Looking for a main dish that’s easy to make but impressive enough for a special occasion? This oven-roasted pork rib roast checks all the boxes. Juicy and flavorful, it features a bone-in cut with a golden crust of pistachios, garlic, and herbs—perfect for a holiday or any time you want to serve something special. It's easy to do! Let me show you how.
Make this stunning roasted rack of pork for your next holiday dinner—it’s easier than it looks, with a pistachio-herb crust and tender, juicy meat. The crust comes together fast in a food processor. Once the roast is in the oven, it needs little attention. Elegant enough for guests, simple enough for family as Sunday dinner. You're sure to receive rave reviews.
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Why You'll Like This Recipe
- Elegant but easy – A holiday-worthy and special occasion pork rib roast.
- Flavor-packed crust – Pistachios, garlic, and herbs form a golden crust.
- Juicy, bone-in pork – Roasting on the bone keeps the meat tender and flavorful.
If you enjoy pork, try this roast pork tenderloin with Dijon mustard sauce.
Recipe Ingredients
- Pork: Bone-in pork rib roast, chine bone removed, also called a rack of pork.
- Pistachios: Raw, shelled, unsalted pistachios.
- Breadcrumbs: Use either gluten-free seasoned breadcrumbs or regular breadcrumbs.
- Herbs: Fresh flat leaf parsley (Italian parsley), and fresh chopped thyme.
- Mustard: Both whole grain Dijon and creamy Dijon mustard.
- Garlic: Both fresh cloves for the crust, and granulated garlic for the pork for extra flavor on the met.
Please see the recipe card for measurements, kosher salt, and black pepper.
These buttery baby dutch yellow potatoes are a super side dish for this pork rib roast.
Substitutions and Variations
- Nuts: Swap the pistachios with walnuts or pecans for a different flavor profile.
- Herbs: Add some fresh rosemary, dried rosemary, or sage, all good with pork.
- Garlic: No fresh garlic? Use ½ teaspoon garlic powder instead.
- Crust-free: Want to simplify? Skip the crust. Brush the roast with good olive oil, then season with salt, pepper, granulated garlic, and dried herbs. It’s still incredibly flavorful.
Try these simple whipped sweet potatoes to go along with your pork roast.
Chef’s tip for buying a rack of pork: Look for a pork rib roast with a smooth, even fat cap. A thin but solid layer of fat helps the crust adhere beautifully and protects the meat during roasting. A full, bone-in pork rib roast could have 10 ribs (about 9 pounds), great for a big gathering. If you're cooking for a smaller crowd, look for, or have the butcher cut a 5-rib roast which is about 4 pounds. It's worth seeking out pasture raised or heritage pork versus commodity pork for this special dish as it has better flavor.
How to Cook a Pork Rib Roast
Pre-heat the oven to 325°F. Why only 325° when many recipes start with a high temperature? The nut crust needs a lower oven temperature.
Because ovens vary, check on the color of the crust towards the end of roasting. If the top is browning too quickly, loosely tent the roast with aluminum foil to prevent over-browning. This keeps the crust golden without drying it out or burning the nuts and herbs.
- Add the pistachio crust ingredients to the food processor workbowl.
- Process until the nuts, herbs, and garlic cloves is fairly fine but still with a little texture. If you do not have a food processor, chop it all by hand.
- Pat roast dry with paper towels. If the pork came tied, remove butchers twine. Season both sides and ends of the pork rib roast with salt, pepper, and optionally granulated garlic.
- Mix the two mustards together and brush evenly on the top of the roast. Ready a shallow roasting pan with a rack.
Chef’s Tip: For best results, place the pork rib roast on a wire rack set inside your roasting pan to allow air to circulate and help the crust stay crisp. This is what I usually do. Don’t have a wire rack? Lay a few celery stalks under the roast to elevate it slightly. Tried it for this time and it worked, but I recommend a wire rack or a silicone roasting rack like this.
5. Cover the pork rib roast with the pistachio crust, patting it on evenly. Place roast in the oven (conventional setting) until the pork reaches 140°F internally (about 2 hours). It will rise to the perfect pork safe temperature of 145°F as it rests. Be sure to use a wireless or wired digital meat thermometer placed in the thickest part of the meat.
