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Roasted Pork Prime Rib

Roasted Pork Prime Rib

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I have been meaning to share this recipe for a roasted pork prime rib since 2020.  I always love to have a prime rib for the Christmas holiday as it is more festive than a turkey, and why repeat Thanksgiving.  During lockdown there was no way two of us could eat an entire prime rib.  Lucky for us, our butcher introduced us to the Pork Prime Rib.  I have been roasting one every winter since, and we love it!

This is going to be the fastest post ever as I have been telling a few people about it, and they have since purchased a pork prime rib to cook for the holidays.  I wanted to get this out there fast!  One quick thing if you are thinking of adding to your menu this year, be sure to ask your butcher to tie the roast for you.  This was almost a 5 pound roast with 4 bones in.  Bone-in creates a more flavorful piece of meat when cooking as well.  

The recipe is fairly simple and you do not need more than three ingredients:  pork, kosher salt and black pepper.  You do need some time as you will want to dry-brine the pork two days before cooking.  The type of salt you use makes a HUGE difference too.  Do not use Mortons, it has a thicker grain and over salts the meat.  Stick with Diamond Crystal or Jacobsen Salt, the grains will dissolve more and will not leave the meat overly salty.  

Side Dishes that would be great with this recipe:

Duck Fat Smashed Potatoes

Creamy Potatoes au Gratin

Potato and Celeriac Root Dauphine

Yield: 6 - 8 servings

Roasted Pork Prime Rib

Pork Prime Rib is the center cut roast from the pork, that is a fairly lean cut of meat with a thick pork cap that bastes (and flavors) the meat while cooking.

Prep Time 2 days
Cook Time 3 hours
Total Time 2 days 3 hours


  • 5 pound pork prime rib roast
  • kosher salt
  • black pepper (fresh cracked is best)


  1. TWO DAYS BEFORE COOKING - Unwrap the pork and rub with kosher salt. Place uncovered on a rack sheet sheet (I use a small baking sheet with a small cookie rack on it) in the refridgerator. Do not cover it. This will help to dry the skin out for maximum crisping. Also known as "dry brining"
  2. ONE HOUR BEFORE COOKING - pull the roast out of the refridgerator, and bring to room temperature. This will help the meat cook evenly. DO NOT PUT A COLD ROAST RIGHT INTO THE OVEN.
  3. Preheat the oven to 300.
  4. Place the pork roast onto the rack of a roasting pan, skin side up and place in the center of the oven.
  5. Cook the meat until the center of the roast reaches 135 with a meat thermometer. I started checking every 30 minutes, and it took about 2 1/2 hours. Every oven is different, be sure to check every so often. Do not just put it in and forget about it.
  6. Remove from the oven.
  7. Crank up the heat to 500.
  8. Rub a little of the pork fat that is in the pan onto the skin of the rib roast.
  9. When the heat reachees 500 place the rib roast back into the oven and cook for 5 - 10 minutes. You just want the skin to pop a bit.
  10. Remove from the oven and let sit about 10 minutes. Then carve.
  11. Serve.
  12. Eat.


Do not skip the steps such as dry brining or bringing to room temperature; both are important for the success of a great meal.

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