- 6 quarts cold water, divided
- 8 large fresh thyme sprigs
- 6 Turkish bay leaves, crumbled
- 2 teaspoons whole black peppercorns
- 1 6- to 6 1/2-pound center-cut pork rib roast (8-bone; about 12 to 14 inches long), well-trimmed
- 2 tablespoons chopped fresh thyme
- 2 teaspoons whole black peppercorns, crushed in mortar with pestle or in resealable plastic bag with mallet
Combine 1 quart water and all remaining ingredients in medium saucepan. Bring to boil, stirring until sugar and salt dissolve. Pour brine into wide pot or container large enough to hold pork (3- to 4-gallon capacity). Add remaining 5 quarts cold water; stir to blend. Let stand until brine is cool to touch, about 1 hour.
Place pork on work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2 inches of meat attached to bones (do not cut meat off bones completely). Tie meat back onto bones with kitchen string at 2-inch intervals. Place roast in brine, submerging pork completely and weighing down with heavy pot if necessary. Cover and refrigerate 5 days.
Remove pork from brine; discard brine. Rinse pork under cold running water for 5 minutes to reduce saltiness; pat dry with paper towels. Place pork on rack set over sheet of foil; let stand at room temperature 2 hours.
Position rack in center of oven and preheat to 400°F. Place pork on rack in large roasting pan. Mix thyme and crushed peppercorns in small bowl; sprinkle mixture over pork. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven. Let roast rest 30 minutes (internal temperature of roast will increase 5 to 10 degrees).
Remove kitchen string from roast. Cut meat into slices and serve.
- 3 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary leaves
- One 4-pound pork rib roast cut from the loin end, chine bone removed
- Salt and freshly ground pepper
In a small bowl, blend the garlic with the olive oil, thyme and rosemary. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 500°. Set the pork in a small roasting pan and season with salt and pepper. Roast the pork for 15 minutes, then reduce the oven temperature to 325°. Continue roasting the pork for 40 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Transfer the pork to a carving board and let stand for about 10 minutes. Cut between the ribs, transfer the chops to plates and serve.
- 2 teaspoons seasoned salt
- 1 teaspoon ground black pepper
- 2 pounds pork prime rib
- 2 tablespoons oil, or more as needed
- 1 quart sauerkraut, divided
- 4 potatoes, peeled and quartered
- 6 carrots, peeled and coarsely chopped
- 2 apples, peeled and cut into small chunks
- ¼ cup brown sugar
- ½ teaspoon caraway seeds
Combine seasoned salt and black pepper in a bowl rub over entire prime rib.
Heat oil in a large skillet over medium heat. Place prime rib in hot oil and cook until browned, about 2 minutes per side.
Spread 1/2 of the sauerkraut into the bottom of a slow cooker top with potatoes, carrots, apples. Add pork and top with remaining sauerkraut, brown sugar, and caraway seeds.
- 8 cups warm water
- 8 cups brewed French-roast coffee
- 1 cup kosher salt
- 1 (1 ounce) package dry French onion soup mix
- 1 onion, diced
- ¼ cup minced garlic
- 2 tablespoons Worcestershire sauce
- 1 (6 pound) standing beef rib roast
- 2 teaspoons garlic powder, or to taste
- 2 teaspoons onion powder, or more to taste
- ground black pepper to taste
Stir warm water, coffee, kosher salt, onion soup mix, onion, garlic, and Worcestershire sauce in a 16-quart stock pot until salt and onion soup mix has dissolved. Lay roast in the brine and cover pot refrigerate at least 8 hours. Turn roast over at least twice during brining.
Preheat oven to 375 degrees F (190 degrees C).
Remove roast from brine and pat dry with paper towels. Place roast on a rack in a roasting pan with the fat side down sprinkle with garlic powder, onion powder, and black pepper. Flip roast and season other side the same way. Let roast stand until it reaches room temperature, about 1 hour.
Place roast into preheated oven and bake for 1 hour.
Turn off heat and leave meat in the hot oven, without opening oven door, for 3 hours. Turn oven back on and set heat for 375 degrees F (190 degrees C). Let roast reheat until an instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for medium-rare, 30 to 40 minutes.
