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Home » Recipes » Pork Recipes

Oven Roasted Rack of Pork {Pork Rib Roast}

Published: Nov 5, 2020 · Modified: Dec 10, 2021 by Chef Dennis Littley

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When you want to cook up deliciousness in your kitchen for the holidays or a special Sunday Dinner, my Oven Roasted Rack of Pork will definitely be a crowd-pleaser. It’s easy to make and can be in your oven, roasting to perfection in less than 10 minutes. It will actually take longer to preheat your oven than it will to prep this lovely pork rib roast.

roasted rack of pork with a montreal seasoning crust on a white cutting board


 

Cooking pork is really pretty easy, and since the days of overcooking pork to make sure it’s safe to eat are behind us, you can now cook your pork a little less, serving it pink, juicy and delicious.

Of course, my recipe keeps your well-done pork roast just as tasty.

Table of Contents:
  • Ingredients for Roasted Rack of Pork
  • How do I season a Pork Rib Roast?
  • How do you cook a pork rib roast?
  • Should I cover my roast when cooking?
  • What Should I Serve with a Pork Rib Roast?
  • Recipe FAQ’s
  • More Pork Recipes You’ll Love!
  • Recipe: Oven Roasted Rack of Pork {Pork rib Roast}

Ingredients for Roasted Rack of Pork

ingredients for recipe

Other than the pork rib roast, the ingredient list is short. Here we have the ingredients (mise en place) for the roasted rack of pork, which includes the vegetables for the bottom of the pan and my favorite seasoning for meats, Montreal Beef Seasoning.

I prefer to use mustard with my rack of pork, and for this roast, I’m using stone ground mustard; Dijon mustard or olive oil can be used instead.

How do I season a Pork Rib Roast?

step one preparing recipe

Rub meat down with extra virgin olive oil and crushed garlic. Sprinkle liberally with Sea Salt and Cracked Black Pepper (or use Montreal Beef Seasoning)

step two preparing recipe

Coat the top of the roast with Dijon or Stone Ground Mustard. Sprinkle liberally with Montreal Beef Seasoning.

final step preparing recipe
  • Place rough-cut onion, celery, and carrots (including skins and leaves) in the bottom of your roasting pan.
  • Add a cup of water to the bottom of the pan before roasting. You can use stock or a combination of stock, wine, or water.
  • Add roast to a baking pan (the rough-cut vegetables underneath the pork will keep the roast off the bottom of the dish to allow air to circulate more freely around the roast).

The veggies add flavor to the pan drippings.

How do you cook a pork rib roast?

There are a few simple rules for roasting meats.

  • Let the roast come to room temperature for about 30 minutes.
  • Roast at a high temp 450 degrees Fahrenheit for 15 minutes (30 minutes for roasts larger than 10 pounds).
  • Reduce oven temp to 325 degrees Fahrenheit and cook approximately 15 minutes per pound till the desired doneness. All ovens are different, and this is an estimate. Use a meat thermometer to ensure cooking to the desired temperature.
  • Cook the meat uncovered in your roasting pan
  • Always roast with the fat side up
  • Use a meat thermometer to make sure the roast is at the temperature you desire. Remember, your roast will increase in temperature by approximately 10 degrees after removing it from the oven.
  • Remove the roast from the oven: Medium Rare 135 degrees F; Medium 145 degrees; Well Done 155 degrees F.
bone in roasted rack of pork on a white cutting board with a  romaine leaf and cooked carrots on the side

Should I cover my roast when cooking?

The answer is no. And the reason is that the coating of seasonings will help keep the roast moist. If you feel better covering the roast, do it only for the first 45 minutes of cooking, uncovering for the rest of the cooking process.

What Should I Serve with a Pork Rib Roast?

I was in the mood for garlic mashed potatoes, and although Lisa does like garlic, it has to be worked into the dish and not overpower it.

I thought that roasting the garlic would be the best choice to add flavor while still keeping it from getting too strong or overpowering the mashed potatoes.

The garlic worked perfectly, with its creamy butter-like pieces blending into the mashed potatoes perfectly. And to add even more flavor to this dish, we needed gravy. Okay, no one really needs gravy, but it makes things so much more delicious.

close up of bone in roasted rack of pork with the end cut off

Serve your favorite vegetable, and don’t forget the applesauce for those friends who can’t eat pork without it.

