Pork Prime Rib
This Pork Prime Rib is tender, juicy and finished with a golden crust that makes it feel extra special. With just kosher salt, grainy mustard and fresh thyme, it's simple, flavorful and perfect for gathering everyone around the table.
Whether it's a holiday meal, Sunday dinner or a special gathering, this pork roast brings that "wow" factor without extra stress. It's elegant enough for company but simple enough to feel totally doable.
Our Poor Man's Prime Rib follows the same low-and-slow technique with a beautiful crust.
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Ingredients
With just a quick trip to the grocery store, you will be ready to make this simple recipe.
See the recipe card below for the exact quantities of each ingredient.
- Frenched Pork Rib Roast (6-8 pounds): A larger roast ensures even cooking and juicy slices; and the French cut makes it look fancier.
- Kosher Salt: Enhances flavor and helps draw moisture to the surface for a better crust.
- Grainy Mustard: Adds depth and creates a light coating that helps the thyme adhere.
- Fresh Thyme: Brings subtle herbal warmth that complements the richness of the pork.
Make things easier by having the following items ready before you begin: a roasting pan with insert or broiler pan, measuring spoons and instant-read thermometer.
Variations
- Black Pepper: Add freshly cracked black pepper for a sharper finish.
- Olive Oil: Rub lightly with olive oil before mustard for extra browning.
- Garlic: Mix minced garlic into the mustard for more bold flavor.
- Herbs: Swap thyme for rosemary for a deeper herb profile.
How to Make Pork Prime Rib
Check out how quick and easy it was to make this easy recipe.
If desired, season pork with salt and allow it to sit in the fridge for at least 3 hours.
About 45 minutes before cooking, remove the roast from the fridge. Preheat oven (with the rack in the middle) to 275F. Place roast on a roasting pan with an insert, spread evenly with grainy mustard and sprinkle thyme.
Cook until 130F when inserted into the center of the roast, remove from the oven, tent and rest until about 135F.
Preheat the oven to 450F, then cook for another 8-12 minutes until the outside is browned.
Rest for another 10 minutes until the temperature rises to about 140-142F.
Slice between the bones and serve.
Hint: Use a meat thermometer, do not just rely on cooking time, since the size of your roast and ovens can vary.
Recipe Tips
- Let it Rest Twice: Resting allows juices to redistribute for tender slices.
- Roast Fat Side Up: The fat cap helps baste the meat naturally as it cooks.
- Don't Skip the High Heat: That final step creates the crust for added texture.
If you prefer a slightly higher starting temperature method, our Roast Deboned Leg of Lamb walks through another excellent roasting approach.
More Mains
Storage Instructions
- Refrigerator: Store sliced pork, tightly wrapped, in an airtight container for up to 3-4 days.
- Freezer: Wrap tightly in plastic wrap and aluminum foil and place in a freezer-safe bag for up to 2 months.
- Reheating: Warm gently in a 300F oven, with a splash of broth or water, covered with foil to avoid drying out.
Serving Suggestions
- Side Dishes: Idahoan Mashed Potatoes, Honey Glazed Carrots, Sauteed Green Beans, Brussels Sprouts Casserole, Maple Bacon Brussels Sprouts and Green Bean Casserole.
Pork Prime Rib Roast Recipe FAQs
For juicy results, remove at 130F and allow it to rest to 140-142F for a perfect medium finish.
They come from similar areas, but a rack of pork includes the rib bone, which adds flavor and presentation.
Yes. Salting 12-24 hours ahead will deepen flavor and improve the crust.
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Pork Prime Rib
Equipment
- Roasting Pan with Insert
- Measuring Spoons
Ingredients
- 6-8 lbs pork prime rib roast
- 2 tablespoon kosher salt
- 3 tablespoon grainy mustard
- 1 ½ tablespoon fresh thyme
Instructions
- If desired, season pork with salt and allow it to sit in the fridge for at least 3 hours.
- About 45 minutes before cooking, remove the roast from the fridge. Preheat oven (with the rack in the middle) to 275F. Placing the roast on a roasting pan with an insert, spread evenly with grainy mustard and sprinkle thyme.
- Cook until 130F when inserted into the center of the roast, remove from the oven, tent and rest until about 135F.
- Preheat the oven to 450F, then cook for another 8-12 minutes until the outside is browned.
- Rest for another 10 minutes until the temperature rises to about 140-142F.
- Slice between the bones and serve.
Notes
- Let it Rest Twice: Resting allows juices to redistribute for tender slices.
- Roast Fat Side Up: The fat cap helps baste the meat naturally as it cooks.
- Don't Skip the High Heat: That final step creates the crust for added texture.
- Use a Meat Thermometer: Do not just rely on cooking time, since the size of your roast and ovens can vary.
- Refrigerator: Store sliced pork, tightly wrapped, in an airtight container for up to 3-4 days.
- Freezer: Wrap tightly in plastic wrap and aluminum foil and place in a freezer-safe bag for up to 2 months.
- Reheating: Warm gently in a 300F oven, with a splash of broth or water, covered with foil to avoid drying out.
Nutrition
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We love making this, it is such a simple recipe and it turns out so moist and perfectly cooked, every single time. Everyone loves it.