Easy Herb Crusted Bone in Pork Rib Roast with Au Jus
Bone in pork rib roast is the prime rib of pork roasts. An exquisite cut that is decadent, rich and full of flavour.
This simple oven roasting method creates a beautiful herby crust on top, while the butter and drippings flow through every inch of juicy tender pork loin below.
Served with a piping hot Au Jus this foolproof method for oven roasted bone in pork loin is a definite crowd pleaser.
No sugar and no gluten, just 1.3g of net carbs per serving.
A match made in heaven: Roasted Cauliflower Mash
Whether you are feeding a crowd, filling a holiday table, crafting a Sunday dinner, or preparing a personal feast, the balanced flavours, herby outer crust, and succulent moist pork will have people raving.
While similar cuts of like rack of lamb or prime rib can be quite expensive, a rack of pork can be found for a fraction of the cost and when prepared correctly is just as juicy, tender and luxurious.
Why You Will Love This Recipe
- Rack of pork is a cheap yet “fancy” cut of meat that will impress anyone at the table
- The herby crust on top melts in your mouth
- The inside of this roast is juicy, moist, and flavourful, even after being reheated multiple times
- The cooking method is simple, no fussy or fancy techniques needed to master this recipe
- One pan, one oven, no basting, turning flipping, or multiple cooking techniques
- Perfectly cooked pork loin rib roast every time
- No sugar or additives, this recipe is great for low carb and gluten free diets.
TL;DR (Too Long Didn’t Read) Recipe Summary
- Heat oven to 450°F [230°C]
- Trim, cut, tie pork roast if not already done.
- Blitz together herby compound butter, season the roast liberally with salt and slather every inch of the pork in the butter mixture, place in roasting pan with 1-2 cups of water
- Sear uncovered in a 450°F [230°C] oven for 15-20 min
Reduce heat to 325°F [165°C] and cook uncovered for 15 min per pound until center is 140°F [60°C] or higher
Rest the roast, while you make the pan gravy.
Carve, serve, and enjoy.
What is a Bone in Pork Rib Roast?
Pork rib roast, sometimes called a rack of pork, or bone in center pork loin, or pork ribeye roast, is much like the pork version of a rack of lamb, standing beef rib roast, or prime rib roast.
A large pork roast with multiple rib bones (usually 3-4) which are sometimes frenched by the butcher.
This roast has multiple different types of pork within it, each with their own texture and fat content.
When cooked properly, each type of meat works together to create a melt in your mouth experience.
Where Can I Buy a Bone in Pork Roast?
Any butcher that carries pork loin should have these available.
If your regular grocer does not normally display this cut, ask the butcher or the meat counter to prepare one for you.
Get the roast trimmed, cut, and tied.
Ask your butcher if they will prepare a frenched pork rib roast, rack of pork, or bone in center loin roast, for you.
Request that they leave some of the fat on the top and partially separate some of the top portion of the loin away from the bone to create a pocket before tying (most already do this).
This pocket allows the seasoning to penetrate deep into the roast and helps the loin cook more evenly.
Rosemary, Garlic, and Dijon, Compound Butter
Creating a herb laden compound butter and liberally applying it to every exposed inch of pork before roasting is the key to the crispy outer crust, deep flavours and, incredible juiciness of this pork roast.
While many rib roasts have a nice layer of fat on top, some butchers opt to remove the fat cap to make them more appealing to customers (weird people who hate flavour).
For Pork Roasts Without the Fat Cap
The butter acts as a replacement for the fat cap and keeps the pork roast moist, tender, and juicy in the middle, while a melt in your mouth crust forms on the outside.
If your pork roast has a very thick layer of fat still, you can ease up on the butter although, no one would blame you for slathering it in butter anyways.
The compound butter marinade for this pork roast is simple:
- Softened butter
- Dijon mustard
- Apple cider vinegar
- Black pepper
- Fresh garlic
- Rosemary
Place the ingredients in a food processor and blitz into a spreadable paste.
If you don’t have a food processor, chop the herbs and garlic into a mince and mash the butter and the rest of the ingredients together with a fork.
After seasoning the pork roast with salt, use your hands or a spoon and make sure everything is coated, every nook and cranny, including the pocket cut in the loin while trimming.
Bone in Pork Roast Cooking times, and Temperatures
For a perfectly cooked bone in pork roast every time:
- Allow the pork to rest at room temperature for 20-30 minutes prior to searing.
- Sear, uncovered fat side up, in a 450°F [230°C] oven for 15-20 minutes until the outer portion is just starting to brown and darken.
