This really is the perfect Oven-Roasted Rack of Pork! It’s easy to make, has a rich herb crust, a perfect medium center, and is roasted with carrots, turnips, parsnips, and onions for a simple side dish!

Oven Roasted Rack of Pork Kurobuta Pork Kita Roberts GirlCarnivore

If you love cooking big roasts for friends and family, then this pork recipe is for you! If you want to try a big bone-in cut, this is also for you. And heck, if you want a picture-perfect recipe that sounds fancy but is actually really easy, then this recipe is definitely for you! 

It’s a perfect oven-roasted rack of pork that is deceptively uncomplicated to make and results in a beautiful, tender, juicy, flavorful pork roast with a golden-brown herb crust! Bonus: you can cook veggies right with it for a more complete meal that’s perfect for dinner parties!

Oven Roasted Rack of Pork Kurobuta Pork Kita Roberts GirlCarnivore

How to cook rack of pork

When it comes to cooking large cuts, low and slow is where it’s at which is why we’re roasting the rack of pork in the oven! However, to add another layer of yum, we’re searing it on the stove first for a nice crust. This gives it a perfect golden-brown crust to contrast the tender, fall-off-the-bone center. Want to take it to a whole new level? Try making a smoked rack of pork.

So, let’s break down this classic oven-roasted rack of pork recipe!

ingedients for oven roasted rack of pork

What you need to make this recipe

  • Rack of Kurobuta Pork – a more flavorful, more tender alternative to standard rack of pork. 
  • Unsalted Butter – used to sear the pork on the stove before roasting it to give it a flavorful, crispy crust.
  • Coarse Salt – you can use regular table salt as well but I love the crunchiness of coarse salt.
  • Carrots, Turnips, Parsnips, and Onions – an optional addition to the recipe but the veggies are easily cooked with the pork for a ready-to-go side dish and more complete meal!
  • Dijon Mustard and Mayo – makes up a creamy, tangy base for the pork rub with a kick of spice.
  • Garlic, Rosemary, and Thyme – takes the flavor of the rub up a notch. I recommend using fresh herbs and freshly minced garlic for the best flavor!
This rack of Pork is perfectly pink and ready for serving.

What is Kurobuta pork?

Kurobuta pork is a Japanese standard for prime pork that comes from heritage Berkshire pork. It is known for its intense flavor, rich color, and tender bite. It has a higher fat content than other types of pork which produces a beautiful marbling and delicious tenderness in the meat.

How to make the perfect oven-roasted rack of pork

This roasted rack of pork recipe is much easier to make than it looks! 

Make the rub and prep the pork

Whisk together the dijon and mayo in a small bowl, then add in garlic, rosemary, thyme, and one teaspoon of salt. 

Rub the rack of pork with the dijon mixture and let rest in the fridge for 6 hours. After it rests, bring it to room temperature for 30 minutes before cooking.

rack of pork rubbed with herb dijon paste

Prep the veggies

Melt 2 tablespoons of butter in a small saucepan or in the microwave and set aside. 

Roughly chop carrots, turnips, parsnips, and onion, and toss them together in a large bowl with the melted butter. Season with salt.

Sear the meat

Heat a roasting pan over medium heat, add the butter and swirl to coat the pan, then sear the pork, fat side down, until golden (3-5 minutes.)

Use tongs to hold the rack up and sear the sides as best you can. Remove from heat and set the pork aside.

searing sides of rack of pork in heated dutch oven

Roast the pork and veggies

Add the veggies to the pan and place the pork on top. Roast at 425ºF for 1-1 ½ hours until the internal temp of the pork is 145ºF.

Remove from the oven, cover with foil, let rest for 20 minutes, then slice carefully between the bones, and serve!

cooked rack of pork in dutch oven with roasted veggies

How to buy rack of pork

They key to buying Kurobuta, or any rack of pork is to plan ahead! Because Kurobuta is rarer than other standard pork breeds, it’s not usually found in local markets. And sometimes, finding a rack of any pork is hard to find. Here are a couple of tips:

  • Know how much you’ll need. Since you’ll likely have to special order your rack of pork, you’ll definitely want to know how much you will need. My rule of thumb is 1 pound per person, including the weight of the bone. This means about ½-¾ pound of meat per guest. I generally go with one bone per guest, with an extra rib or two for those who will come back for seconds.
  • Order through a local butcher. You can find a local butcher to order through, just make sure you’re giving plenty of notice since they will likely have to special order it. 
  • Order through an online meat company. Another option is to order through an online meat company such as Snake River Farms for Kurobuta pork. You can easily order an entire rack, which is 10-12 ribs, and have it shipped straight to you.
A Rack of Kurobuta Pork served atop a pile of root veggies. Green beans, fresh bread, and holiday place settings fill out this amazing meal.

How long should you roast rack of pork?

The rack of pork cooking time rule is usually 15-25 minutes per pound but that can obviously vary depending on your oven. What you really need to look for is the right internal temperature!

I recommend using a meat thermometer to verify that the pork has cooked to 145ºF. That could take anywhere from 1-1 ½ hours, so check at one hour and add time as needed. 

If the exterior is starting to brown but the internal temperature isn’t quite there yet, cover it in foil so it can continue to cook without burning. After the meat has reached a safe internal temperature, remove it from the oven right away so it doesn’t come out dry or tough!

Tips, tricks, and notes for this recipe

  • Sear it. This locks in moisture and flavor!
  • Roast the pork fat side up, with theo bones on the bottom. This helps the fat melt over the meat as it cooks to keep things juicy.
  • Roast to 145ºF but no longer. I recommend checking the internal temperature after 1 hour of cooking, then adding time only as needed. The last thing you want is overcooked, dry, tough pork.
  • If your pork isn’t quite as crispy as you want, you can broil it after it cooks to brown it a little more.
  • For an added flavor boost, try using Jacobsen Rosemary Salt for 1 of the 2 teaspoons of salt called for.

