We’ve taken the guesswork out of achieving that perfect balance: a beautifully browned exterior giving way to juicy, tender meat within. It’s a dish that looks like you spent all day in the kitchen, when in reality, your oven did most of the work.
Table of Contents
- Rack of Pork Ingredients
- How to Make Rack of Pork Recipe
- Make the rub and prep the pork
- Prep the veggies
- Sear the meat
- Roast the pork and veggies
- How long should you roast rack of pork?
- Bone In Pork Rib Roast Tips
- What to Serve With Frenched Pork Rack Roast
- How to Store Pork Rib Roast
- Rack of Pork Recipe Recipe
Rack of Pork Ingredients
- Rack of Kurobuta Pork – a more flavorful, more tender alternative to standard rack of pork. Learn more about standard cuts 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!
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. To find out more farm to table. Here are a couple of tips:
- 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.
- 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.
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 Rack of Pork Recipe
This roasted rack of pork recipe is much easier to make than it looks!
Make the rub and prep the pork
1. Whisk together the dijon and mayo in a small bowl, then add in garlic, rosemary, thyme, and one teaspoon of salt.
2. 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.
Prep the veggies
3. Melt 2 tablespoons of butter in a small saucepan or in the microwave and set aside.
4. 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
5. 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.)
6. Use tongs to hold the rack up and sear the sides as best you can. Remove from heat and set the pork aside.
Roast the pork and veggies
7. 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.
8. Remove from the oven, cover with foil, let rest for 20 minutes, then slice carefully between the bones, and serve!
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!
Bone In Pork Rib Roast Tips
- 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 Frenched Pork Rack Roast
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 Pork Rib Roast
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.
If you’ve tried my Perfect Oven Roasted Rack of Pork recipe, or any other recipe on GirlCarnivore.com 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.
Rack of Pork Recipe
Ingredients
- 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
Instructions
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.
Rest
- Let rest for 20 minutes.
Serve
- Slice carefully between the bones and serve.
Video
Notes
Nutrition
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I appreciate the effort you put into creating this content. Keep it up!
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.
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 🥓).
Best pork I have ever eaten! Restaurant quality!
Yay! Thanks, Heidi!
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
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: https://girlcarnivore.com/smoked-rack-of-pork/ 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.
Great recipe. I made it for Christmas the last two years. It’s a family favorite.
Thank you Kelley! I am so glad you’re family enjoys this recipe.
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
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!
I just made today and it’s soo delish!!
Thank you💕
I wish I can post the pics
I am so glad you loved it, Maria! We do share pics on my facebook page if you’d like to add them there? https://www.facebook.com/GirlCarnivore/posts/pfbid032m25sUW1Ygb6dkyUhT2DqsxpnRXLyJCUySqUJn8DRh2G3u95roT2cT8o43Mw84ryl
This pork roast was absolutely delecious. Made it just like the picture. Best pork we have ever ate.
Thanks, Tony! Glad you gave this one a try. Happy Holidays!