Chef's tip - How to know when it's done. Monitor the internal temperature of the pork rib roast with a meat thermometer. My oven has a built-in probe, but you can use a wireless thermometer like a Meater smart meat thermometer (what I use on my grill), or a wired meat thermometer. I don't recommend using a handheld instant-read thermometer as every time you open the oven to read the temperature you're losing oven heat. If you don't have a wireless or wired thermometer, they are a good investment.
When the pork rib roast is done, allow it to rest for 15-20 minutes, then place it on a cutting board and slice between the ribs with a sharp knife for nice thick pork rib chops. A cutting board with a juice groove helps control the juices.
Serving Suggestions
You'll want to serve something terrific to go with this beautiful pork rib roast! Here are my favorite sides:
- Classic creamy riced mashed potatoes are nice against the crisp crust.
- Roasted balsamic glaze brussels sprouts, or simple blanched green beans work equally as well.
- And be sure to make dessert, like a do-ahead strawberry panna cotta.
Storing and Freezing
Pork rib roast leftovers will last 3-4 days in the refrigerator in an airtight container. Meat should freeze fine except reheating overcooks the pork, so I do not freeze. We use leftovers in tacos! You can also dice it and use it as your protein in an entree salad.
Recipe FAQs
A pork rib roast, also called a pork loin rib roast or rack of pork, comes from the rib section of the loin. It’s the pork equivalent of a beef prime rib and includes the rib bones, making it flavorful and great for roasting.
Plan on about 1 rib (or chop) per person. A roast with 6 to 8 ribs typically serves 6 to 8 people, depending on appetite and side dishes. I've found that the chops are pretty thick so smaller appetites might even share a pork chop, for more servings.
Yes, but a bone-in roast adds flavor and creates a more impressive presentation. If using boneless, reduce cook time slightly and monitor internal temperature closely. Cook to temperature, not time.
Tent the pork roast loosely with foil to prevent over-browning. This helps the crust finish cooking without burning.
Yes! Let the roast rest 15-20 minutes after removing it from the oven. This allows the juices to redistribute for moist, flavorful slices.
More Roasting Recipes
Roasting is one of the easiest ways to develop deep, delicious flavor—whether you're cooking meat, poultry, seafood, or vegetables. It's mostly hands-off and great for both weeknight meals and special occasions. Here's more roasting recipes.
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📖 Recipe
Pork Rib Roast
Equipment
- Small roasting pan with rack that fits inside
- Food Processor optional
Ingredients
Pork rib roast
- 4 pound 5-rib bone-in pork roast with chine bone removed bones frenched, optional
- 2 teaspoons creamy Dijon mustard
- 2 teaspoons whole grain Dijon mustard
- kosher sea salt
- ground black pepper
- granulated garlic optional
Pistachio crust (makes extra)
- ½ cup raw, unsalted pistachios
- ¼ cup chopped fresh Italian parsley
- 2 tablespoons seasoned breadcrumbs gluten-free or regular
- 1 tablespoon fresh chopped thyme
- 2 large fresh garlic cloves chopped fine
- avocado spray
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Instructions
Get ready
- Get the roast out of the refrigerator 1 hour ahead of roasting to get the chill off. After 30 minutes, pre-heat the oven to 325°F. Coat the rack and roasting pan bottom with the avocado spray.
Make the crust
- Add the crust ingredients to a food processor, pulse and process until the crust mix is fine but still with a little texture. Without a food processor, chop everything fine by hand and combine.
Prep the pork
- Season the pork rib roast on both sides and ends with salt and pepper, and a little garlic if using. Cover the top side of the rib roast well with the pistachio mix, patting firmly and evenly. Position the meat thermometer in the side center chop of the roast.
Roast the pork and rest
- Place the roasting pan in the oven and roast pork until the thermometer reads 140°F. Temperature will rise to the perfect 145°F as the roast is resting before slicing. Note - Watch the color of the crust towards the end of roasting. If it is getting too brown, tent the top with foil.My roasts take approximately 2 hours and 20 minutes. As ovens vary, roast to temperature, not time.
- When the roast is done, allow it to rest before slicing. Arrange thick chops on a platter and serve.
Notes
Nutrition
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Nora Szekely says
Super moist, flavorful and tender, easy to follow recipe
Sally Cameron says
Thanks for commenting Nora! Glad you enjoyed it!