- This exceptionally tender 9-rib roast is freshly cut and each bone is frenched, offering about 18 chops per rack. The weight ranges between approximately 7 to 9 pounds, ideal for a refined culinary experience.
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A pork rib roast, frenched, can be expertly cooked by first seasoning it generously with salt, pepper, and your choice of herbs such as rosemary and thyme. Preheat your oven to 450°F (230°C) and roast the meat for 15 minutes to develop a flavorful crust. Then, reduce the temperature to 325°F (160°C) and continue roasting for about 15-20 minutes per pound until the internal temperature reaches 145°F (63°C). Let the roast rest for at least 15 minutes before carving to allow the juices to redistribute, ensuring a tender and juicy result.
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A pork rib roast pairs beautifully with sides that complement its rich, savory flavor. Consider serving it alongside roasted root vegetables like carrots and parsnips, or a creamy mashed potato to balance the meat’s texture. A crisp apple or pear salad adds a refreshing contrast, while a tangy mustard or herb-based sauce can enhance the roast’s depth. For beverages, a medium-bodied red wine such as Pinot Noir or a well-balanced cider works well to round out the meal.
