Herb & Garlic Pork Rib Roast | Special Holiday Meal!

A bone-in pork rib roast is a simple way to create a special occasion dish for the holidays. Made with a rosemary herb rub and paired with a cranberry orange jam, this rib roast will delight any special family member or guest. Baking it low and slow will lock in all of the moisture, creating the perfect main dish!

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Skip ahead:

00:00 Intro
00:51 Preparing the rib roast
03:06 Preparing the dry rub
04:31 Applying the dry rub
07:17 Baking the roast
08:47 Preparing the orange cranberry sauce
10:43 Slicing the meat
12:02 Tasting the meat

INGREDIENTS

For the pork rib roast:

3 – 3 1/2 lb pork rib roast, bones Frenched or left with meat intact on the bones
2 tsp minced fresh rosemary
2 clove garlic, minced
1 tsp black pepper
1 tsp light brown sugar
2 1/2 tsp kosher salt

For the orange cranberry sauce

1 cup orange marmelade
1 cup fresh cranberries
2 tsp Dijon mustard
1/4 tsp ground cloves
2 tsp orange zest
2 tbsp orange juice
1 sprig fresh rosemary

INSTRUCTIONS

In a small bowl, combine the rosemary, garlic, black pepper, brown sugar, and salt, and set it aside.

Depending on preference, either French and clean the bones of the rib roast (ask your butcher to do so) or leave the meat on the bones. On the fat cap side of the roast, use a sharp knife to puncture holes approximately 1-inch deep. Rub the salt mixture over the meat and push some into each puncture hole using all of the mixture. Set the meat in the refrigerator to marinate for 1-2 hours.

Preheat the oven to 250°F.

When the meat is ready, place the roast on a rack fitted into a roasting pan with the fat side facing up. Bake in the preheated oven and roast until the internal temperature reaches 140°F, about 2-3 hours. When the meat registers 140°F, remove it from the oven.

Preheat the oven to 500°F. Once the oven is heated, return the roast to the oven. Roast the meat until the fat is crisped and the meat is browned, 12-15 minutes. Once the roast is finished, remove it from the oven and allow it to rest for 15 minutes before slicing.

While the meat is roasting, prepare the sauce. In a small saucepan, combine the orange marmalade, cranberries, Dijon mustard, cloves, orange zest, orange juice, and rosemary. Bring to a low simmer over medium heat. Cover and cook, stirring occasionally, until the cranberries burst and the sauce is thickened, 8-12 minutes.

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