Important Tips for Roasting:

Years ago, I used to serve two bone racks of pork in my restaurant. I would cook the larger full rack and then cut them to order later in the evening after they were cooled. You have to think of these delicious pieces of roasted pork more along the lines of Prime Rib of Pork,  and when you serve them, they don’t have to be steaming hot. You want them to be fairly hot, but then serve them with the almost-boiling pan gravy to give it that little bump. The pork will be tender and juicier than you have ever had before.

The other important factor in having this pork come out so tender and juicy is in the roasting.

Using very high temperatures for a short time will sear and seal the meat, keeping the juices inside. You want to make sure to reduce the heat of the oven to finish the slow roasting process, which not only ensures a juicy cut of meat but also helps reduce the shrinkage of the product.

You also want to remember to cook the meat with the fat side up so the fat runs through the meat as it roasts rather than just into the pan. Don’t worry about trimming any extra fat away before roasting. You can always remove it before serving. The fat does add flavor!

This was the most flavorful, tender piece of pork I think I have ever had. It even surprised me. I hope you do try this if you can find a good rack of pork. Believe it or not, I found this rack at Costco and Sam’s Club for under $25.00. Who knew? I can’t wait to cook this again, but I will definitely invite some friends over to enjoy this magnificent piece of pork!

Recipe FAQ’s

What cut of pork is the rack of pork?

Rack of Pork is also referred to as a pork rib roast (it may also be labeled center-cut pork loin). This cut comes from the rib area of the loin, so it contains a little more fat which helps make it more flavorful.

What temperature should I cook the rack of pork?

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer.

Can the pork be a little pink?

Pork can be a little pink. The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That may leave some pork looking pink, but the meat is still safe to eat

More Pork Recipes You’ll Love!

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    Peppered Pork Tenderloin with Sweet Chili Pecan-Fruit Sauce
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    Restaurant Style Stuffed Pork Chops Recipe
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rack of pork with end cut off

Oven Roasted Rack of Pork {Pork rib Roast}

Chef Dennis Littley
This pork roast is so easy to make it almost cooks itself.  But you can take all the credit when your guests start to moan after tasting this deliciously seasoned Rack of Pork!
4.84 from 461 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 45 minutes mins
resting time 20 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Entree
Cuisine American
Servings 8
Calories 395 kcal

Ingredients
 
 

  • 1 7-8 bone center cut rack of pork the weight on this roast will vary. Using a meat thermometer will ensure its cooked properly.
  • ¼ cup dijon mustard, stone ground mustard or olive oil
  • ¼ cup sea salt & black pepper I used Montreal Steak Seasoning
  • 2 carrots -rough cut
  • 1 small onion-rough cut and include skins
  • 2 stalks of celery- rough cut
  • 6 cloves garlic peeled

Copycat Montreal Seasoning

  • 2 teaspoons mustard seeds
  • 2 teaspoons coriander seeds
  • 1 tablespoon dill seeds
  • 1 tablespoon granulated onion
  • 1 tablespoon red pepper flakes
  • 1 tablespoon granulated garlic
  • 1 tablespoon coarse sea salt
  • 1 tablespoon paprika
  • 2 tablespoons black peppercorns

Instructions
 

  • preheat oven to 450 degrees
  • In a roasting pan add your rough cut vegetables and garlic
  • rinse the rack of pork well and pat dry
  • place rack fat side up, on top of cut veggies
  • apply a liberal amount of mustard (or olive oil) rubbing it into the top of the roast
  • sprinkle entire rack with sea salt, pepper, garlic, and onion or just use my personal favorite Montreal Steak Seasoning instead of the other seasonings.
    **Add one cup of water to the bottom of the pan before roasting.
  • place pan in preheated 450 degrees F oven for 15 minutes.
  • after 15 minutes reduce the oven temperature to 325 degrees F and continue to roast for 1½ – 2 hours or until internal temperature has reached 160 degrees for well done or 145 degrees for medium.
  • Remove the Rack from the oven placing on a cutting board and allow to rest for 10- 20 minutes before slicing the meat. This will allow all the juices to remain in the rack, rather than have them run all over the plate, making the meat dry.
  • While the rack is resting, place 2 cups of water in the roasting pan and place on the stovetop on medium heat (or back in the oven) and with a spoon loosen all the baked-in meat scraps from the pan, making your pan gravy.
  • Strain out all of the vegetable pieces and any residue
  • Cut the rack along the bones, making even portions of the pork, serve with your pan gravy and your favorite sides!

