Herbed Pork Ribeye Roast

This Pork Ribeye Roast recipe is impressive yet simple, includes the savory flavor of bacon, and will make you look like a kitchen superstar.

Pork Ribeye Roast Recipe

The pork rib roast (or rack of pork) is the pork equivalent of a standing beef rib roast or a rack of lamb.

It is the perfect Thanksgiving, Christmas, or holiday meal that is more economical than a beef or lamb option.

The pork rib roast is not always available in the supermarket meat case, but you can order it ahead of time by asking your meat department manager or butcher.

At the meat counter ask the butcher to “french” the roast. Not sure what that even means?

“Frenching” basically means the meat will be cut away from the end of each rib so that part of each bone is out. Adding an element of elegance without an increase in difficulty for the recipe.

This cut will impress your guests with its taste and stunning presentation.

Ingredients

• One 6 or 8-rib pork ribeye roast (Rack of Pork), frenched
• 8 cups cauliflower florets (about 1 large head)
• 4 shallots, sliced (or substitute an onion)
• 3 slices bacon cut crosswise into 1/4-inch slices
• 1 cup Chardonnay, dry white wine or apple juice
• 1/3 cup heavy cream
• 2 shallots, finely diced
• 6 tablespoons cold unsalted butter
• Seasonings: 1 teaspoon dried oregano, 1 teaspoon dried thyme leaves, 1 teaspoon rosemary, 1 1/2 teaspoons salt, 1 1/2 teaspoons pepper

Recipe Tips

• Ask the butcher to reserve your pork ribeye roast to ensure it will be available for your gathering.
• Preheat your oven before you place the roast to keep even heat distribution.
• Slice between ribs to perfectly create serving portions.

How to cook a pork ribeye roast

Preheat the oven to 375 degrees F. Arrange one oven rack in the lower third of the oven and one in the upper third.

Combine oregano, thyme, rosemary, salt and pepper in a small bowl. Set aside 2 teaspoons of the herb mixture and sprinkle the remaining mixture over all sides of the pork.

Place pork fat side up in a shallow roasting pan then place on the lower rack in the oven.

Roast until the pork’s internal temperature reaches between 145 degrees F (medium rare) to 160 degrees F. (medium), approximately 1 1/2 to 1 3/4 hours.

About 30 minutes before the pork finishes cooking, combine the cauliflower, shallot slices, and reserve herb mixture in a large mixing bowl.

Transfer to a rimmed baking sheet and scatter bacon on top.

Place baking sheet on the upper rack in the oven, and roast until cauliflower is tender and bacon is brown—about 40 minutes.

Meanwhile, make the chardonnay butter sauce: In a medium saucepan over medium-high heat, combine wine, cream and diced shallots and boil.

Cook, stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over).

Remove from heat and whisk in butter, 1 tablespoon at a time, waiting until the pieces melt before adding more.

Add salt and pepper to taste. Cover to keep warm, set aside.

Remove the roast from the oven and let rest for 10 minutes. The cauliflower will continue cooking. It should be done about when the roast is finished resting.

Slice the roast between the rib bones. Serve drizzled with the pan juices, cauliflower, and sauce on the side.

What is pork ribeye roast?

The pork rib roast is cut from the rib area of the loin, so it is more tender and flavorful than a center-cut pork loin roast.

This versatile cut of meat. We use it in many different dishes and it is both bone-in and boneless. Our recipe highlights the bone-in ribeye roast, using the “frenching” meat cutting method.

What cut is a pork ribeye roast?

The pork ribeye roast (or rack of pork) is the pork equivalent of a standing beef rib roast or a rack of lamb.

The cut comes from a pork loin, so it is a leaner cut of meat that can be tough if overcooked.

A pork ribeye roast is a simpler version of a pork crown roast, a pork rib roast tied into a circle.

This cut makes an elegant centerpiece for a special occasion dinner.

How long to cook pork ribeye roast in the oven?

The total baking time for this herbed pork ribeye recipe is approximately 1 3/4 hours.

This type of roast should be carefully watched because overcooking this roast will make it tough.

Use an instant-read thermometer to make sure the temperature of the roast does not go over 145 degrees F.

Then, take the pork roast out of the oven and let it rest for 3-10 minutes. This gives the juices time to redistribute.

Can a pork loin ribeye roast shred?

A ribeye roast is a lean cut that tends to dry out if used for shredding.

Pork shoulder and pork butt are the ideal cuts of meat for pulling purposes to create fall-apart tender meat.

Bone-in vs. Boneless Pork Ribeye Roast

The bone-in version of this roast on the other hand may provide more flavor and can serve as a showstopper when presented correctly.

A boneless pork ribeye roast will be leaner, easier to find, and often cook quicker. For a simple boneless roast recipe, try this Roast Pork Loin in the Oven.

The personal preferences of many meat lovers, grillers, and chefs will vary. Popular opinion amongst these groups claims that the meat tastes better with bone-in.

Other Ribeye Pork Roast Recipe

This Instant Pot Pork Ribeye Roast is prepared in an electric pressure cooker and is an easy pork ribeye roast recipe with wine-infused gravy, potatoes, and carrots.

This Slow Cooker Pork Ribeye Roast is nestled on top of apple slices, a chopped onion, and simple spices, making it perfect for any crock pot.