Pork Prime Rib
Pork Prime Rib is tender and juicy with a golden crust, simply seasoned and perfect for gathering around the table.
Servings: 10
Calories: 363kcal
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
Calories: 363kcal | Carbohydrates: 0.5g | Protein: 61g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 171mg | Sodium: 1578mg | Potassium: 1031mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 2mg