- Reduce the heat to 325°F [165°C] continue to roast uncovered for 15 minutes per pound [about 33 min per kg]
- Check internal temperature about 75% of the way through your cook to avoid surprise overcooking.
- Pork roast will rise in temperature about 10 degrees while resting so remove pork approximately 10 degrees from your target finished temperature.
What Temperature do I Need to Cook Pork to?
Luckily for us, gone are the days of scorching pork until it’s dry and tough just to make it safe to eat.
High quality cuts of whole pork can safely be served at a blushing pink finished temperature of 145°F [62°C].
Quick Fact: The parasite “Trichinella”, if present in pork is actually killed at 137°F [58°C] not 160°F [71°C] like previously thought.
Read more about this on The Spruce Eats.
Remove the pork from the oven to rest 5-10 degrees below its target temperature as it will rise during the resting period.
- For medium rare: 145 to 150°F [62 to 65°C], remove from oven between 135 and 140°F [57 to 60°C]
- For medium: Finished temperature 150 to 155°F [ 65 to 68°C] remove from oven at 140 to 145°F [60 to 62°C]
- For medium well: 155 to 165°F [68 to 73°C], remove at 145°F+ [62°C+]
My personal recommendation is the pull it from the oven somewhere between medium-rare and medium. This will give you a beautiful blushing pink medium pork roast throughout.
Like a prime rib, pork rib roast can be varied throughout having medium cuts at the ends and medium rare cuts in the middle.
Make a Simple Low Carb Pan Au Jus
A simple au jus can be made from the drippings and trimmings left in the roasting pan. Unlike gravy we won’t thicken this with flour to keep the net carb count low.
Add 1 ½ to 2 cups of lightly salted water to the pan and use a spoon to loosen and drippings and trimmings stuck to the pan.
Heat on the stove top or return to the hot oven to reduce to the desired consistency.
Au jus will be thinner than gravy but that’s ok. Serve the gravy right away while it’s nice and hot.
If the pan drippings are sparse, add some butter, a tablespoon of vinegar, and a teaspoon of Dijon mustard to get it started.
Rest, Carve, Serve, and Enjoy
After the pork has rested it is time to carve. Slide a sharp carving knife between each bone to cut off a nice bone in rib steak and ladle the very hot pan gravy over top.
How to Oven Roast Bone-in pork Rib Roast
Easy Rosemary-Garlic Pork Rib Roast with Au Jus
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Equipment
- Knife and Cutting Board
- roasting pan
Ingredients
- 4 pound pork loin rib roast rack of pork, bone in
- salt
- 2 cups water
Rosemary Dijon Compound Butter Rub
- 5-6 cloves garlic roughly chopped
- ⅓ cup butter softened
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 3 teaspoons rosemary dried
- 1 teaspoon black pepper
- 1 teaspoon chili flakes
Simple Au Jus
- 2 cups water or stock
- salt
- 2 tablespoons vinegar
- roasting pan drippings
Instructions
20 to 30 minutes beforehand
- Remove pork roast from the fridge, unwrap, trim if necessary, pat the outside dry with a paper towel, and season the outside liberally with salt. Let the roast rest at room temperature for 20 to 30 minutes.4 pound pork loin rib roast, salt
- Arrange oven rack such that the roast itself will be as close to the center of the oven as possible when cooking and preheat oven to 450°F [230°C].
Rosemary Garlic Compound Butter Marinade
- Roughly chop garlic cloves and add to a food processor with the softened butter, apple cider vinegar, Dijon mustard, rosemary, black pepper, and chili flakes. Pulse until spreadable paste forms. Too much blitzing with melt the butter.5-6 cloves garlic, ⅓ cup butter, 2 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, 3 teaspoons rosemary, 1 teaspoon black pepper, 1 teaspoon chili flakes
- Spread an even layer of the compound butter over every possible inch of the pork loin. Use your hands to make sure it is well coated.
- Place the pork, fat side up (cup side down), in a roasting pan and pour in 1 or 2 cups of water, enough to cover the bottom of the pan.2 cups water
Pork Roast Cooking, Times and Temperatures
- To sear the pork and lock in flavour, place uncovered in the middle of a 450°F [230°C] oven for 15-20 minutes.
- After searing, turn the oven temperature down to 325°F [165°C] and continue to roast, uncovered, for approximately 15 minutes per pound [33 minutes per kg] until the internal temperature is 5 to 10 degrees lower than your preferred finished temperature. *see notes for help*
- ¾ of the way through your calculated cooking time, check on the roast and the internal temperature to avoid surprise over cooking.
