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rack of pork with end cut off
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4.79 from 342 votes

Oven Roasted Rack of Pork {Pork rib Roast}

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!
Prep Time10 minutes
Cook Time1 hour 45 minutes
resting time20 minutes
Total Time2 hours 10 minutes
Course: Entree
Cuisine: American
Servings: 8
Calories: 395kcal
Author: Chef Dennis Littley


  • 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


  • 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!



There are a few simple rules for roasting meets.
  • 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 meat uncovered in your roasting pan
  • Always roast 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 from oven.
  • Medium Rare 145 degrees F; Well Done 160 degrees F.


Serving: 120g | Calories: 395kcal | Carbohydrates: 9g | Protein: 39g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 1103mg | Potassium: 860mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3350IU | Vitamin C: 3.5mg | Calcium: 105mg | Iron: 2.3mg