Herb Crusted Pork Rib Roast with Root Vegetables

If you’re looking for a celebratory meal for a holiday or special occasion, and you don’t want to default to turkey or ham, try a pork rib roast. The rib roast is really the loin or 8 center-cut pork chops still attached together. A French-cut pork rib is one where the meat is removed from the bone, leaving the exposed ribs to make an impressive presentation.

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Herb Crusted Pork Rib Roast with Root Vegetables

  • Prep Time: 10 m
  • Cook Time: 2 h 50 m
  • Total Time: 3 h
  • Servings:


  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh parsley
  • cup coarse fresh breadcrumbs preferably homemade
  • salt and freshly ground black pepper
  • 1 (8-rib) French-cut pork rib roast
  • salt and freshly ground black pepper
  • ¼ cup Dijon mustard
  • 5 carrots halved and cut into 3-inch pieces
  • 5 parsnips halved, cut into 3-inch pieces
  • 1 rutabaga cut into large chunks
  • 2 pounds fingerling potatoes halved
  • olive oil
  • ½ teaspoon dried thyme


  1. Pre-heat the oven to 375°F.
  2. Combine the rosemary, thyme, sage, parsley and breadcrumbs in a small bowl. Generously season the rib roast with salt and freshly ground black pepper. Spread the Dijon mustard all over and press the herb and breadcrumb mixture on top to cover the top and sides of the roast. Place the roast in a large 12-inch by 15-inch roasting pan and transfer the roast to the oven. Roast at 375ºF for 30 minutes.
  3. Toss the carrots, parsnips, rutabaga and fingerling potatoes with olive oil, dried thyme, salt and freshly ground black pepper. Once the pork has roasted for 30 minutes, add the vegetables to the roasting pan around the pork. Continue to roast for another 60 to 90 minutes (depending on the size of your roast), until the internal temperature of the pork reaches 145° on an instant read thermometer inserted into the thickest part. Toss the vegetables a few times during the cooking process to help them cook evenly.
  4. Remove the roasting pan from the oven. Transfer the pork to a cutting board and let it rest for at least 20 minutes, loosely tented with foil. Return the vegetables to the oven for another 10 to 15 minutes, until they are cooked to your liking.
  5. Slice the roast in between the bones into portions. Shingle the slices on a large platter and arrange the vegetable around them. Pour the jus from the pan over the meat and serve.
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