- Once the proper internal temperature is reached, remove the pork from the oven, and transfer to a cutting board to rest for 8-10 minutes before you start carving.
To Make a Simple Au Jus
- Add 1 to 2 cups of lightly salted water or stock to the roasting pan (depending on how much water is left), along with 2 table spoons of vinegar.2 cups water
- Use the back of a spoon to loosen any dripping stuck to the pan and simmer on a hot stove, or back in the oven for 5 to 8 minutes, or until the liquid have reduced and and the flavours have intensified.
- Serve Au Jus piping hot out of the pan by spooning it over slices of your perfectly cooked pork roast, or on the side as a dip.
Notes
How long to cook bone in pork roast per pound:
- Sear at 450°F [230°C] for 15-20 minutes.
- Cook at 325°F [165°C] for approximately 15 minutes per pound.
- Check temperature 75% of the way through cooking to avoid surprises.
- For medium rare: 145 to 150°F [62 to 65°C], remove from oven between 135 and 140°F [57 to 60°C]
- For medium: Finished temperature 150 to 155°F [ 65 to 68°C] remove from oven at 140 to 145°F [60 to 62°C]
- For medium well: 155 to 165°F [68 to 73°C], remove at 145°F+ [62°C+]
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at CronometerTake a second to share if you liked this recipe:
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Make it a Low Carb Meal
Serve this oven roasted pork as a part of a low carb or keto friendly meal by pairing it with your favourite low carb side dishes.
Sheet pan roasted veggies, my famous cauliflower mash, a refreshing summer salad or just devour it on its own like a savage.
All are acceptable and encouraged.
Keto friendly sides I know you’ll love!
Have you Seen my latest Helpful post?
Are you craving fruit?
Feeling like you can’t enjoy any fruit on your low carb diet?
I got you covered, here is a comprehensive list of keto friendly fruits under 10g net carbs per serving!
5 Quick Tips to Master This Recipe
- Season the meat directly. Instead of adding salt to the butter, rub the pork with salt and pepper before applying the butter to ensure the seasoning is adequate.
- Roast uncovered, fat side up. Covering will prevent the outer crust from forming. It doesn’t need protection, roast uncovered.
- Rest appropriately. Nothing worse than losing all the juices to your cutting board because you didn’t rest it properly. Rest for 5-10 minutes preferably uncovered or lightly tented.
- The middle of the roast will stay hot for a long time after resting, but a very hot Au Jus will help bring everything together on the plate.
- If you are expecting leftovers, cook pork initially to medium rare, the outer cuts will be medium, and you can re-roast the remaining for leftover without overcooking it.
Leftovers, Reheating and Storage
This makes a big roast, so leftovers are imminent unless you are preparing this roast for a holiday gathering or cooking for a crowd.
Store sealed in the fridge, I like to use an oven safe container such as Pyrex so I can pop it right into the oven to reheat.
To reheat in the oven, roast at 350°F [177°C] until warmed through.
As mentioned above, if cooked properly the first time, this roast can be re-cooked in the oven many times. Cook to a middle temperature of medium-rare the first time to avoid over cooking it upon reheating.
Time to Dive in
Now you can see how a seemingly difficult and intimidating cut of meat can be mastered at home with just a few simple tips.
Whether you are sitting down to a holiday meal, preparing a weekend roast, or a low carb feast for yourself.
Oven roasted Pork rib roast is an affordable, yet exquisite prime cut of pork that will have to whole table saying “Wow!”
Enjoy!
Easy Rosemary-Garlic Pork Rib Roast with Au Jus
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Equipment
- Knife and Cutting Board
- roasting pan
Ingredients
- 4 pound pork loin rib roast rack of pork, bone in
- salt
- 2 cups water
Rosemary Dijon Compound Butter Rub
- 5-6 cloves garlic roughly chopped
- ⅓ cup butter softened
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 3 teaspoons rosemary dried
- 1 teaspoon black pepper
- 1 teaspoon chili flakes
Simple Au Jus
- 2 cups water or stock
- salt
- 2 tablespoons vinegar
- roasting pan drippings
Instructions
20 to 30 minutes beforehand
- Remove pork roast from the fridge, unwrap, trim if necessary, pat the outside dry with a paper towel, and season the outside liberally with salt. Let the roast rest at room temperature for 20 to 30 minutes.4 pound pork loin rib roast, salt
- Arrange oven rack such that the roast itself will be as close to the center of the oven as possible when cooking and preheat oven to 450°F [230°C].
