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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
Table of Contents:
  • Audio Player
  • 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}

Audio Player



 

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.

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

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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 Listen to the Post
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. Patricia Tondreau says

    December 21, 2020 at 4:49 pm

    Exactly what I was looking for tonight’s rack of pork! Looks delish! Thank you!

    Reply
  2. Betty says

    December 20, 2020 at 4:11 pm

    I made this roast during the week and still have at least three chops left. How do I prepare the leftovers?

    Reply
    • Chef Dennis Littley says

      December 20, 2020 at 6:19 pm

      I usually reheat them on the stove top in the au jus that was served with the pork. If you don’t have any aujus left, we use to mix beef and chicken stock together for a faux pork stock.

      Reply
      • Patricia Stilwell says

        December 21, 2020 at 3:52 pm

        It’s just jus. Au jus mean IN or WITH juice in French, so you’re saying you reheat the leftovers in the with juice. Sorry, but it drives me crazy to see Americans do that. I’m also American btw.

      • Chef Dennis Littley says

        December 21, 2020 at 4:56 pm

        I stand corrected

  3. Paula Alfone says

    December 16, 2020 at 11:32 am

    Chef Dennis, Thanks so much for sharing this recipe. I plan to use it when cooking our pork loin for Christmas dinner. Quick question, should the loin be raised on a rack when baking or placed directly on the bottom of the baking pan? Thanks for clarifying!

    Reply
    • Chef Dennis Littley says

      December 16, 2020 at 11:35 am

      You can definitely use a rack for the roasting, it will let the hear circulate more freely.

      Reply
  4. Jan says

    December 11, 2020 at 1:02 pm

    5 stars
    I am never making pork chops by themselves ever again! This rack turned out to be so moist and flavorful. We ate them again the next night and I just quickly pan fried them. Still as good!

    Reply
    • Chef Dennis Littley says

      December 11, 2020 at 5:27 pm

      I’m happy to hear you enjoyed the rack of pork Jan. We get two nights out of a rack as well, but no one seems to mind!

      Reply
  5. Rosemary Stovall says

    November 30, 2020 at 2:03 pm

    I have never had a rack of pork. Plan to use your recipe . It calls for rough cut veggies, skin/leaves included.
    Comments made said they used the veggies as a side with the gravy. In the instructions, says to strain the veggies out. I am confused. Do you use the veggies as part of the meal and discard the skins and leaves?

    Reply
    • Chef Dennis Littley says

      November 30, 2020 at 2:14 pm

      if you prepare the veggies that go under to roast the pork so they look like side veggies you could do that. Although you’ll be better off surrounding the roast with the veggies than under the roast. I have found they’re never in great shape and make my sides separately.

      Reply
  6. Mary Jo Trenkner says

    November 26, 2020 at 4:46 pm

    5 stars
    My husband and brother were the only ones at the Thanksgiving table this year, and they wanted pork. Having never made a rack of pork before, I took a look online and came across your recipe. Since all of the ingredients were on hand, I decided to give it a try. It was very easy to prepare, thanks to the step-by-step instructions, and it was incredible. My husband ate 3 chops! Simple sides included the pan-roasted vegetables and gravy, stuffing, au gratin potatoes, corn & rolls. What a meal! Thank you for sharing your easy & delicious recipe.

    Reply
    • Chef Dennis Littley says

      November 26, 2020 at 5:56 pm

      you are very welcome and I’m happy to hear you had a delicious Thanksgiving dinner!

      Reply
  7. Stephanie says

    November 26, 2020 at 11:18 am

    I have two racks, about 13-14 pounds total, any significant changes I should keep in mind? I will use a larger roasting pan and plan to cook it a bit longer.

    Thanks!

    Reply
    • Chef Dennis Littley says

      November 26, 2020 at 12:35 pm

      as long as the racks aren’t connected it should affect the overall cooking time too much.

      Reply
  8. Cfab says

    November 25, 2020 at 11:56 pm

    This is the 4th time I’ve used your very simple rack of pork recipe. It’s appreciated more each time for its simplicity, dreamy flavor and for the rave reviews from family and friends. I only add a healthy portion of chopped fresh rosemary. It is indeed the prime rib of pork. Magnificent!! I’ve paired it with garlic/roemary oven roasted red potatoes, mashed garlic red potatoes (skin on), and mashed or roasted yams. Roasted brussel sprouts, grilled asparagus & carrots, steamed artichokes or a simple spinach salad all work great. Fact is, i cant thing of much that wouldnt go well with it. Thanks for the great eats and Happy Holidays.

    Reply
    • Chef Dennis Littley says

      November 26, 2020 at 8:23 am

      You’re very welcome and I glad you’re enjoying that delicious rack of pork!

      Reply
  9. Debbie Vignola says

    November 22, 2020 at 7:42 pm

    Bought a 5.5 lb rack of pork roast for less than $17 at Costco and found this recipe!! Absolutely delicious!!! Thank you so much! Will definitely be making this again and again!

    Reply
    • Chef Dennis Littley says

      November 22, 2020 at 8:14 pm

      I’m happy to hear you discovered the joy of rack of pork! It’s one of our favorite pork dishes!

      Reply
  10. stacey f says

    November 16, 2020 at 12:18 pm

    5 stars
    Looks great! Thanks for the recipe! I found a 5 lb bone in roast last night for $4.50 (total!) and can’t wait to make it. (Meanwhile, happening in the Frozen Food section, I could alternately buy a one-serving bag of crappy processed chicken nuggets.) Pork is such an unsung hero!

    Reply
  11. Kate says

    November 04, 2020 at 8:56 am

    5 stars
    Turned out very well, will definitely do it again!

    Reply
  12. Marlene L says

    October 23, 2020 at 5:52 pm

    Where is your gravy recipe?

    Reply
    • Chef Dennis Littley says

      October 23, 2020 at 5:55 pm

      I just use the pan juices from roasting the pork. Add a little water to the pan and heat it over a burner to release any bits stuck to the pan, then strain out the veggies and large pieces.

      Reply
  13. Peggy Hoffman says

    October 04, 2020 at 2:39 pm

    Excellent first one my husband and I cooked. Couldn’t Figure out how to cut. I think it still had the chine bone what are your tips A struggle but so good and moist

    Reply
  14. Eleanor Jones says

    August 27, 2020 at 1:42 pm

    5 stars
    Perfect! This is a perfect method for bone in pork roast. I used Spicewalla’s Tuscan Blend instead of Montreal. Yum

    Reply
  15. Judy says

    August 19, 2020 at 5:18 pm

    What wine would you serve with this?

    Reply
    • Chef Dennis Littley says

      August 19, 2020 at 6:17 pm

      these days its serve what you like to drink with food. For white, I’d try a Chardonnay or Pinot Gris. For red a Pinot Noir, a Spanish-style Garnacha or Tempranillo or Italian Sangiovese or Chianti.

      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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