Skip to content

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.

Perfectly oven roasted pork center loin roast being sliced

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.

Rosemary garlic crusted pork rib roast sliced

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

  1. Heat oven to 450°F [230°C]
  2. Trim, cut, tie pork roast if not already done. 
  3. 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
  4. Sear uncovered in a 450°F [230°C] oven for 15-20 min
  5. Reduce heat to 325°F [165°C] and cook uncovered for 15 min per pound until center is 140°F [60°C] or higher

  6. Rest the roast, while you make the pan gravy.

  7. Carve, serve, and enjoy.

What is a Bone in Pork Rib Roast?

Raw pork rib roast frenched and tied

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). 

Pocket cut between the bone and the top loin for seasoning and cooking
Slicing to seperate the top loin from the bone creates a pocket for seasoning and even cooking

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.

Pork ribeye roast raw, slathered in a herb filled butter

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.

Crispy flavourful crust from the compound butter on a bone in pork rib roast

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.
Bone in pork roast after being seared in the oven
Bone in pork roast after being seared in the oven at 450°F [230°C] for 20 minutes
  • 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.
Oven roasted bone in pork roast fromt he top showing its gorgeous crust

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+]
Medium cooked pork roast blushing pink with a crispy outer crust
Blushing pink bone in pork roast cooked to medium

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

Herb crusted bone in pork loin roast being carved
Prep Time 30 mins
Cook Time 1 hr 30 mins
Resting Time 10 mins
Servings 8 servings
Calories 500 kcal
Net Carbs 1.3 g
Simple oven roasted bone in pork roast is slathered in a flavourful herb butter and cooked to perfection. An easy oven roasting method for perfect pork roast.


  • Knife and Cutting Board
  • Food Processor
  • roasting pan


  • 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
  • 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


20 to 30 minutes beforehand

  • Remove pork roast from the fridge, unwrap, trim if necessary, 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.


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.
Example, for a 4 lb [1.8kg] roast:
Searing time: 20 minutes 
Roasting Time: 15 x 4 = 60 min
Check on roast 40 minutes into roasting (60 x 0.75 = 40 minutes).
Total Cooking time = 20 minutes (sear) + 60 minutes = 80 minutes (1 hour 20 minutes)
Pork Target Internal Temperatures:
  • 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+]


Serving: 8ozCalories: 500kcalCarbohydrates: 1.7gProtein: 46gFat: 33gSaturated Fat: 10.2gSodium: 470mgPotassium: 800mgFiber: 0.4gSugar: 0.2gSugar Alcohols: 0.03gNet Carbs: 1.3g
Did you give this a try?Mention @yummyforadam or use #yummyforadam on instagram!
Looking for a different low carb recipe?Something you don't see here or looking for a low carb version of your favourite recipe? Let me know so I can get working on it! Contact me directly or leave a comment!
Keywords: bone in pork roast, oven roasted pork, pork rib roast, rack of pork

Take a second to share if you liked this recipe:

Oven roasted bone in pork roast fromt he top showing its gorgeous crust

Have You Joined our Gang?


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?

Can you eat fruit while following a low carb or keto diet?

Here is a practical guide to eating fruit on a low carb diet, what to watch out for, and how to make it work for you.

Plus a full list of fruits under 10g net carbs per reasonable serving!


Check it out !

5 Quick Tips to Master This Recipe

  1. Season the meat, not the compound butter. Rub the pork with salt and pepper before applying the butter to ensure the seasoning is adequate.
  2. Roast uncovered, fat side up. Covering will prevent the outer crust from forming. It doesn’t need protection, roast uncovered. 
  3. 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. 
  4. 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.
  5. 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.
Food Photography: Pork Roast from the side

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!”

BLushing pink ork roast sliced on a cutting board


Leave a Reply

%d bloggers like this: