Herb And Garlic Brined Pork Rib Roast

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Herb And Garlic Brined Pork Rib Roast

Herb and garlic brined pork rib roast with a gorgeous crackling crust. The brine has a whole head of garlic, handfuls of fresh herbs, salt, and sugar, briefly simmered until fragrant. Then, it does its work brining 10–24 hours before roasting for maximum juiciness.

Prep Time20

Cook Time1

Brining Time14

Total Time15 20

Course: Main Course

Cuisine: American

Keyword: brine, Christmas, Easter, holiday, oven roasted, pork, prime rib, Thanksgiving

Servings: people

Calories: 461kcal

Author: Ali Mairet

Equipment

6 to 8-quart stock pot
container large enough to hold the brine and submerged pork
metal cooling rack
aluminum foil (optional)
13 x 18-inch rimmed baking sheet
meat thermometer
butcher string
food scale (optional)

Ingredients

Pork Brine (Enough for 3-8 lbs of Pork)

8 cups water
½ cup Diamond Crystal kosher salt reduce to half if using Morton
¼ cup granulated sugar
12 bay leaves
3 fresh rosemary sprigs
½ ounce fresh thyme sprigs, large bunch
1 whole head of fresh garlic 12 garlic cloves
2 ounce bunch of parsley
2 tablespoons black peppercorns

Pork

3 pound bone-in pork rib roast or rack of pork 4 bones

Instructions

To Brine

Separate the garlic cloves and crush them with the side of a chef's knife to release their oils. They don't have to be completely peeled.
In a stockpot, combine 2 cups of water with the salt, sugar, garlic, herbs, and peppercorns. Simmer at 180℉ for 1 minute.
Turn off the heat and add the remaining 6 cups of icy cold water to the brine to start the cooling process. Store in the refrigerator, uncovered, for at least 4 hours until cold, 33-40℉.
Submerge the pork in the cold brine. If needed, top with a plate or bowl to prevent the pork from floating out of the brine.
Allow the pork to soak in the brine for 10-24 hours in the refrigerator.
Remove the pork from the brine and rinse under cold water. Pat dry with paper towels.

To Cook

Place the oven rack in the center and preheat to 350℉.
To promote even roasting, tie the pork between each bone with butcher string.
Spray a wire cooling rack with non-stick oil and place it over a sheet pan lined with aluminum foil. Place the pork on the rack. Insert a meat thermometer, if using.
Roast in the oven until the internal temperature is 140℉. Roast by temperature rather than time. For planning purposes, it takes roughly 15-20 minutes per pound.
Remove from the oven and let rest at least 15 minutes. To serve, remove the butcher string, then cut between each rib bone to create a pork chop for each serving.

Notes

Plan to buy 10-12 ounces or 1 bone per person.

If the oven is getting smoky while roasting, pour a cup of water into the sheet pan.

3-Day Brined Pork Rib Roast Game Plan:

Day 1: Prepare the brine. Allow it to cool to 90°F, then store uncovered in the fridge. I store the brine in the same stock pot it was made in.
Day 2: Fully submerge the pork rib roast in the brine to soak for 10-24 hours.
Day 3: Preheat oven. Rinse, dry, and tie the pork roast. Roast for about 15-20 minutes per pound using a meat thermometer until an internal temperature of 140°F. Rest for 15-30 minutes. Carve and serve.

Day 3 Quick Example: A 5-pound rib roast for a 6:30 p.m. dinner.

30 minutes: Preheat oven
15-20 minutes per pound: Roasting time (use the lower end!)
30 minutes: Resting
10 minutes: Carving time

Total time needed: 2 hours 25 m
Start preheating at 4:05 PM

To Store: Store cooked and cooled pork rib roast in a covered container in the refrigerator within 2 hours of cooking. Store for up to 4 days.

To Reheat: Wrap in foil or use an oven-safe dish, covered, and reheat in a 350℉ oven for 10-15 minutes. You can also reheat leftovers, covered, in the microwave for 60-second increments until warmed.

Nutrition