If you’re looking to impress with a delicious and succulent meal, a boneless pork prime rib roast is the way to go. This cut of pork is tender, juicy, and packed with rich flavors. Whether you’re preparing it for a holiday feast, Sunday dinner, or any special occasion, this recipe will help you achieve the perfect roast every time.
Boneless Pork Prime Rib Roast Recipe
6
servings20
minutes2
hours458
kcal2
hours20
minutesKeep the screen of your device on
Ingredients
1.8 kg 4 lb boneless pork prime rib roast
2 tablespoons 2 tablespoons olive oil
5 5 garlic cloves
1 tablespoon 1 tablespoon fresh rosemary
1 tablespoon 1 tablespoon fresh thyme
1 tablespoon 1 tablespoon Dijon mustard
1 tablespoon 1 tablespoon sea salt
1 teaspoon 1 teaspoon black pepper
1 teaspoon 1 teaspoon smoked paprika
1 tablespoon 1 tablespoon lemon juice
- For the Vegetables:
4 4 carrots
1 kg 2 lb baby potatoes
1 1 onion
2 tablespoons 2 tablespoons olive oil
Salt and pepper to taste
Equipment
Roasting pan with a rack- Meat thermometer
- Small bowl for mixing
- Aluminum foil
- Sharp knife
Directions
- Prepare the Roast:
- Preheat the oven to 190°C (375°F).
- Pat the boneless pork prime rib roast dry with paper towels. This helps the seasoning adhere better and allows for a nice crust.
- In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, Dijon mustard, sea salt, black pepper, and smoked paprika to form a flavorful paste.
- Season the Pork:
- Rub the herb and mustard mixture generously all over the pork roast. Make sure it’s evenly coated for maximum flavor.
- If desired, drizzle a little lemon juice over the roast for an extra hint of brightness.
- Roast the Pork:
- Place the roast on a rack in a roasting pan, fat side up. This allows air to circulate and the fat to baste the meat as it cooks.
- Roast the pork in the oven for about 1 hour and 30 minutes or until the internal temperature reaches 63°C (145°F) for medium doneness. For well-done, cook until 70°C (160°F).
- Pro Tip: Use a meat thermometer to check the internal temperature. Insert it into the thickest part of the roast, avoiding bone (if there’s any) and fat.
- Roast Vegetables:
- While the roast is cooking, toss the carrots, baby potatoes, and onion with olive oil, salt, and pepper.
- Add the vegetables to the roasting pan for the last 45 minutes of cooking. Stir them occasionally to ensure even roasting.
- Rest the Meat:
- Once the roast reaches the desired temperature, remove it from the oven and cover it loosely with aluminum foil. Allow it to rest for 15 minutes. This step is crucial as it allows the juices to redistribute within the meat, making it tender and juicy.
- Slice and Serve:
- After resting, transfer the roast to a cutting board. Slice the pork into even portions and serve with the roasted vegetables or your favorite sides.
Notes
- Let the pork sit out for about 30 minutes before roasting to ensure even cooking.
- Never skip the resting period, as it ensures the meat stays juicy.
What is a boneless pork prime rib roast?
A boneless pork prime rib roast is a tender cut of pork taken from the rib section, similar to a pork loin but with a richer flavor. The “prime rib” refers to its location on the animal, and removing the bone makes it easier to carve and serve.
How do I know when the pork is fully cooked?
To ensure the roast is fully cooked, use a meat thermometer. The internal temperature should reach 63°C (145°F) for medium doneness. For a well-done roast, cook it to 70°C (160°F). Let it rest for 15 minutes before slicing, as the temperature will rise slightly while resting.
Can I marinate the roast overnight?
Yes, for deeper flavor, you can prepare the herb and mustard rub and marinate the pork overnight in the fridge. This allows the seasonings to penetrate the meat for enhanced taste. Just make sure to bring the roast to room temperature before cooking.
What other sides go well with pork prime rib roast?
Roasted vegetables like potatoes, carrots, and onions are classic pairings. You can also serve it with mashed potatoes, sautéed greens, or a fresh salad. For a sauce, try applesauce or a balsamic glaze to complement the pork’s richness.
How do I store leftovers?
Store any leftover roast in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked pork for up to 3 months. To reheat, warm it slowly in the oven at a low temperature to avoid drying out the meat.
Can I cook this roast in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Season the pork as directed, then cook on low for 6–8 hours or until the internal temperature reaches 63°C (145°F). Keep in mind that slow cooking will yield a more tender but less crispy exterior than oven roasting.
Can I use different herbs for the seasoning?
Absolutely! While rosemary and thyme pair beautifully with pork, you can experiment with sage, oregano, or even fennel seeds for a slightly different flavor profile.
