Easy Rosemary-Garlic Pork Rib Roast with Au Jus
Simple oven roasted bone in pork roast is slathered in a flavourful herb butter and cooked to perfection. An easy oven roasting method for perfect pork roast.
Equipment
- Knife and Cutting Board
- Food Processor
- roasting pan
Ingredients
- 4 pound pork loin rib roast rack of pork, bone in
- salt
- 2 cups water
Rosemary Dijon Compound Butter Rub
- 5-6 cloves garlic roughly chopped
- ⅓ cup butter softened
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 3 teaspoons rosemary dried
- 1 teaspoon black pepper
- 1 teaspoon chili flakes
Instructions
20 to 30 minutes beforehand
- Remove pork roast from the fridge, unwrap, trim if necessary, and season the outside liberally with salt. Let the roast rest at room temperature for 20 to 30 minutes.
- Arrange oven rack such that the roast itself will be as close to the center of the oven as possible when cooking and preheat oven to 450°F [230°C].
Rosemary Garlic Compound Butter Marinade
- Roughly chop garlic cloves and add to a food processor with the softened butter, apple cider vinegar, Dijon mustard, rosemary, black pepper, and chili flakes. Pulse until spreadable paste forms. Too much blitzing with melt the butter.
- Spread an even layer of the compound butter over every possible inch of the pork loin. Use your hands to make sure it is well coated.
- Place the pork, fat side up (cup side down), in a roasting pan and pour in 1 or 2 cups of water, enough to cover the bottom of the pan.
Pork Roast Cooking, Times and Temperatures
- To sear the pork and lock in flavour, place uncovered in the middle of a 450°F [230°C] oven for 15-20 minutes.
- After searing, turn the oven temperature down to 325°F [165°C] and continue to roast, uncovered, for approximately 15 minutes per pound [33 minutes per kg] until the internal temperature is 5 to 10 degrees lower than your preferred finished temperature. *see notes for help*
- ¾ of the way through your calculated cooking time, check on the roast and the internal temperature to avoid surprise over cooking.
- Once the proper internal temperature is reached, remove the pork from the oven, and transfer to a cutting board to rest for 8-10 minutes before you start carving.
To Make a Sime Au Jus
- Add 1 to 2 cups of lightly salted water or stock to the roasting pan (depending on how much water is left), along with 2 table spoons of vinegar.
- Use the back of a spoon to loosen any dripping stuck to the pan and simmer on a hot stove, or back in the oven for 5 to 8 minutes, or until the liquid have reduced and and the flavours have intensified.
- Serve Au Jus piping hot out of the pan by spooning it over slices of your perfectly cooked pork roast, or on the side as a dip.
Notes
How long to cook bone in pork roast per pound:
- Sear at 450°F [230°C] for 15-20 minutes.
- Cook at 325°F [165°C] for approximately 15 minutes per pound.
- Check temperature 75% of the way through cooking to avoid surprises.
- For medium rare: 145 to 150°F [62 to 65°C], remove from oven between 135 and 140°F [57 to 60°C]
- For medium: Finished temperature 150 to 155°F [ 65 to 68°C] remove from oven at 140 to 145°F [60 to 62°C]
- For medium well: 155 to 165°F [68 to 73°C], remove at 145°F+ [62°C+]
Nutrition
Serving: 8ozCalories: 500kcalCarbohydrates: 1.7gProtein: 46gFat: 33gSaturated Fat: 10.2gSodium: 470mgPotassium: 800mgFiber: 0.4gSugar: 0.2gSugar Alcohols: 0.03gNet Carbs: 1.3g
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