Imagine a single pan that transforms ordinary ingredients into a restaurant-worthy feast that will have your family and guests begging for seconds. This One-Pot Oven Roasted Bone-In Pork Rib Roast with Vegetables is not just a meal—it's a culinary experience that combines tender, juicy pork with perfectly roasted vegetables, creating a symphony of flavors that will revolutionize your dinner routine. Prepare to elevate your home cooking game with this foolproof, impressive dish that looks and tastes like it took hours to prepare.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 bone-in pork rib roast (about 4 lbs)
- 4 carrots, chopped
- 4 potatoes, chopped
- 1 onion, quartered
- 2 tbsp olive oil
- 2 tsp rosemary
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Remove the pork roast from refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Pat the pork roast dry with paper towels. Season generously on all sides with salt, pepper, and 1 teaspoon of rosemary, ensuring even coverage.
- In a large roasting pan, toss chopped carrots, potatoes, and quartered onion with olive oil, remaining rosemary, salt, and pepper. Spread vegetables evenly across the bottom of the pan.
- Place the seasoned pork roast on top of the vegetables, positioning it bone-side down to help distribute heat and flavor.
- Drizzle an additional tablespoon of olive oil over the roast and vegetables to enhance browning and moisture.
- Cover the roasting pan loosely with aluminum foil and place in the preheated oven.
- Roast for approximately 1 hour and 30 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
- Remove foil during the last 30 minutes of cooking to allow the roast and vegetables to brown and develop a crispy exterior.
- Once done, remove from oven and let the roast rest for 10-15 minutes before carving to allow juices to redistribute.
- Slice the roast between the bones and serve with the roasted vegetables.
Tips
- Temperature Matters: Always let your pork roast sit at room temperature for 30 minutes before cooking to ensure even cooking.
- Pat Dry for Perfect Browning: Use paper towels to remove excess moisture from the meat, which helps achieve a beautiful golden-brown crust.
- Season Generously: Don't be shy with salt and pepper—they're key to developing deep flavor.
- Use a Meat Thermometer: Never guess doneness. 145°F is the perfect internal temperature for a juicy, safe-to-eat pork roast.
- Resting is Crucial: Allow the meat to rest 10-15 minutes after cooking to let juices redistribute, ensuring each slice is moist and flavorful.
- Vegetable Placement: Spreading vegetables under the roast allows them to absorb delicious meat drippings, enhancing their flavor.
- Foil Technique: Covering the roast initially keeps moisture in, then removing it towards the end creates a crispy exterior.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