Rosemary Garlic Compound Butter Marinade
- Roughly chop garlic cloves and add to a food processor with the softened butter, apple cider vinegar, Dijon mustard, rosemary, black pepper, and chili flakes. Pulse until spreadable paste forms. Too much blitzing with melt the butter.5-6 cloves garlic, ⅓ cup butter, 2 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, 3 teaspoons rosemary, 1 teaspoon black pepper, 1 teaspoon chili flakes
- Spread an even layer of the compound butter over every possible inch of the pork loin. Use your hands to make sure it is well coated.
- Place the pork, fat side up (cup side down), in a roasting pan and pour in 1 or 2 cups of water, enough to cover the bottom of the pan.2 cups water
Pork Roast Cooking, Times and Temperatures
- To sear the pork and lock in flavour, place uncovered in the middle of a 450°F [230°C] oven for 15-20 minutes.
- After searing, turn the oven temperature down to 325°F [165°C] and continue to roast, uncovered, for approximately 15 minutes per pound [33 minutes per kg] until the internal temperature is 5 to 10 degrees lower than your preferred finished temperature. *see notes for help*
- ¾ of the way through your calculated cooking time, check on the roast and the internal temperature to avoid surprise over cooking.
- Once the proper internal temperature is reached, remove the pork from the oven, and transfer to a cutting board to rest for 8-10 minutes before you start carving.
To Make a Simple Au Jus
- Add 1 to 2 cups of lightly salted water or stock to the roasting pan (depending on how much water is left), along with 2 table spoons of vinegar.2 cups water
- Use the back of a spoon to loosen any dripping stuck to the pan and simmer on a hot stove, or back in the oven for 5 to 8 minutes, or until the liquid have reduced and and the flavours have intensified.
- Serve Au Jus piping hot out of the pan by spooning it over slices of your perfectly cooked pork roast, or on the side as a dip.
Notes
How long to cook bone in pork roast per pound:
- Sear at 450°F [230°C] for 15-20 minutes.
- Cook at 325°F [165°C] for approximately 15 minutes per pound.
- Check temperature 75% of the way through cooking to avoid surprises.
- For medium rare: 145 to 150°F [62 to 65°C], remove from oven between 135 and 140°F [57 to 60°C]
- For medium: Finished temperature 150 to 155°F [ 65 to 68°C] remove from oven at 140 to 145°F [60 to 62°C]
- For medium well: 155 to 165°F [68 to 73°C], remove at 145°F+ [62°C+]
Nutrition
Nutritional information is calculated using the recipe calculator and verified database available from Cronometer. Although every reasonable effort is made to provide accurate information this estimate is provided as courteously and convenience only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe.
Try the free recipe calculator at Cronometer
The recipe says to mix the seasonings with the butter…then later it says don’t do that. The butter will not stick to the raw roast. And the recommended cook time is WAY too short.
Thank for your comment!
The part where it says season the meat not the butter is referring to salt, you want to season the meat directly with salt instead of relying on the salt in the compound butter. Its important to properly season the meat itself as butter is already seasoned with salt and its easier to get the seasoning right when you are applying to straight to the meat. I will make sure this is clear in the post.
If you are having trouble getting the butter to stick to the roast your roast might be too cold which is causing the butter to harder, or the butter could also be too cold. If it still isn’t working then you will need to pat the roast dry with a paper towel to remove and surface moisture.
There is no absolute recommended cook time for this recipe since every oven and every roast will cook differently nearly every time. Its recommended to calculate your cooking time based on 15 minutes per pound to give you an approximate range for the cooking time and then continue to monitor the internal temperature with a thermometer until it reaches your desired doneness. For some it may be shorter, other it may take longer. I will try and make that more clear in the post.
If you scroll to the notes section on the recipe card there is some advice for getting your desired internal temperature. Thanks!
I made this last night for a group dinner of 12 people. I used two roasts, one just over 3lbs and one just over 4 lbs. I doubled the butter compound, but kept the time the same as the recipe. I put both rosats in the same pan, back to back, ribs facing out. I checked the internal temp at 40 mins, and both roasts were at 120. Left them in for another 20 mins, and was at 145-150. I tented them over a bed of roasted potatoes and carrots (cooked separately) and poured the pan juices over everything. Drove fifteen minutes to the party, sliced and served with a mushroom gravy previously cooked (served in an insulated coffee carafe for ease and warmth) and everyone said Yum! Seconds were served and I have one rib leftover! Thanks for an informative and easy recipe.
What a feast! Thank you so much for sharing Jennifer Im very happy you enjoyed the roasts! Mushroom gravy sounds like an amazing addition to this recipe.