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:
Frequently Asked Questions (FAQs)
What Kind of Cut is a Pork Ribeye Roast?
Think of it as the pork version of a standing beef rib roast or a rack of lamb. It comes from a pork loin, making it lean but be careful not to overcook as it can get tough.
The pork rib roast is a more straightforward version of a pork crown roast, which is a pork rib roast tied into a circle. It’s a classy choice for a special dinner centerpiece.
How Long to Cook Pork Ribeye Roast in Oven?
Roast the pork ribeye for about 20 minutes per pound. The exact time can vary based on the roast’s size and your oven’s temperature. A general rule is to cook it until it’s not pink inside, and the internal temperature hits 140-145°F at the thickest point on a meat thermometer.
Remember, the temperature goes up a bit as it rests, reaching the required 145°F.
How Do I Pick a Pork Ribeye Roast?
When you’re choosing a pork ribeye roast, go for one with plenty of marbling. This gives it tenderness and flavor. Also, pick a roast that’s evenly shaped and has some fat on top. This fat keeps the meat juicy while cooking.
How Can I Tell if The Pork Ribeye Roast Is Done Cooking?
To make sure your pork ribeye roast is cooked just how you like it, use a meat thermometer. Stick it into the thickest part of the meat, avoiding the bone. For a medium doneness, cook until the temperature hits 145°F (63°C).
Don’t forget to let the roast rest for a few minutes before slicing. This helps the juices spread evenly, making the meat more tender.
Pork Ribeye Roast vs Pork Loin
What sets apart a pork ribeye roast from a pork loin roast is where they’re sliced from on the pig. A ribeye roast comes from the middle of the ribs, while a pork loin roast is cut from the loin running from the shoulders to the rump.
Melinda
Monday 15th of July 2024
This recipe brought back memories of the first roast I ever made for my husband. We were newlyweds, and I was so nervous, but it turned out great. This one is even better!
Josephine
Monday 15th of July 2024
I followed the recipe exactly, but the roast came out a bit dry. Maybe it's just my oven, but next time, I'll probably reduce the cooking time.
Tonya
Monday 15th of July 2024
I noticed that the recipe calls for a 2-hour cook time. Just a heads up, it might be a good idea to check your roast a bit earlier, as mine was perfectly done at 1 hour and 45 minutes.
Rosemary
Monday 15th of July 2024
The recipe is great, but I think adding a little bit of rosemary could really enhance the flavor. I love rosemary with pork, and it adds a nice earthy note.
Vicki
Monday 15th of July 2024
This pork ribeye roast recipe looks fantastic! I tried it last night, and my husband couldn't stop raving about it. The flavors were spot on. Thanks for sharing such a great recipe!