Simple and Savory Roasted Pork Rib Roast for Any Occasion
Easy and Flavorful Garlic and Thyme Roasted Pork Rib Roast
If you’re searching for a hearty, flavorful dinner that’s simple to prepare but impressive enough for guests, look no further than this roasted pork rib roast. With just a handful of ingredients—grated garlic, fresh thyme, salt, and black pepper—you can create a savory, aromatic main dish that tastes like it took hours of work, but is surprisingly easy to make.
Why Pork Rib Roast?
Pork rib roast, sometimes called a rack of pork, is a cut that offers both tenderness and a beautiful presentation. When roasted on the bone, the meat remains juicy and rich, while the outer fat crisps into a flavorful crust. It’s a fantastic centerpiece for holiday gatherings or a cozy Sunday dinner.
The Simple Seasoning That Delivers Big Flavor
The beauty of this recipe lies in its simplicity. Grated garlic infuses the meat with pungent, earthy depth, while thyme adds herbal freshness. Coarse salt helps to form a crust, and cracked black pepper lends just the right amount of heat. Together, these basic pantry ingredients transform a humble cut into something truly memorable.
Cooking Method
Start by patting the pork rib roast dry and rubbing it generously with the garlic, thyme, salt, and pepper mixture. Allow it to rest at room temperature for about 1-2 hours. Roast the pork roast low and slow, then finish it off with high heat to develop a golden crust, aiming for an internal temperature of 145°F (63°C). Let it rest for 10–15 minutes before carving.
Perfect Side Dishes
This roast pairs beautifully with a variety of sides:
- Crispy Potatoes a la Plancha: The Ultimate Golden Side Dish soak up the juices and complement the savory notes.
- From Italy to the South: Black-Eyed Peas Get a Smoky Upgrade complement pork immensely.
- Sautéed green beans with lemon zest or roasted Brussels sprouts bring a bright, slightly bitter balance to the richness of the meat.
For a lighter option, a simple arugula salad with a lemon vinaigrette helps cut through the roast’s richness.
Wine Pairings
Pork is famously wine-friendly, and this roast is no exception.
- For red wine lovers, a Pinot Noir offers light tannins and bright acidity that won’t overpower the meat.
- A Grenache-based blend can also complement the herbal notes of the thyme.
- If you prefer white wine, try a Chardonnay with a hint of oak, or a dry Riesling that provides a nice contrast to the garlic and spice.
Pork Rib Roast Tonight
This garlic and thyme roasted pork rib roast proves that easy doesn’t have to mean boring. With minimal prep and a few fresh ingredients, you can serve a dish that’s both elegant and satisfying. Whether you’re entertaining guests or treating your family to something special, this recipe is sure to become a go-to favorite.
Roasted Pork Rib Roast for Any Occasion
Ingredients
- 2 lb pork rib roast, 1 kg
- 5 cloves garlic grated
- 1 tbsp thyme
- 1 tbsp salt
- 1 tsp white pepper, adjust to taste
Equipment
- 1 baking sheet or baking dish
- 1 meat thermometer
Instructions
- Season the roast 1 to 2 hours prior to cooking.
- To season the roast score the fat cap on the pork rib roast about 1/4 inch deep in a criss-cross pattern. To do so, on the fatty side of the pork rib roast make 1/4 inch deep diagonal cuts every inch. Then turn the pork rib roast a quarter turn and make 1/4 inch deep diagonal cuts the other way. This will help the seasonings penetrate the meat.
- Place the grated garlic, pepper, salt, and thyme in a bowl and mix together.
Using your hands, a spoon or spatula, spread the seasoning blend all over the pork rib roast, pressing into the cuts on the fat cap.- Cover with saran wrap and let sit for 2 to 8 hours in the refrigerator, removing 1 hour before cooking.
- When it is time to cook, turn on the oven to 140C/275F.
- Once the oven reaches the temp place the pork rib roast on a baking sheet or baking dish.
- Roast in the over for 90 min. We achieved an internal temp of 140F at this point.
- Next, turn on the broiler and brown the roast for 5-15 minutes 8-12 inches from the broiler.
Remove from the oven and let rest for 5-10 minutes.
To serve, cut along the rib bones to remove the pork rib meat in a full piece. Then slice 1/2 inch thick cuts.
