Pork Rib Roast

A golden crusted pork rib roast on a gray platter with fresh green parsley.

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5 from 1 vote

A savory bone-in pork rib roast with a crisp garlic-herb-pistachio crust. Perfect for holidays or special occasions.

Prep Time15

Cook Time2 15

Resting time15

Total Time2 45

Course: Dinner, Entree, Main Course

Cuisine: American

Servings: to 6 servings

Calories: 538kcal

Author: Sally Cameron

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

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

There will likely be extra crust mix and it's delicious on fish then baked or roasted! I've used it on halibut and salmon.

If you don't have a rack for the inside of the roasting pan, lay down stalks of celery to elevate the roast off the bottom of the pan. Discard celery after roasting.

Here's an alternative to a wire roasting rack.

Nutrition