Just because the holidays are over, there’s no need to put away the rib roast. Rib Roasts, especially Pork Rib Roasts, are a great cut of meat to serve on the weekends because they feed a crowd, are fairly simple to prepare, and relatively inexpensive. Marinating a rib roast ahead of time is smart because it keeps moisture inside the meat, not to mention adds a touch of flavor. I always recommend at least six hours of marinating time for a piece of meat like a rib roast, and overnight is probably even better.
Mustard does wonders to meat, it tenderizes protein and the tanginess builds flavor. I don’t know what I would do without Dijon mustard, I tend to spread, dollop and spoon it on so many things. In this recipe, I not only use it in the marinade, but I spread it across the meat after it roasts, so the breadcrumbs adhere to form a crust. Speaking of crusts, using Panko breadcrumbs is simple and adds brilliant texture to pork, so when you slice into it, you get a juicy bite of meat with a smidgen of crunch.
Remember, buy a pork rib roast with one bone per person on average, that way everyone gets a chop with bone. I think this roast makes a great fall, winter, or springtime meal and you can serve it with all kinds of things like; pureed potatoes or cauliflower, a fresh green salad, or a wild rice pilaf.
1/3 cup Dijon mustard
3 cloves garlic, minced
2 tablespoons white wine vinegar
1/3 cup olive oil
2 teaspoons salt
1/2 teaspoon black pepper
1/3 cup fresh parsley, roughly chopped
3 pound bone-in Pork Roast, about 8 ribs
5 tablespoons butter
1 shallot, minced
1 1/2 cups Panko bread crumbs
2 tablespoons fresh rosemary, minced
1/3 cup Dijon mustard
salt & pepper
- In a large roasting pan, add all marinade ingredients and stir to combine. Add pork to pan and rub with marinade on both sides. Cover dish with plastic wrap and refrigerate for at least 6 hours, up to overnight.
- Preheat oven to 475 degrees. Remove pork from pan and using paper towels, rub most of marinade off roast until almost dry. Sprinkle with salt and pepper and place on a rack in pan.
- Roast meat for 30 minutes. While meat is roasting, in a saute pan, add butter and shallot, saute for 3 minutes. Add breadcrumbs and rosemary, stir to combine. Add 1 teaspoon salt and 1/4 teaspoon black pepper. Cook for 2 minutes and remove from heat.
- Reduce oven temperature to 375 degrees. Remove roast from oven and spoon mustard over top. Pat with breadcrumb mixture to form crust and place back into oven to roast for 20-30 minutes, or until 138 degrees. Remove roast from oven and cover with foil to rest. Slice and serve after 15 minutes. Enjoy!