Video

Notes

There are a few simple rules for roasting meat.
  • Let the roast come to room temperature for about 30 minutes.
  • Roast at high temp 450 degrees Fahrenheit for 15 minutes (30 minutes for roasts larger than 10 pounds)
  • Reduce oven temp to 325 degrees Fahrenheit and cook approximately 15 minutes per pound till the desired doneness.
  • Cook the meat uncovered in your roasting pan
  • Always roast with the fat side up
  • Use a meat thermometer to make sure the roast is at the temperature you desire.
  • Remember, your roast will increase in temperature approximately 10 degrees after removing it from the oven.
  • Medium Rare 135 degrees F; Medium 145; Well Done 160 degrees F.

Nutrition

Serving: 120gCalories: 395kcalCarbohydrates: 9gProtein: 39gFat: 21gSaturated Fat: 4gCholesterol: 108mgSodium: 1103mgPotassium: 860mgFiber: 3gSugar: 1gVitamin A: 3350IUVitamin C: 3.5mgCalcium: 105mgIron: 2.3mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.84 from 461 votes (215 ratings without comment)

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    Recipe Rating




  1. Lisa says

    April 21, 2025 at 9:24 am

    I took the roast out at 145, should have removed at 135. It cane out too well done : (

    Reply
  2. Cindy D Johnson says

    April 16, 2025 at 3:22 pm

    5 stars
    Thank you Dennis,
    This recipe was excellent! I didn’t have the Montreal seasoning, so just added garlic powder and Thyme.

    Reply
    • Chef Dennis Littley says

      April 17, 2025 at 6:43 am

      Thanks for letting me know you enjoyed my pork roast. I do love Montreal seasoning, its all the black pepper in it, but just salt, pepper and any of your favorite seasonings will work well.

      Reply
  3. Cindy D Johnson says

    April 12, 2025 at 5:47 pm

    Hi Chef Dennis,
    What internal temp do you prefer? 145 or 160

    Thanks!

    Reply
    • Chef Dennis Littley says

      April 12, 2025 at 5:48 pm

      I prefer 145, but I don’t mind the pork being a little pink.

      Reply
      • Cindy D Johnson says

        April 12, 2025 at 5:53 pm

        Great! Thanks

  4. Janice says

    April 03, 2025 at 9:51 am

    5 stars
    I am excited to try this evening but have a 3.15 lb roast (3 ribs) for the two of us. Should I follow the same cooking time that you mention (450 for 15 minutes then reduce to 325 for 15 minutes per pound thereafter)? Also, should I use a smaller roasting dish? Any other adjustments you can recommend? Thank you!

    Reply
    • Chef Dennis Littley says

      April 03, 2025 at 10:20 am

      I often cut the rack in half. You really don’t need any adjustments other than the cooking time. It’s a good idea to use a meat thermometer so you don’t end up overcooking the roast, Medium Rare 145 degrees F; Well Done 160 degrees F.
      You can definitely use a smaller pan to roast it in, the size of the pan won’t affect the roasting, but no sense using a large pan if you have a smaller one.

      Reply
      • Janice says

        April 03, 2025 at 10:52 am

        Thanks for the quick reply. So, still 450 for 15 mins and then 325 for 15 minutes per pound?

      • Chef Dennis Littley says

        April 03, 2025 at 10:57 am

        Yes, but the 15 minutes per pound is an estimate, it could take longer.

      • Janice says

        April 04, 2025 at 2:56 pm

        4 stars
        This is delicious and moist. I cooked a 3.15 lb roast and it took approximately 25 minutes per pound at 325 after initial 15 minutes at 450, not the subsequent 15 minutes per pound as written. Dennis did warn that cooking times could vary but not the ideal situation when you are preparing for hungry guests who needed to wait. Hence, why I rated four stars. Otherwise a keeper and I will make again with the cooking adjustment (and not for company until I have this down). Thank you, Chef Dennis!

      • Chef Dennis Littley says

        April 04, 2025 at 4:09 pm

        You’re welcome. Cooking the racks can be a challenge, sometimes it varies depending more on where I got the racks than the weight. Some cook faster and some cook more slowly and unfortunately I don’t have an explanation.
        When cooking for guests I would plan on having it done at least 30 minutes before its time to serve, tent it with foil if it comes out early and it will stay warm.

