When you think of prime rib, you’re probably thinking of beef, but this Herb Rubbed Pork Prime Rib recipe may make you change your mind.
Pork is more affordable than beef, and if you order the right cut, it can also be juicy and flavorful. We love making this recipe because the presentation is beautiful, the flavors are on point, and it’s super simple to make.
Keep reading for more detailed information on the recipe, or scroll down to the ingredients and get cooking!
What cut of pork do I use for this Herb Rubbed Pork Prime Rib recipe?
For our Herb Rubbed Pork Prime Rib recipe, you should use a Frenched Pork Rib Roast, aka a Pork Prime Rib. You can order these by weight (order about .75 pounds per person) or by bone. We recommend ordering by bone and ordering 1.25 bones per person you are serving.
Coming from the frontmost portion of a pork loin, pork rib roasts have a richer flavor and more marbling than a pork loin roast. This pork is not “the other white meat,” it’s a delicious piece of pork that you can serve to anyone who enjoys tasty meat.
Frenching a pork rib roast means that some of the meat and fat is scraped off the roast between each bone. It creates an impressive appearance and makes it easy to cut the roast into individual chops for serving. Frenching isn’t necessary for this recipe, but we do recommend it!
You’ll often also see a Frenched Pork Rib Roast as part of a Guard Roast. A Guard Roast is two Frenched Pork Rib Roasts with the bones overlapping to look like soldiers with swords drawn standing guard. It’s a very cool presentation!
What herbs do I use for this recipe?
We used a combination of these three herbs for our rub on this pork roast:
We think this combination, along with olive oil, makes for a perfect pairing for the pork. You can add minced garlic to the rub if you like, and feel free to tweak the mix to your taste. Small amounts of marjoram, oregano, parsley, or savory would all be nice additions!
How do I serve this pork prime rib?
While it may seem intimidating to serve a roast like this Herb Rubbed Pork Prime Rib, it’s actually super easy to serve!
- Remove the roast from the oven once it’s done cooking and let rest for 10 minutes.
- Slice down each individual bone, cutting between the ribs to make chops.
- Serve each person an individual chop, and enjoy!
It’s that simple!
What side dishes should I serve with this pork?
This roast is a meat and potatoes type of dish, so we recommend serving your pork with potatoes and a vegetable. As you can see in our recipe video, we served this pork with roast potatoes and carrots.
For vegetable recipes, we’d recommend this Roasted Baby Carrots recipe from Healthy Seasonal Recipes or this Roasted Broccoli with Parmesan recipe from Simply Recipes. Of course, there are so many more vegetable options, but we’re fans of these recipes!
I also enjoyed serving a bit of gravy over the top of the pork. I used a classic Knorr Roasted Turkey Gravy mix – it’s fast, easy, and tasty. Adding just that bit of extra flavor is never a bad thing in our book!
Do you have any similar recipes to this one that I could try instead?
If you like the idea of a pork roast, but don’t want to deal with carving around bones, or want to use a more common cut of meat, this Herb Crusted Pork Loin Roast recipe is very similar to our Herb Rubbed Pork Prime Rib recipe.
We have a number of pork loin roast recipes available for you to try featuring different flavor combinations and preparation techniques that you may want to try. To see them all, just visit our pork loin roast recipe page!
- 3 lb Frenched Pork Rib Roast (5 – 6 rib roast)
- 1 Tbsp Rosemary (chopped)
- 1 Tbsp Sage (chopped)
- 1 Tbsp Thyme (chopped)
- 3 Tbsp Olive Oil
- Kosher Salt
- Black Pepper
Combine chopped herbs with olive oil to make a paste and rub all over the pork roast. Season generously with salt and pepper. Place pork roast on a rack over a roasting pan and place into an oven preheated to 500ºF.
Immediately drop the oven heat to 400ºF and roast for about 40-45 minutes, until the pork reaches an internal temperature of 140ºF.
Let the pork rest for 10 minutes, then move to a cutting board and serve by carving individual chops from the roast by cutting between each rib bone. I like to cut right down one of the bones to create a flat surface. Serve with roasted potatoes, vegetables and gravy. Enjoy!