 10 days in the refrigerator. The leftovers can also be frozen for up to 3 months.
You’ll love these other Christmas recipes.
- Homemade green bean casserole
- Twice-baked potato casserole
- Holiday pesto meatballs
- Cranberry cheese log
- Peppercorn crusted beef tenderloin
- Holiday smashed potatoes
- Cocktail meatballs with cranberry sauce
- Glazed ham with cranberry chutney
- Brussels sprouts with bacon and aioli
Watch how to make this recipe.
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Rosemary Pork Rib Roast
Ingredients
For the pork rib roast
- 3 – 3 ½ lb pork rib roast bones Frenched or left with meat intact on the bones
- 2 tsp minced fresh rosemary
- 2 clove garlic minced
- 1 tsp freshly ground black pepper
- 1 tsp light brown sugar
- 2 ½ tsp kosher salt
For the orange cranberry sauce
- 1 cup orange marmelade
- 1 cup fresh cranberries
- 2 tsp Dijon mustard
- ¼ tsp ground cloves
- 2 tsp orange zest
- 2 tbsp fresh orange juice
- 1 sprig fresh rosemary
Instructions
- In a small bowl, combine the rosemary, garlic, black pepper, brown sugar, and salt, and set it aside.2 tsp minced fresh rosemary, 2 clove garlic, 1 tsp freshly ground black pepper, 1 tsp light brown sugar, 2 ½ tsp kosher salt
- Depending on preference, either French and clean the bones of the rib roast (ask your butcher to do so) or leave the meat on the bones. On the fat cap side of the roast, use a sharp knife to puncture holes approximately 1-inch deep. Rub the salt mixture over the meat and push some into each puncture hole using all of the mixture. Set the meat in the refrigerator to marinate for 1-2 hours.3 – 3 ½ lb pork rib roast
- Preheat the oven to 250°F.
- When the meat is ready, place the roast on a rack fitted into a roasting pan with the fat side facing up. Bake in the preheated oven and roast until the internal temperature reaches 140°F, about 2-3 hours. When the meat registers 140°F, remove it from the oven.
- Preheat the oven to 500°F. Once the oven is heated, return the roast to the oven. Roast the meat until the fat is crisped and the meat is browned, 12-15 minutes. Once the roast is finished, remove it from the oven and allow it to rest for 15 minutes before slicing.
- While the meat is roasting, prepare the sauce. In a small saucepan, combine the orange marmalade, cranberries, Dijon mustard, cloves, orange zest, orange juice, and rosemary. Bring to a low simmer over medium heat. Cover and cook, stirring occasionally, until the cranberries burst and the sauce is thickened, 8-12 minutes.1 cup orange marmelade, 1 cup fresh cranberries, 2 tsp Dijon mustard, ¼ tsp ground cloves, 2 tsp orange zest, 2 tbsp fresh orange juice, 1 sprig fresh rosemary
Notes
- When purchasing a pork rib roast, look for a center cut. This will ensure that the roast has an even thickness, allowing for even baking. Also, ask the butcher to French the roast so that the rib bones are exposed, which makes for a better presentation and an easier eating experience.
- While it may seem like an extra step, using a knife to puncture holes in the fat cap of the rib roast and stuffing with some of the dry rub mixture will deepen the flavor. Salt and sugar will both permeate into meat, but rosemary does not. Rather than simply sticking to the exterior of the meat, placing the dry rub under the surface will allow it to create an even deeper flavor.
- Using butcher’s twine to cinch together the rib roast before placing it in the oven will ensure that the roast bakes more evenly. Simply place a piece of butcher’s twine between each rib and make a knot. If preparing this roast alone, loop the twine through not once but twice. Then tighten. This will create a temporary knot without needing any additional assistance. Then tie a knot to secure the twine, cutting off any excess.
This is in our oven right now!
I made this as written for my Christmas dinner and it worked perfectly…starting low and slow seemed to be the key to its success…moist and tender and not over cooked. Definitely will be my pork roasting method for the future.
Usually make pork crown roast for Christmas so this year I tried this recipe. OMG my family loved it!! Got so many compliments. The slow and low coming method was perfect. Will definitely use this recipe always.
Hi there, can this recipe be done using a pork tenderloin and if so wht would the cook time be?
Thank you!
Btw, I love you videos.