Pork Prime Rib Recipe
- ¾ cup Dijon Mustard
- 2 Tablespoons Worcestershire
- 2 Tablespoons Soy Sauce
- 4 – 5 cloves Fresh Garlic
- 1 Tablespoon Fresh Rosemary finely chopped
- 2 Tablespoon Sea Salt
- 2 Tablespoon Cracked Black Pepper
- 1 teaspoon Red Pepper Flakes
- Prepare charcoal smoker for indirect smoking 275-300⁰ add Hickory wood chunks to the fire for smoke flavor.
- Season outside of Pork Prime Rib with 1 Tablespoon of Sea Salt and 1 Tablespoon Cracked Black Pepper. Reserve the left over salt and pepper for the wet rub.
- In a small bowl whisk the Dijon mustard with the remaining ingredients.
- Brush the wet rub on the outside of the prime rib giving it an even coat.
- Smoke bone side down until internal temperature reaches 140⁰.
- Remove from smoker and rest for 15 minutes before serving.
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Herb Crusted Pork Rib Roast with Root Vegetables
If you’re looking for a celebratory meal for a holiday or special occasion, and you don’t want to default to turkey or ham, try a pork rib roast. The rib roast is really the loin or 8 center-cut pork chops still attached together. A French-cut pork rib is one where the meat is removed from the bone, leaving the exposed ribs to make an impressive presentation.
Herb Crusted Pork Rib Roast with Root Vegetables
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh parsley
- ⅔ cup coarse fresh breadcrumbs preferably homemade
- salt and freshly ground black pepper
- 1 (8-rib) French-cut pork rib roast
- salt and freshly ground black pepper
- ¼ cup Dijon mustard
- 5 carrots halved and cut into 3-inch pieces
- 5 parsnips halved, cut into 3-inch pieces
- 1 rutabaga cut into large chunks
- 2 pounds fingerling potatoes halved
- olive oil
- ½ teaspoon dried thyme
- Pre-heat the oven to 375°F.
- Combine the rosemary, thyme, sage, parsley and breadcrumbs in a small bowl. Generously season the rib roast with salt and freshly ground black pepper. Spread the Dijon mustard all over and press the herb and breadcrumb mixture on top to cover the top and sides of the roast. Place the roast in a large 12-inch by 15-inch roasting pan and transfer the roast to the oven. Roast at 375ºF for 30 minutes.
- Toss the carrots, parsnips, rutabaga and fingerling potatoes with olive oil, dried thyme, salt and freshly ground black pepper. Once the pork has roasted for 30 minutes, add the vegetables to the roasting pan around the pork. Continue to roast for another 60 to 90 minutes (depending on the size of your roast), until the internal temperature of the pork reaches 145° on an instant read thermometer inserted into the thickest part. Toss the vegetables a few times during the cooking process to help them cook evenly.
- Remove the roasting pan from the oven. Transfer the pork to a cutting board and let it rest for at least 20 minutes, loosely tented with foil. Return the vegetables to the oven for another 10 to 15 minutes, until they are cooked to your liking.
- Slice the roast in between the bones into portions. Shingle the slices on a large platter and arrange the vegetable around them. Pour the jus from the pan over the meat and serve.
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What temperature and how long would you cook this in an airfrier?
This is not really a recipe that suited for a basket type air fryer. A pork rib roast will not fit in the unit and you can’t easily flip it over for even cooking. It would probably work in an air fryer oven, if using a smaller roast. And I am not sure you would have room for the vegetables. I would place the basket in the lower slot in the oven and tent it with foil to prevent the crust from getting too brown. I would say you air fry at 340-350°F for about 60-90 minutes depending on the size of your roast. But I do think this is a recipe you would be better off roasting in the oven if that was an option.
The Guiding Principles of Dry-Brining
Hopefully, you're now on board with this whole dry-brining game and are ready to give it a shot. Before you do, here are some general guidelines to follow for dry-brining projects.
Use Kosher Salt, Preferably Diamond Crystal
Kosher salt is a must for dry-brining because its texture makes for easy sprinkling and doesn't clump like table salt. All of us on the Serious Eats culinary team favor Diamond Crystal brand kosher salt as our basic kitchen salt.
When seasoning for dry-brining, season from up high, around eight to ten inches above the food, letting the salt granules fall evenly over the surface of your food. Season the entire surface of the food that is being treated, on all sides—top, bottom, edges, and in those pesky crevices some roasts like birds have between the wings and breast.
