Use a standard meat thermometer, oven temperature probe, or an instant read thermometer to test the roast for doneness.
Cook Time: 2 hours
Total Time: 2 hours
Yield: Serves 8 to 10
- 1 pork rib roast, about 4 to 5 pounds
- salt and pepper
- 1 to 2 tablespoons finely chopped fresh herbs, such as a combination of thyme, sage, and rosemary
- 4 cloves garlic, minced
- 2 tablespoons olive oil
Line a large baking pan or roasting pan with foil and place a rack in the pan. Place the roast on the rack and sprinkle lightly with salt and pepper.
Combine the herbs, garlic, and olive oil and mix well. Rub over the pork roast.
Roast at 450° for 30 minutes. Reduce heat to 325° and continue roasting until the temperature reaches 145° to 150°.
Let the roast rest for 10 minutes before slicing.
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