What to serve with rack of pork

This roasted rack of pork recipe includes an option to add roasted veggies which creates an easy side dish to fill out the meal! You can also bulk up your meal even more with roasted green beans, roasted brussels sprouts, creamy mashed potatoes, a simple spinach salad, or even homemade biscuits!

How to store

Leftover roasted pork will last double wrapped in foil in the fridge for up to 3 days or stored in a freezer bag in the freezer for 2-3 months. To reheat, thaw in the fridge if frozen, then reheat wrapped in foil in the oven at 325ºF until warmed through.

Oven Roasted Rack of Pork Kurobuta Pork Kita Roberts GirlCarnivore


If you’ve tried my Perfect Oven Roasted Rack of Pork recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

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Perfect Oven-Roasted Rack of Pork

4.96 from 48 votes
Prep: 20 minutes
Cook: 1 hour 30 minutes
20 minutes
Total: 1 hour 50 minutes
Servings: 12
Oven Roasted Rack of Pork Kurobuta Pork Kita Roberts GirlCarnivore
This is the quintessential recipe for how to make perfect oven roasted rack of pork. With juicy tender slices of herb crusted pork over roasted veggies it's a timeless holiday feast or perfect Sunday Supper. Pair with crisp green beans and mashed potatoes.


  • 1 rack of pork 10-12 ribs, Frenched. I used Kurobuto, but any rack of pork works for this recipe.

For the Roasted Veggies

  • 4 tbsp unsalted butter divided
  • 2 teas coarse salt divided
  • 2 carrots
  • 3 turnips
  • 2 parsnips
  • 2 onions

For the Herb Crust

  • 2 tbsp dijon mustard
  • 1 tbsp mayo
  • 5 cloves of garlic minced
  • 2 sprigs fresh rosemary chopped
  • 2 sprigs fresh thyme chopped


Make the Rub & Prep the Pork

  • Whisk the dijon and mayo in a small bowl together. Add the minced garlic, rosemary, thyme, and 1 teaspoon salt.
  • Rub the rack of pork with the dijon mixture and let rest in the fridge for 6 hours. Bring to room temp on the counter for 30 minutes before cooking.

Prep the Veggies

  • When ready to cook, Preheat oven to 425
  • Melt 2 tbsp butter in a small saucepan or in the microwave; Set aside.
  • Roughly chop the carrots, turnips, parsnips, and onion and toss in a large bowl with 2 tbsp of the melted butter. Season with 1/2 teaspoon salt.

Sear the Meat

  • Heat a heavy roasting pan over medium heat. Add the remaining butter and swirl to coat pan.
  • Sear the pork, fat side down, until golden 3 to 5 minutes.
  • Using tongs, hold the rack up and sear the sides as best you can. Remove the roasting pan from heat and set the pork aside.

Roast the Rack of Pork

  • Add the veggies to the pan and nestle the pork on top.
  • Roast the pork in the oven at 425 for 1 to 1 -2 hours until the internal temp reaches 145.
  • Remove from the oven and cover with foil.


  • Let rest for 20 minutes.


  • Slice carefully between the bones and serve.



Frenched is the term used when the top 1 to 2 inches of rib bones have been trimmed of meat, allowing the bones to peak through. If your rack of pork is not already trimmed, most butchers will do this as a courtesy when you purchase. 
For an added boost, I used 1 teaspoon Jacobsen Rosemary Salt for the mix on the roasted veggies. Alternatively, add some fresh rosemary to the mix. 
To store leftovers, wrap the pork in a double layer of foil. Store in the fridge for up to 3 days.  
Pork can be reheated in an oven at 325, wrapped in foil. 


Serving: 1g | Calories: 85kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 455mg | Potassium: 223mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1828IU | Vitamin C: 13mg | Calcium: 31mg | Iron: 1mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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  1. I tried this recipe for Christmas this year and it was a hit! I did brine my rack of pork for a day, but the flavor is amazing! Now I’m wondering if I can use pork of loin instead? Thank you for a wonderful recipe.

    1. Love the dry brine addition – smart move! You can totally do this foil a pork loin too – we have a great oven roasted pork loin recipe. Just make sure it has a decent fat cap (or wrap it in bacon 🥓).

  2. I’m very excited to make your recipe for Christmas. It sounds just perfect.
    I have one question, do I trim some of the fat or leave it as is? Please respond, as I plan on making this on Christmas Day.
    Thank you

    1. Hi Ms Patti, thank you for asking. We do not trim the fat from our pork roast. There’s a picture of the raw roast with the fat cap on it in this post for you to see: However, that does mean when we slice it, there is a fat cap on it that people can choose to cut off or eat. We keep it on to add moisture to the roast for juicy slices, but if you feel that it may be too thick for your family for the finished presentation, you could trim it, leaving at least 1/4″ still atop. The pork we use is a high fat Kurobuta pork, most standard loin roasts wont have a fat cap as thick. Feel free to ask me any follow up questions. I hope your Christmas feast is wonderful.

  3. Are you sure it should cook at 425?? That seems high, when you say cook it low and slow 🤷🏻‍♀️. Please advise, as I would love to try this recipe tonight

    1. Yes, we cook this roast at an oven temp of 425F until the internal temp is 140 degrees F. Make sure to adjust the cook time for the size of your roast. The key is only taking the internal temp of the pork to 145 when rested. Enjoy!