Pork Rib Roast with Garlic Herb Crust

Ingredients

• 1.9 L (8 cups)cold water
• 120 ml (1/2 cup)kosher salt
• 50 g (4 tablespoons)brown sugar
• 1 tablespoonblack peppercorns
• 1 teaspoonbicarbonate of soda
• 2.72 kg (6 lb)pork rib roast, bone-in and frenched if possible
• 60 ml (4 tablespoons)Dijon mustard
• 6 clovesgarlic, minced
• 30 ml (2 tablespoons)fresh thyme leaves, chopped
• 30 ml (2 tablespoons)fresh sage, chopped
• Zest of 1lemon
• 15 ml (1 tablespoon)olive oil
• 1.25 ml (1/4 teaspoon)salt
• To tastefreshly ground pepper

Instructions

1. 1

   Mix the brine

   The day before cooking, combine the cold water, kosher salt, brown sugar and peppercorns in a large container or pot. Stir until the salt and sugar have dissolved.

2. 2

   Brine the pork

   Submerge the pork rib roast in the brine, cover the container and refrigerate for 12–24 hours.

3. 3

   Dry the roast

   Remove the roast from the brine and pat it completely dry with paper towels. Leave it at room temperature for 30–60 minutes before cooking.

4. 4

   Prepare the oven

   Heat the oven to 245°C (475°F). Line a roasting pan with foil and add a rack if you have one.

5. 5

   Coat with mustard

   Rub the Dijon mustard over the whole roast.

6. 6

   Mix the crust

   In a small bowl, combine the garlic, thyme, sage, lemon zest, olive oil, salt and freshly ground pepper.

7. 7

   Add the herbs

   Gently press the herb mixture over the top and sides of the roast.

8. 8

   Position the roast

   Set the roast on the rack with the bones facing down.

9. 9

   Brown the crust

   Roast at 245°C (475°F) for 15 minutes to brown the outside.

10. 10

    Finish roasting

    Reduce the oven temperature to 165°C (325°F) and roast for 1½–2 hours, until the internal temperature reaches 60–63°C (140–145°F).

11. 11

    Check the temperature

    Insert a meat thermometer into the thickest part of the meat, taking care not to touch the bone.

12. 12

    Rest the roast

    Loosely cover the roast with foil and leave it to rest for 15–20 minutes so the juices can settle.

13. 13

    Slice and serve

    Cut between the bones to make thick chops, then serve with your chosen sides.

What is a pork rib roast?

A pork rib roast is a substantial cut taken from the rib section, cooked whole and sliced into chops between the bones. Roasting it as one piece gives it a striking, celebratory look and keeps the meat together for cooking.

This version pairs a salt-and-sugar brine with a mustard coating and a fresh herb crust. The technique draws on familiar roast-dinner flavours rather than one specific regional tradition.

Nutrition and macros by portion

The nutrition label shows one serving as written: 471 calories, 46g protein, 9g carbs, 27g fat.

Pork provides most of the protein and a substantial share of the fat, while the brown sugar and mustard contribute some of the carbohydrate. The recipe’s nutrition figures are per serving; round out the plate with vegetables and a suitable portion of potatoes or another starch.

Why brine the roast?

The brine seasons the pork ahead of roasting, while the brown sugar adds a gentle sweetness to the mixture. Allow 12–24 hours in the fridge, then dry the surface very thoroughly so the outside can brown.

Building the garlic-herb crust

Mustard: spread it over the roast before adding the herbs so the coating clings to the surface.

Herbs: thyme, sage, garlic and lemon zest make a savoury, fragrant topping. Press the mixture on gently rather than rubbing it off as you work.

Getting the temperature right

A hot start at 245°C (475°F) browns the crust before the oven is turned down to 165°C (325°F) for the longer roast. Keep the thermometer in the thickest part of the meat and away from the bone for a useful reading.

The stated roasting time is 1½–2 hours after the initial 15 minutes, but the internal temperature is the key doneness check. Rest the pork for 15–20 minutes before carving.

Carving and serving

Slice between the bones to make individual chops, keeping the crust intact as much as possible. A sharp carving knife makes it easier to portion the roast neatly.

Sides that suit the roast

Serve the pork with roast potatoes, mashed potatoes or another comforting starch, plus a green vegetable such as cabbage or green beans. A sharp apple sauce or a spoonful of mustard can balance the rich, savoury crust.

Recipe notes & tips

• Brine the roast in a container large enough to keep it fully submerged.
• Pat the pork dry thoroughly after brining to help the crust brown.
• Let the roast stand at room temperature for the full 30–60 minutes before roasting.
• Use a thermometer in the thickest part of the meat, not against a bone.
• Rest the roast loosely covered so the crust does not become trapped in steam.
• Carve between the bones for even, generous chops.

Variations

• Add rosemary: replace some of the thyme with chopped rosemary for a more resinous herb flavour.
• Use orange zest: swap the lemon zest for orange zest for a softer citrus note.
• Change the mustard: use wholegrain mustard in place of Dijon for a coarser coating.
• Add fennel: mix a little crushed fennel seed into the herb mixture for a gentle aniseed note.
• Serve with apple: offer apple sauce alongside the chops for a sweet-tart contrast.

Common mistakes to avoid

• Skipping the brine: the roast misses its long seasoning period, so plan to refrigerate it for 12–24 hours.
• Leaving the surface wet: excess moisture can hinder browning, so pat the roast thoroughly dry.
• Touching the bone with the thermometer: this can give an unhelpful reading; measure in the thickest part of the meat.
• Relying only on the clock: roasting time can vary, so check the internal temperature as directed.
• Cutting straight away: the juices have no time to settle, so rest the roast for 15–20 minutes before slicing.

How to store

Refrigerate leftover pork in a covered container and use within 3–4 days. Reheat until piping hot, taking care not to overcook the meat; leftover slices can also be served cold.

Frequently asked questions