Preheat the oven to 450°F/232°C.
Prepare the herb marinade in a small bowl.
Place the pork rib roast fat side up in a rimmed baking pan. Baste the top, bottom and the sides of the roast with the marinade and season with salt and pepper. Let sit for 30 minutes at room temperature.
Roast at 450°F/232°C for 15 minutes then reduce oven temp to 325°F/160°C. Roast approximately 15 minutes per pound till the desired doneness. Check the internal temperature with a meat thermometer. It should read 155°F/68°C. Remove from the oven, cover with foil and let rest for 10 minutes before serving. It will reach a final 160°F/71°C. Slice and serve.
Chef Note: To “french” means to cut the meat away from the end of a rib or chop exposing the bone which makes a beautiful presentation. Ask your butcher for a Frenched Pork Rib Roast.
Preheat the oven to 450°F/232°C.
Prepare the herb marinade in a small bowl.
Place the pork rib roast fat side up in a rimmed baking pan. Baste the top, bottom and the sides of the roast with the marinade and season with salt and pepper. Let sit for 30 minutes at room temperature.
Roast at 450°F/232°C for 15 minutes then reduce oven temp to 325°F/160°C. Roast approximately 15 minutes per pound till the desired doneness. Check the internal temperature with a meat thermometer. It should read 155°F/68°C. Remove from the oven, cover with foil and let rest for 10 minutes before serving. It will reach a final 160°F/71°C. Slice and serve.
Chef Note: To “french” means to cut the meat away from the end of a rib or chop exposing the bone which makes a beautiful presentation. Ask your butcher for a Frenched Pork Rib Roast.
