I love it when pork is perfectly moist and tender, and this Pork Rib Roast recipe is a total winner! Even if you don't cook often, it's easy enough to follow and end up with a successful result every single time. I love the Dijon mustard and thyme flavors in the pork's crust, which also acts like a barrier to keep the meat juicy inside.
Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 2 hours and 5 minutes
- 🍴 Servings: 8
- 🧄 Flavor Profile: Juicy, savory, and richly seasoned with a crispy, golden-brown crust and tender, flavorful meat throughout.
- 🍚 Best Served With: Creamy mashed potatoes, roasted vegetables, and a drizzle of pan gravy or au jus for a classic, hearty meal.
- 🧊 Make Ahead?: Yes, you can season it a day in advance and refrigerate to enhance flavor, then roast fresh before serving.
Summarize and Save This Content On
If you're not typically a pork fan, I think a good recipe that's cooked properly can change your mind. Pork gets a bad reputation as being dry and easy to overcook, which is why this pork prime rib recipe takes the guesswork out of dinner. It's good enough to be a centerpiece on your holiday table or as a lazy Sunday meal!
If you love this bone-in pork rib roast, then you need to try these baked bone-in pork chops and sous vide ribs.
Why This Recipe Works
- The cook is temperature-driven: The cooking time is more based on the level of doneness and size than on the time. This ensures that it's cooked properly and to your liking, whether that's well done or not!
- Low heat cooks it to perfection: I prefer to cook the pork roast at a lower temperature and then finish it at a higher temperature to brown the crust. I find that this method cooks it most evenly.
- It's fancy for a party, but easy for anytime: The presentation of a Frenched pork rib rack roast is stunning. This makes it a showstopper as the main course for a special occasion or event. However, the recipe is simple enough to make on any night of the week.
Ingredients
All the ingredients needed for this pork prime rib recipe are listed below. It's really very simple!
- Pork roast: You'll need a bone-in pork prime rib with a decent fat cap for this recipe. I also recommend that it has plenty of marbling as well because the fat adds moisture to the meat as it cooks.
- Grainy mustard: This is more often used as a binder for the crust than to add flavor to the pork. You can also use a smooth Dijon mustard as a substitute.
- Kosher salt: I think this is one of the most important ingredients, but it's used to season the pork and to help the meat retain moisture and flavor. As the pork roast sits in the fridge covered in salt, the surface will dry out, which helps it brown better.
- Fresh thyme: You can use any fresh herbs you like, but I love the woody, savory flavor of thyme with pork. Fresh herbs roast so well in the oven, but if you must use dried, cut the measurement in half.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Garlic and herb: Combine the fresh thyme with 1 tablespoon of fresh rosemary, 2-3 cloves minced garlic, and 3-4 tablespoons of softened unsalted butter to make a garlic and herb version.
- Maple Dijon: Add 1 tablespoon of real maple syrup to the mustard (or swap it with Dijon) to provide some sweetness that pairs well with the mustard and the pork.
- Hint of spice: Include ¼ teaspoon of ground cayenne pepper or crushed red pepper flakes with the thyme for some heat.
How to Cook a Pork Rib Roast
I like to coat my pork with salt and let it dry-brine in the fridge for around 3 hours. Then, take your pork roast out of the refrigerator about 45 minutes before you plan to cook it, and preheat your oven to 275F for the first round of cooking.
Step 1: Prepare the roast. After your pork prime rib has come to room temperature, place it in a roasting pan and coat it with the grainy mustard and fresh thyme.
Step 2: Cook and rest. Place it into the oven and allow it to cook until it reaches 130°F, which is roughly 2 hours. Remove it, tent it with foil, and let it rest for 20-30 minutes (or when it reaches 135°F), and then cook it for 8-12 minutes at 450°F. Use this easy steak butter to create a delicious pan sauce for serving!
Expert Tips
- A meat thermometer is a must: Since cooking the pork rib roast in the oven should be based on temperature, a good digital meat thermometer is your best friend. It's accurate, and there are plenty of models that allow you to keep the probe in the meat so you don't have to keep taking it out!
- Make resting a priority: Resting the pork is also when it does its carryover cooking. It will go up another 5-7F during this time, and it also allows the juices to redistribute, so when you slice the roast, it's juicy and not dry.
- Storage directions: Store the pork whole or sliced in an airtight container with a little liquid to preserve moisture. It should stay fresh in the refrigerator for up to 4 days.
- Freezing the pork: Once fully cooled, wrap it in foil and place it in a freezer-safe bag. Keep it in the freezer for up to 3 months.
If you want a beef roast, you should try this bone-in prime rib roast.
If you enjoy pork recipes like this, check out my pork Milanese recipe. It's to the moon good.
Serving Suggestions
- If you're looking for a delicious potato side to pair with your pork, I recommend cheesy scalloped potatoes or baked sweet potato fries.
- Mediterranean roasted vegetables and honey maple carrots make nutritious and tasty vegetable options.
- Enjoy an easy dessert like Oreo-stuffed cookies after your stunning pork dinner.
- Make a chicken club sandwich with sliced leftover pork instead of chicken!
Pork Prime Rib Recipe FAQs
Ideal resting time is 20-30 minutes for a 6-8 pound roast. Be patient because resting is important to get a perfectly cooked and moist slice of pork.
You can go rustic style and slice between the bones. You may also slide your knife around the bones and remove them from one rack. Both methods work great!
The oven or a skillet is best because it won't turn your leftovers rubbery. Add a splash of water or broth to get some moisture back into the pork rib roast.
Pork Rib Roast Recipe
Equipment
Ingredients
- 8 pound pork prime rib roast
- 2 tablespoons kosher salt
- 3 tablespoons grainy mustard
- 1 ½ tablespoons fresh thyme
Instructions
- If desired, season pork with salt and allow it to sit in the fridge for at least 3 hours.
- About 45 minutes before cooking, remove the roast from the fridge. Preheat oven (with the rack in the middle) to 275F. Placing the roast on a roasting pan with an insert, spread evenly with grainy mustard and sprinkle dried thyme.
- Cook until 130F when inserted into the middle of the roast, about 2 hours, remove from the oven, tent and rest until about 135F.
- Preheat the oven to 450F, then cook for another 8-12 minutes until the outside is browned.
- Rest for another 10 minutes until the temperature rises to about 140-142F.
- Slice between the bones and serve.
Notes
- Rest your pork rib roast for about 20-30 minutes so it remains perfectly juicy when slicing it.
- If you want to avoid rubbery leftover pork, reheat it in a skillet or oven with a splash of liquid.
- A digital meat thermometer is a must since you will be cooking your pork prime rib based on temperature.
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