This amazing cooked pork ribeye roast is great for any time � from a regular dinner, to a special Sunday meal, to a big holiday feast. It’s soft, juicy, covered in tasty homemade spices and herbs, and comes with the yummiest pan sauce. Everyone in the family will love it!
This recipe is one we really like for making roasted pork. It tastes great, and it’s super simple. First, the pork roast gets a coating of Dijon mustard and then gets browned in a pan before going into the oven.
This recipe is really easy to make even on a regular weeknight because it pretty much cooks by itself!
What is a Pork Ribeye Roast?
A Pork Ribeye Roast comes from the loin of the pig, but it’s specifically cut from the rib area. It doesn�t have any bones, and in my opinion, it’s more tender and tastier than a center cut pork loin roast. You see those darker spots on the roast? They�re like treasure – super flavorful!
When you’re buying this pork roast, look for one that has plenty of dark-colored meat, some fat marbling throughout, and a bit of fat on one side.
Whether I’m planning a cozy weekend meal or a big celebration, this pork ribeye roast always wows. And guess what? It�s actually a pretty quick and simple recipe. You don�t need any fancy cooking skills or special tools to make it happen. Easy-peasy!
Overview: How to Cook a Pork Ribeye Roast?
This Pork Ribeye Roast recipe is a delightful combination of simplicity and impressiveness, bringing the savory essence of bacon to the forefront and turning you into a kitchen superstar effortlessly. With a prep time of just 20 minutes and a cooking time of 2 hours, this dish requires minimal effort for maximum flavor. The total time, including prep and cooking, sums up to 2 hours and 20 minutes. Classified as a Main Course in American cuisine, it serves 8 people, making it perfect for family gatherings or special occasions.
To create this culinary masterpiece, start by preheating your oven to 375 degrees F and arranging the racks strategically. A blend of dried oregano, thyme, rosemary, salt, and pepper serves as the flavor-packed rub for a 6- or 8-rib pork ribeye roast, creating a mouthwatering foundation.
While the pork roasts to perfection, a mix of cauliflower, shallots, and the reserved herb blend, topped with bacon, undergoes a delightful transformation on a separate baking sheet. This dynamic duo cooks simultaneously, ensuring a harmonious balance of flavors and textures.
Adding to the culinary spectacle is the creation of a Chardonnay butter sauce. Simmering a concoction of wine, cream, and diced shallots results in a reduction, with the gradual addition of butter creating a velvety consistency. This rich sauce becomes the perfect accompaniment to the final dish.
Best Pork Ribeye Roast Recipe
Equipment
- Oven
- Shallow Roasting Pan
- Baking sheet
- Small Bowl
- Large mixing bowl
- Medium Saucepan
- Whisk
- Knife
- Cutting Board
- Measuring Spoons
Ingredients
- 8 rib pork ribeye roast frenched
- 1 tsp dried thyme leaves
- 1 tsp dried oregano
- 1 tsp rosemary
- 1 and 1/2 tsp Pepper
- 1 and 1/2 tsp Salt
- 8 cups cauliflower florets (about 1 large head)
- 4 shallots sliced
- 3 slices bacon cut into 1/4-inch slices
- 1/3 cup heavy cream
- 1 cup Chardonnay or other dry white wine or apple juice
- 2 shallots finely diced
- 6 tbsp unsalted butter cold
Instructions
Preheat the Oven:
- Turn on the oven to 375 degrees F.
- Put one oven rack lower down and another higher up.
Prepare the Pork:
- Mix oregano, thyme, rosemary, salt, and pepper in a small bowl.
- Keep 2 teaspoons of this mix aside.
- Sprinkle the rest over all sides of the pork.
- Put the pork with the fat side up in a shallow roasting pan on the lower oven rack.
Roast the Pork:
- Cook until the pork inside reaches 145 to 160 degrees F (medium rare to medium), which takes about 1 1/2 to 1 3/4 hours.
- Around 30 minutes before it's done, mix cauliflower, sliced shallots, and the reserved herb mix in a large bowl.
- Put this mix on a baking sheet, add bacon on top, and place it on the upper rack in the oven. Roast for about 40 minutes until the cauliflower is soft and bacon is browned.
Prepare Chardonnay Butter Sauce:
- In a medium saucepan over medium-high heat, mix wine, cream, and diced shallots. Bring it to a boil.
- Stir occasionally and let it reduce to 2/3 cup, around 10 minutes (watch the heat to avoid boiling over).
- Take it off the heat and whisk in butter, 1 tablespoon at a time, waiting for each piece to melt before adding more.
- Add salt and pepper to taste. Cover it to keep warm and set it aside.
Rest and Serve:
- Take the roast out of the oven and let it rest for 10 minutes (the cauliflower will keep cooking during this time).
- Slice the roast between the rib bones.
- Serve it with the pan juices drizzled over and the cauliflower and sauce on the side.
Notes
-
Go for Fresh Herbs:
- If you can, use fresh rosemary and thyme. They make the roast taste even better with their lively flavors.
-
Give It a Rest:
- After you finish roasting, let the pork take a breather for a few minutes before you start slicing. This keeps the juices sealed in, making the meat juicier and more flavorful.
-
Double Up on Gravy:
- The gravy is so delicious that you might want to make a bit more. Consider doubling the recipe to ensure you have plenty for serving.
Nutrition
How Do I Make a Pork Ribeye Roast with Mushroom Gravy?
Making a Pork Ribeye Roast with Mushroom Gravy is simple:
- Prep and Season:
- Preheat your oven to 425 degrees F. Get your herbs and spices ready for seasoning the roast. Thoroughly season the pork on all sides. For extra flavor, let it sit at room temperature for 30 minutes after seasoning.
- Brown the Roast:
- Brown the pork in olive oil on all sides over medium-high heat. Transfer the browned pork to a sprayed quarter sheet pan.
- Roast in the Oven:
- Place the pork in the oven with the fat cap side up (the side with more visible white fat).
- Make Mushroom Gravy:
- While the pork roasts, make the mushroom gravy. In the same skillet used for browning, melt 2 TBSP. butter. Add shallots, mushrooms, and thyme. Cook until mushrooms are soft and starting to brown. Add sherry and the remaining 1 TBSP. butter. Sprinkle in flour and cook for about 1 minute. Slowly whisk in chicken stock. Bring to a boil, then simmer until thickened. Season with salt and pepper.
- Rest and Serve:
- Once the pork reaches an internal temperature of 145 degrees F, remove it from the oven, tent with foil, and let it rest for 10 minutes before slicing. Serve with the mushroom gravy.
What to Serve with Pork Ribeye Roast Recipe?
Pairing options for serving with Pork Ribeye Roast include:
