Pork Rib Roast Recipe with Garlic Herb Crust

Herb-crusted Pork Rib Roast with exposed bones sits on a white platter, garnished with fresh green herbs. Plates and forks are in the background, resting on a white surface.

This site runs ads and generates income from affiliate links. Read my disclosure policy.

This Pork Rib Roast is simple to prep, reliable to cook, and perfect for holidays or Sunday dinner. Learn the steps for a tender, stress-free pork rib roast.

in this article:

Know Before You Scroll

Servings: 8

Prep: 15

Total Time: 1 45

What You’ll Need

Pork rib roast, fresh herbs, Dijon mustard, garlic, lemon zest

Flavor Profile

Savory, aromatic, herb-forward with a subtle lemon lift

Difficulty Level

Easy-Moderate

Equipment Needed

Roasting pan, oven-safe rack, meat thermometer

Top Tip

Dry the roast fully after brining — moisture prevents browning and keeps the crust from sticking.

Time-Saving Tips

Brine the roast the day before so prep is nearly hands-off on cooking day.

Ingredient Swaps

Use rosemary in place of sage for a woodsy, robust herb crust.

A white plate with a Garlic Herb Crust Pork Rib Roast, partially sliced into thick pieces and garnished with fresh herbs like sage and thyme. The meat appears juicy and cooked to a golden brown.

In the Test Kitchen

When I first tested this pork rib roast, I realized the secret wasn’t just the herb crust — it was the brine. It kept the meat remarkably juicy all the way to the bone. The baking soda in the brine was the final breakthrough: it slightly raises the pH so the roast stays tender without needing extra time or extra fuss. Once that clicked, everything fell into place — the mustard helps the crust stick, the herbs crisp beautifully, and the whole thing slices into the kind of chops that make you stop talking at the table.

A close-up of a brined pork rib roast with a garlic herb crust on a white plate, garnished with fresh sprigs of sage and thyme.

Ingredient Notes

A raw rack of lamb sits on a white surface surrounded by olive oil, fresh herbs, a lemon, garlic, mustard, breadcrumbs, salt, pepper grinders, a bowl of water, and a small bowl of sugar—perfect ingredients for a savory garlic herb crust.

Pork Rib Roast

Best Choice

Bone-in, frenched, 5–7 pounds for even cooking and dramatic presentation.

Substitutions

You can use a center-cut pork loin, but it won’t be as juicy.

Where to Find

Ask the butcher to French the bones for you if it’s not available prepped.

Fresh Herbs (Thyme & Sage)

Best Choice

Fresh, not dried — they crisp into the crust beautifully.

Substitutions

Rosemary or marjoram work well if that’s what you have.

Dijon Mustard

Best Choice

Classic Dijon — it acts like glue for the crust.

Substitutions

Whole-grain mustard works but won’t spread as evenly.

Lemon Zest

Best Choice

Adds brightness to balance the rich meat.

Substitutions

Orange zest for a sweeter twist.

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Go to the printable recipe card instead

How To French Cut A Pork Rib Roast

To french-cut a pork rib roast, start by turning the rack so the bones face you. Use the tip of a sharp knife to slice straight down between each bone, cutting through the fat and membrane but not into the meat. Once the bones are exposed, scrape them clean with the back of the knife, working from the meaty end toward the tips until they’re smooth and white. Trim away any loose fat or connective tissue so the rack looks neat and even. If you’d prefer not to do this at home, you can also ask your butcher to French the roast for you—they’ll usually do it quickly at no extra charge.

How to Make Pork Rib Roast

Brine the Pork

Stir the brine ingredients in a large container until dissolved, then lower the pork into the mixture. Make sure it stays fully submerged, cover, and refrigerate overnight so the meat absorbs moisture and seasoning.

Two metal pots viewed from above: the left pot holds a brine liquid with floating peppercorns, while the right pot features brined pork rib roast submerged in a dark marinade.

Dry and Temper the Roast

Remove the pork from the brine and pat the surface completely dry. Keep going until the exterior looks matte with no shiny spots left. Let it sit at room temperature so it cooks evenly later.

A raw Pork Rib Roast with the rib bones exposed at the bottom, placed on a white plate—perfect for preparing with a savory Garlic Herb Crust.

Prep the Pan, Oven, and Mustard Coating

Line a roasting pan with foil and place a rack inside, then heat the oven to a high temperature. Spread Dijon mustard over the entire roast in a thin, tacky layer that helps the crust adhere.

A raw pork rib roast coated with a thick layer of yellow mustard sits on a white surface, ready to become a flavorful garlic herb crust masterpiece.

Make and Apply the Garlic Herb Crust

Mix the garlic, herbs, zest, oil, salt, and pepper until combined. Press the mixture onto the top and sides of the pork so it forms a soft, even coating that clings without sliding.

A bowl with a spoon and chopped garlic herb crust mixture on the left; on the right, an uncooked rack of lamb coated with the same garlic herb crust on a white plate.

Roast at Two Temperatures

Set the roast bone-side down on the rack. Start at high heat to set the crust, then lower the oven temperature and continue roasting until a thermometer pushed into the center (not touching bone) reaches 140–145°F.

A raw rack of porkcoated with a flavorful garlic herb crust—made from chopped herbs, garlic, and spices—rests on a foil-lined roasting rack, ready to be cooked to perfection.

Rest the Rib Roast

Tent the pork rib roast loosely with foil, and let the juices settle. Slice between the bones into thick chops and season to taste before serving.

Two roasting pans lined with foil; the left displays a garlic herb crust pork roast on a rack, while the right features a similar brined pork rib roast covered with aluminum foil on a rack.

Slice Between Ribs

Slice between the bones into thick chops and season to taste before serving.

A cooked Pork Rib Roast with a golden garlic herb crust sits on a white plate, garnished with fresh herbs. Two slices have been cut and arranged beside the rack, revealing the juicy, tender meat inside.

Serve and Enjoy

Arrange the sliced chops on a warm platter, nestling the bones slightly overlapping for a restaurant-style look. Spoon any juices from the board over the top, scatter with a few fresh herb leaves or lemon slices if you like, and bring it straight to the table while it’s still hot and glistening.