How to Cook Pork Rib Roast So It’s Succulent and Tender: So Easy and Great for Christmas Dinner

If you’re asking what’s on the menu for Christmas dinner, we’ve got the answer: pork rib roast. It’s a bone-in cut with a nice amount of fat to keep it moist while it’s roasting and provides the meat with a rich flavor. Similar to prime rib, a pork rib roast looks elegant once it’s fully roasted—which will get you and your guests’ taste buds watering before taking the first bite. (Oh and did I mention that it’s cheaper than a prime rib?) Roasting this cut of meat isn’t tricky as a key factor is ensuring it reaches the proper internal temperature to avoid dry, overcooked pork. Continue reading for tips on preparing a pork rib roast, plus a simple recipe that uses just six ingredients!

What is pork rib roast?

Pork rib roast (also called rack of pork) is taken from the rib section of the loin, which is an area that contains a substantial amount of fat. The pork comes bone-in with about eight ribs that stick out of the meat. As the name suggests, this cut is best for roasting and some recipes call for filling it with a bread stuffing to create a stuffed crown of pork.

A 5.7-pound pork rib roast could cost about $28, which is cheaper than an almost eight-pound beef prime rib that may cost over $150. So, you’re saving money without skimping on a delicious, wow-worthy Christmas main. When buying this cut at the meat counter or butcher, make sure it’s “frenched”—which is a fancy way of indicating that the meat around the bones is removed. This makes it easier to carve each slice of the meat between the bones just before serving it.

The best internal temperature for a pork rib roast

Avoiding dry and stringy is simpler than you think as it comes down to knowing exactly when it’s done. Taking the meat’s internal temperature is an easy and accurate way to do this. The USDA recommends cooking pork until it reaches a minimum internal temperature of 145 degrees Fahrenheit before letting it rest. 

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A juicy and tender pork rib roast recipe

Below, you’ll find a simple pork rib roast recipe from the National Pork Board. Herbs like sage, rosemary and thyme infuse the cut with an earthy flavor. You can flavor the pork with other ingredients like lemon zest, garlic cloves or crushed red pepper flakes. (Read this story on sous vide pork chops for another technique that produces succulent pork.)

Easy Pork Rib Roast

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Ingredients:

• 8-rib rack of pork, center cut, frenched and chine bone off
• 2 Tbs. sage, chopped
• 2 Tbs. thyme, chopped
• 4 Tbs. rosemary, chopped
• Salt and pepper, to taste

Directions:

• Yield: 8 servings

1. Preheat oven to 375°F. 
2. Season roast on all sides with salt, pepper, sage, thyme and rosemary. Place roast, fat side up, in shallow roasting pan. 
3. Roast 20 minutes per pound, or until internal temperature reaches 145°F. Let it rest 10 minutes before cutting each potion between rib bones. Serve.

What to serve with pork rib roast

Although a perfectly cooked pork rib roast will steal the show at your Christmas dinner table, be sure to make room for sides too! Perhaps go for something rich and creamy like these crockpot scalloped potatoes or evaporated milk mashed potatoes. For green veggies, enjoy a taste of the south with these Instant Pot collard greens or try this Instant Pot Brussels sprouts recipe. Ultimately, your options for delicious sides to go with your tender and flavorful pork are seemingly endless!