Pork Rib Roast with Winter Vegetables

Serves 5-6.
Prep Time:
Total Time:

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How to cook a full pork rib roast with the bone-in. It’s a beautiful presentation and delicious dinner.


1 pork rib roast. One rib per person.
10 ounces uncured bacon. If you can get pork belly, give it a shot.
2 pounds new potatoes, scrubbed and washed
3 large carrots, peeled and chopped into 1 inch sections
3 turnips, peeled and quartered
3 parsnips, peeled and chopped into 1 inch sections
6 bay leaves
12 thyme sprigs (apprx.)
12 rosemary sprigs (apprx.)
2 Tablespoons olive oil
Salt and pepper

Italian Salsa Verde:

1 large bunch Italian parsley (probably 2 cups)
6 - 10 Tarragon leaves
1 Tablespoon Dijon
2 Teaspoons capers
2 Tablespoons olive oil
1 Tablespoon white wine vinegar (I used balsamic and added a dash of white wine. Worked out.)
1 - 2 anchovies (optional)
Salt and Pepper


For the salsa verde, Mix all finely chopped ingredients together or pulse a few items in a food processor. This will keep fine for a few hours if you want to make it in advance.

For roast:
1) Rub roast well with salt and pepper and preheat oven to 425 degrees F.

2) Lay strips of bacon on the top side of the roast. The bones should be underneath. Overlap pieces like shingles.

3) Wrap your twine around the roast, but don’t tie it yet. First, stick about half of your fresh herbs (you can use dried if that is all you can find, but fresh is ideal) on the bacon. You want the twine to hold the herbs close to the bacon.

4) Tie up the butcher twine until it is tight. Then put it in your roasting pan and let it sit at room temperature for about 20 minutes. Cover it during this time

5) Meanwhile, roughly chop all peeled veggies and toss with olive oil, salt, pepper, and remaining herbs.

6) Then add your veggies to your pot and bake uncovered for about 45 minutes at 425.

7) Stir veggies so they are cooking evenly and turn temperature down to 350 degrees F. Bake for another 60-75 minutes until pork reaches an internal temperature of around 145-150 degrees F. This time will vary depending on your roast size. Please use a thermometer!

8) Take your roast out and let it rest for about 20 minutes.

Slice and serve with salsa and roasted veg!