Pork Rib Roast with Garlic Herb Crust

This is your ultimate juicy pork roast: brined for max tenderness, coated in tangy mustard, and topped with a crispy garlic-herb crust. It’s savory, simple, and looks like it came straight from a fancy kitchen.

📝 Ingredients

• 8 cups cold water
• 1/2 cup kosher salt
• 4 tablespoons brown sugar
• 1 tablespoon black peppercorns
• 1 teaspoon baking soda
• 6 lb pork rib roast (bone-in and frenched if possible)
• 4 tablespoons Dijon mustard
• 6 cloves garlic (minced)
• 2 tablespoon fresh thyme leaves (chopped)
• 2 tablespoon fresh sage (chopped)
• Zest of 1 lemon
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• Freshly ground pepper (to taste)

👨‍🍳 Instructions

1. 1Brine the Roast (Do This the Day Before)
2. 2In a large container or pot, combine the water, salt, brown sugar, and peppercorns. Stir until salt and sugar are dissolved.
3. 3Submerge the pork rib roast in the brine. Cover and refrigerate for 12–24 hours.
4. 4Take the roast out of the brine and pat it completely dry with paper towels. Let it rest at room temp for 30–60 minutes before cooking.
5. 5Preheat oven to 475°F (245°C). Line a roasting pan with foil and place a rack inside if you have one.
6. 6Rub the roast all over with Dijon mustard.
7. 7In a small bowl, mix together the garlic, thyme, sage, lemon zest, olive oil, salt, and black pepper.
8. 8Gently press the mixture over the top and sides of the roast.
9. 9Place roast bone-side down on the rack.
10. 10Roast at 475°F for 15 minutes to brown the crust.
11. 11Lower oven temp to 325°F (165°C) and roast for 1.5 to 2 hours, or until the internal temp reaches 140–145°F.
12. 12Use a meat thermometer in the thickest part of the meat, avoiding bone.
13. 13Let the roast rest 15–20 minutes, tented loosely with foil, to let the juices redistribute.
14. 14Slice between the bones into thick, juicy chops and serve with your favorite cozy sides. 🥰