We generally don't call for a precise amount of salt for sprinkling over a piece of meat because it's impractical: If a recipe calls for two teaspoons of salt to be sprinkled over a chicken, it's a pain in the butt to measure out and evenly distribute those two teaspoons.
It's much more practical to learn how to season evenly on your own without a prescribed amount of salt. Practice grabbing hefty three-finger pinches of salt and letting them fall evenly through your fingers. If you want to be wicked smaht about it, practice grabbing three-finger pinches of salt, and then weigh those on a very sensitive scale to get a sense of how much you are grabbing at a time. This will allow you to more easily quantify the amount of salt you use during cooking without having to bust out the measuring spoons every time.
The amount of salt you use for dry-brining is correlated to the size of the food you are cooking. While you always want to season with an even amount of salt on all surfaces, you want to take a lighter seasoning touch with a 6-ounce fish fillet than you do with a 12-pound standing rib roast. This means for big roasts, salt it like you salt your driveway in the winter (don't want to hear it, California people, we know you don't get snow).
Give It Time
Once you've salted your meat, you need to give the salt time to do its thing. The worst thing you can possibly do is try to rush a dry-brining project. If you try to cook a steak that you've salted before the moisture on the surface has dried, you're going to end up steaming the surface of the meat initially, preventing good browning from happening.
Smaller cuts of meat like steaks and thick white fish fillets need to be either cooked immediately after seasoning (which means you won't get any of the benefits of dry-brining) or allowed to sit for at least 45 minutes after seasoning before they can be cooked you'll know they're ready when the surface is dry. Rest food, uncovered on a wire rack set inside a rimmed baking sheet, popping items in the fridge that you don't plan on cooking right away once those 45 minutes are up.
Let Big Proteins Chill: Rest and Refrigerate Uncovered
Larger format proteins like roasts, whole chickens, and turkeys need to rest even longer after salting in order to achieve all of the benefits of dry-brining. We recommend letting these items rest at least overnight in the fridge if at all possible. Again, place them on a wire rack set inside a rimmed baking sheet and refrigerate uncovered.
Don't Rinse It Off
Once the dry-brining waiting period is up, there is no need to rinse off the surface of your food. The meat will not be overly salty, and rinsing the surface with water will undo all of the surface-drying achieved by the dry-brine process. That, in turn, will prevent browning.
- Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients blend until paste forms.
- Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover let stand 2 hours at room temperature before continuing.)
- Position rack in bottom third of oven and preheat to 350°F. Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 20 minutes. Remove pan from oven let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees meat will be faintly pink).
- Transfer roasts, still interlocked, to platter reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.
Best recipe for pork I've ever eaten. I wouldn't change a thing! It received rave reviews from our Christmas dinner guests. Pork was exceedingly tender and delicious! Great special occasion meal!
Great recipe. Made a 5.5 lb single rack of pork. Roasted fat side up on a rack at 350 degrees convection roast. Took 1 hr 30 minutes to get to 140 degrees. Prior to roasting, let sit with herb paste in refrigerator for 24 hours. Then sat on counter for 2 hrs prior to cooking to get to room temperature. Also, lightly tented and rested for 30 minutes after roasting. Very tender and juicy meat. Got pork from Costco. Noted that it was pre-salted. For this reason I did not brine. Cut salt from 2 TBs to 1 TBs. Was perfect saltiness. Used a dried mushroom mix, roughly 4 cups, loosely packed. After cooking, sliced them to finish the gravy. Made the gravy the day before.
I followed directions exactly (except only rested the roast for 10 mins) and the meat was juicy, succulent and delicious. It did not really need the morel sauce but it was a nice touch. My whole house was fragrant with the smell of this roast cooking and the garlic/herb crust . I only cooked one roast which was plenty for 7 people. Took it out of the fridge and spread it with the coating about 4 hours before putting it in the oven. Internal temperature going into the oven was 64 degrees and it took 1.5 hours to get to 140 degrees internal temp. The morel sauce was thin and if I made it again I would chop the morels so it didn't have such big chunks in it.
Wonderful sauce with pork. I grilled pork tenderloin in a pan instead of rack. Also used half morel and half portobello mushrooms (grilled) to keep cost down. Served with grilled asparagus and side rolls as nothing else is needed but a great glass of pinot noir to crisp things up a bit.
