Easy Rosemary-Garlic Pork Rib Roast with Au Jus
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.
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
Applying the compound butter
If you are having trouble getting the butter to stick to the roast, your roast or your butter might bee too cold causing the butter to harden.
Make sure you pat your roast dry before adding the butter, this will keep the butter from sliding around as you coat it.
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
Serving: 8ozCalories: 500kcalCarbohydrates: 1.7gProtein: 46gFat: 33gSaturated Fat: 10.2gSodium: 470mgPotassium: 800mgFiber: 0.4gSugar: 0.2gSugar Alcohols: 0.03gNet Carbs: 1.3g
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