Pork Rib Roast 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.

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Pork Rib Roast with Garlic Herb Crust

This is your ultimate juicy pork roast: brined for max tenderness, coated in tangy mustard, and topped with a crispy garlic-herb crust. It’s savory, simple, and looks like it came straight from a fancy kitchen.

Course Main Course

Keyword Brined Pork, Garlic Herb Crust, Pork Rib Roast

Prep Time 15

Brining Time 12

Total Time 1 45

Servings

Calories 471

Author Erren Hart

Ingredients

For the Brine:

8 cups cold water
½ cup kosher salt
4 tablespoons brown sugar
1 tablespoon black peppercorns
1 teaspoon baking soda

For the Roast:

6 lb pork rib roast bone-in and frenched if possible
4 tablespoons Dijon mustard

For the Garlic Herb Crust:

6 cloves garlic minced
2 tablespoon fresh thyme leaves chopped
2 tablespoon fresh sage chopped
Zest of 1 lemon
1 tablespoon olive oil
¼ teaspoon salt
Freshly ground pepper to taste

US Customary - Metric

Instructions

Brine the Roast (Do This the Day Before)
In a large container or pot, combine the water, salt, brown sugar, and peppercorns. Stir until salt and sugar are dissolved.
Submerge the pork rib roast in the brine. Cover and refrigerate for 12–24 hours.
Take the roast out of the brine and pat it completely dry with paper towels. Let it rest at room temp for 30–60 minutes before cooking.
Preheat oven to 475°F (245°C). Line a roasting pan with foil and place a rack inside if you have one.
Rub the roast all over with Dijon mustard.
In a small bowl, mix together the garlic, thyme, sage, lemon zest, olive oil, salt, and black pepper.
Gently press the mixture over the top and sides of the roast.
Place roast bone-side down on the rack.
Roast at 475°F for 15 minutes to brown the crust.
Lower oven temp to 325°F (165°C) and roast for 1.5 to 2 hours, or until the internal temp reaches 140–145°F.
Use a meat thermometer in the thickest part of the meat, avoiding bone.
Let the roast rest 15–20 minutes, tented loosely with foil, to let the juices redistribute.
Slice between the bones into thick, juicy chops and serve with your favorite cozy sides. 🥰

Video

Notes

Erren’s Top Tips

Dry the roast thoroughly, moisture is the enemy of browning.
Press the herb crust on gently; don’t smear or it can slide.
For extra insurance against overcooking, check the temperature 15 minutes earlier than you expect.
If the crust browns too quickly, loosely tent with foil to protect it.
Let it rest, cutting too early makes the juices run everywhere.

Variations & Add-Ins

Rosemary & Garlic Crust: Swap the sage for rosemary for a classic, woodsy flavor.

Honey-Mustard Roast: Whisk a spoonful of honey into the Dijon before spreading it over the pork.

Smoky Paprika Rub: Add smoked paprika to the herb mix for a warm, smoky note.

Citrus Herb Roast: Use orange zest instead of lemon for a slightly sweeter, deeper citrus profile.

Storage & Freezing

Store: Refrigerate leftover pork in an airtight container for up to 3 days.

Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.

Reheat: Warm gently in a low oven or slice and reheat in a covered skillet with a splash of broth.

Nutrition