Made this dish last night, it was a fabulous! The Morel sauce stayed pretty thin even after reduction. That was fine though because it soaked into the pork.
OMG. This was a massive hit! It's an absolute must for a large dinner party. Along with the fresh herbs and garlic, I added fresh garlic spears and blossoms to the rub. I also used fresh mushrooms for the sauce. Yum! I can't wait to make again. I paired with ginger garlic Bok Choy and a mashed cauliflower casserole with fresh ricotta.
Made this for Christmas dinner and it came out amazing. I followed the recipe exactly for the pork and modified the mushroom sauce a bit but it still turned out delicious. Didn't have brandy, so substituted port. Used low sodium beef stock instead of chicken. A half ounce of dried morels was $15, so subbed an ounce of dried chanterelles and made up the balance with cremini. Absolutely marvelous. Be careful not to oversalt the pan sauce. Classy and satisfying! Will definitely make this again.
Great recipe. Like some others, I double the crust ingredients and always let it marinate for a day, sometimes two, and remove it from the oven at 135. I'm a big fan of brining poultry but find the texture of brined pork quite unpleasant.
Love this recipe!! It never fails to impress my guests and continually comes out juicy. I normally only make one rack, but use the full recipe of the herb mix, it makes a beautiful crust with the fat on the pork. Yum! I have never made the sauce though :)
Had a rack of pork to cook and wasn't familiar. Didn't have all the ingredients on hand, made some subtitutions, i.e., chopped olives added and used baby portabella mushrooms instead. This may have been the best dish I ever cooked!
We usually make beef for Christmas but made pork this year. Everyone raved about this roast, and I would say it was delicious. I brined it, even though I wasn't cooking until well done. It was good & moist as leftovers, too! I also got raves about the mushroom sauce. Really easy for something so delicious!
This was the highlight of Christmas dinner! I brined the pork the day before using the Herb-brined Pork recipe from this site and I think that was the key to making this so extremely moist. The Morel Sauce was so rich and savory, a perfect compliment to the pork. For the sauce I used 1 oz morels and 1 oz shitaake.
Have made this for Christmas and the sauce is perfect with it. If you can fine Berkshire or another heirloom for the pork spend the money, it is wonderful and worth the splurge for Christmas. My family is from Texas and they did not miss prime rib at all!
Fabulous party dish. The morel sauce disappeared quickly (after pricing dried morels, I used some of those, but supplemented them with a variety of other mushrooms, dried and fresh).
Made this for Christmas dinner, minus the sauce, and served with apple-raisin chutney. I did brine the racks and the meat was very moist and tender. This was the first dinner I can remember where there was no conversation, only the clatter of knives and forks on the plates, and every plate was clean, including the kids! I served Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping and Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds, both from this site, with the racks. Delicious
I don't know how to rate when I alter a recipe. Excellent, even though my butcher did not do a good job frenching the roast. I might try to do it myself next time. Brining is perfect if you only have one oven, practically double the recipe, and are making a ham and several sidedishes that require the oven alongside. Oh yeah, brined before tying together (made space in pots more convenient) and only for about 24 hours. Used brine from Herb-Brined Pork Roast, from this site, the night before. So tasty, guests took leftovers home.
Amazing -- followed recipe exactly except I halved it. Roasted the one rack of ribs on v-shaped rack, so it would stand up. Did follow the brining suggestion at the end of the recipe. Sauce was utterly amazing -- delicious. Will DEFINITELY do this one again
The writers warn of the ends drying out with this cut when used as a crown roast. I find that brining the crown for a few hours will eliminate this issue and you will have a very impressive presentation especially if stuffed. I brine most cuts of pork with outstanding results. Moist and adding an herbal or spicy flavor of your wishes.
Made this for Christmas dinner. Was terrific. Everyone loved it. Will definetley make again.
Great way to present pork. I used fresh thyme and it was wonderful. I served it with the wild rice, squash, leek and corn side dish found on this site. My guests loved it.
I made this recipe for my family of 12 3 years running for xmas eve supper - it was a hit every time. They couldn't stop raving about the perfect flavour combinations and I have some snobby eaters in my crew. It's also very easy to get it right!