  5. Mike says

    April 01, 2025 at 6:41 pm

    You note that the meat will rise 10 degrees. Does that mean to pull it out at 135 for medium?

    Reply
    • Chef Dennis Littley says

      April 02, 2025 at 9:09 am

      Yes for medium you would take it out at 135 – 140.

      Reply
  6. Shanie says

    March 23, 2025 at 10:39 am

    5 stars
    Hi, I look forward to trying this! Questions for you…is a pork rib end roast also good in a slow cooker or is roasting far superior? Thanks!

    Reply
    • Chef Dennis Littley says

      March 23, 2025 at 12:58 pm

      Using a slow cooker will braise the meat instead of roasting it. Although you can make it this way and may find it a bit more tender, you won’t be getting the full flavor you would by roasting it.

      Reply
  7. Rita says

    February 17, 2025 at 12:11 pm

    5 stars
    I’ve used this recipe a few times and it’s a perfect result every time, crispy on the outside and juicy on the inside. Thank you!!

    Reply
    • Chef Dennis Littley says

      February 17, 2025 at 1:44 pm

      Thanks for letting me know you’ve been enjoying my pork roast recipe!

      Reply
  8. Tanya says

    February 12, 2025 at 12:13 pm

    Hi there,
    The roast I picked up today is called a pork loin rib roast but it does not have bones in it. Would I change anything because of that?

    Reply
    • Chef Dennis Littley says

      February 12, 2025 at 3:06 pm

      What you have is a boneless pork loin and my recipe will work on it nicely. You will want to use a meat thermometer to make sure it doesn’t overcook since the time will be a little different without the bones.

      Reply
  9. Jolene Lisowski says

    February 04, 2025 at 8:31 pm

    5 stars
    Made this recipe came out perfect! Thank you!

    Reply
    • Chef Dennis Littley says

      February 05, 2025 at 8:05 am

      You’re welcome! I’m happy to hear you enjoyed the pork roast.

      Reply
  10. Lori McClellan says

    February 02, 2025 at 4:05 pm

    5 stars
    My husband said that this was one of the best things I’ve ever made. That’s really saying something as he love almost everything I make. We’ll do this one again.

    Reply
    • Chef Dennis Littley says

      February 03, 2025 at 6:29 am

      That is high praise indeed! I hope you find more recipes on my website to try.

      Reply
  11. Robert says

    January 22, 2025 at 9:30 pm

    5 stars
    I found this recipe in 2023 while looking for an alternative to turkey for Christmas. I followed the recipe to the letter and it turned out wonderfully! This is now in regular rotation at our house and always turns out tender and juicy. Our Costco only has the rib roasts around the holidays, so I stock up for the rest of the year. This is an easy and delicious main course, highly recommend it!!

    Reply
    • Chef Dennis Littley says

      January 23, 2025 at 9:44 am

      Thanks for the great comment Robert, I’m very happy to hear you’ve been enjoying my rack of pork recipe. I’m glad you were able to find the racks at Costco, I don’t have one close by anymore but I do find them at Sam’s club occasionally.

      Reply
  12. Ruth says

    January 05, 2025 at 11:01 pm

    5 stars
    First time having it and it was delicious! Tender, flavorful and delicious! Did I say delicious 😋? Thank you for posting your recipe and my, it was so easy! Happy New Year and may God bless ya richly!

    Reply
    • Chef Dennis Littley says

      January 06, 2025 at 10:09 am

      Thank you for your wonderful comment and review, you really made my day!

      Reply
  13. daniel says

    January 01, 2025 at 11:31 pm

    5 stars
    The best I have had anywhere. Added Thyme and Rosemary.

    Reply
    • Chef Dennis Littley says

      January 02, 2025 at 10:32 am

      Fresh herbs are always a good addition! Thanks for letting me know you enjoyed the pork roast!

      Reply
  14. Karen Bowling says

    January 01, 2025 at 7:58 pm

    5 stars
    I made this today and it was the best pork roast I have ever made. Never made one like this before. Thank you so much. Happy new year.!

    Reply
    • Chef Dennis Littley says

      January 02, 2025 at 10:33 am

      You’re very welcome and I’m happy to hear you enjoyed the pork roast!

      Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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