I have made this three times now and this third time was by far the best. While it was very good the first two times, I failed to note the meat tip at the bottom. This time I brined the meat as suggested (even though I like my pork medium rare to medium) and it was fantastic! Unbelievably moist and succulent. Several of my guests kept asking what kind of meat it was - not believing it was an ordinary rack of pork. Two of my guests said it was the best pork they had ever had. The morel sauce is oh-so- yummy, though I do wish it were a tad bit thicker. Next time I will thicken ever so slightly. This is a crowd- pleaser.
Oh, my this is good! Do brine the roast-I didn't notice the brining recipe until Iɽ already done my own. Mine was basically the same, but I used one can of apple juice concentrate instead of the maple syrup. All other proportions were the same. The herb crust was excellent! I got my roast at Costco, which means it is not frenched. I did my amatuer job and then roasted with the bones uncovered for the first half of the roasting and then covered the bones with foil. Not quite as pretty as the picture, but still look great- got lots of oohs and aahs when I brought it to a high tea as the "joint of meat". Because I had to transport this to the tea, I did not make the gravy but accompanied it with a very nice apple ginger chutney that was better for serving at room temperature. A wonderful recipe. Do brine the meat- it's so much more forgiving when you roast it!
Very nice. I did not make the mushroom sauce as didn't want to take up time during final moments before xmas dinner. Instead served the spiced zinfandel cranberry sauce on this web site. With butternut squash and leek puree the dinner was a hit. Next time I will make sure that the butcher has cleanly frenched the rib bones, my presentation was not as nice and clean as in the picture.
simple and a great way to showcase the morels. It also works with a roast loin
- 1 rack pork loin (bone-in, about 6 to 8 ribs, chine bone removed)
- 2 medium carrots (chopped)
- 1 medium onion (quartered, sliced)
- 2 ribs celery (chopped)
- 2 cloves garlic (chopped)
- 2 tablespoons olive oil (divided)
- 1 teaspoon paprika
- 1 teaspoon cracked black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
Cider-Brined Pork Roast
I adore this recipe, it’s elegant, juicy and flavorful. We made it for a fall holiday party it’s great for entertaining, as pork, potatoes and onions are roasted together. Perfect with a Simple Lemony Arugula Salad. For an extra twist we served this pork with Thyme Roasted Za’atar Potatoes and simply roasted onions along side the pork. However if you prefer follow the recipe and roast both onions and potatoes with the pork.
Bring brown sugar, 1 cup salt, 2 bay leaves, 1 Tbsp. coriander seeds, 1 tsp. peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool.
Place pork and brine in a large (2-gal.) resealable plastic bag. Seal bag and chill at least 8 hours.
Remove pork from brine, rinse and pat dry with paper towels. Let sit at room temperature 1 hour.
Toss potatoes and onions with 4 Tbsp. oil in a large roasting pan or on a large rimmed baking sheet season with salt and pepper and set aside.
Place rack in lower third of oven and preheat to 425°. Using the side of a chef’s knife, crush remaining 2 Tbsp. coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes.
Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°, 60–75 minutes.
Remove foil from bones and transfer pork to a cutting board let rest 30 minutes before slicing between ribs into chops.
Brine Pork Recipe
Secret Restaurant Recipe No Longer
Preparation time:ꀕ minutes but pork should marinate in brine for 12-24 hours. Makes enough brine for a 4-5 pound pork loin.
- 3/4 cup sugar
- 3/4 cup Kosher salt (or 6 tablespoons of table salt)
- 3 cups of hot water
- 5 cups of cold water
- 3 bay leaves, crumbled
- 1 tablespoon whole Allspice berries, lightly crushed
- 1 tablespoon whole black peppercorns, lightly crushed
- 10 medium garlic cloves, peeled and lightly crushed
- In a large, wide pan or bowl, dissolve the sugar and salt in 3 cups of hot water
- Add the Bay leaves, Allspice, peppercorns, garlic and 5 cups of cold water stir to combine
- Add the pork loin to the brine and cover the container with plastic wrap
- Refrigerate 12-24 hours
- Remove the pork loin from the brine and pick the spices off the meat
- Dry the pork loin thoroughly with paper towels
That’s it. For a restaurant recipe on how to cook the pork loin, click here.
And for a wonderful Sage Cranberry Dressing to serve with your pork, just click here.
Enjoy the brine recipe and all the secret restaurant recipes on the website and the company of those you share them with! - Donna
“Pork - no animal is more used for nourishment and none more indispensable in the kitchen …”