How to Cook a Center Cut Pork Rib Roast

Use a meat thermometer to check your pork roast.

Meat cutters make crown roasts by joining two pork center-rib roasts, forming a crown shape. A crown roast makes a dramatic presentation, typically roasted with a stuffing in its center, and served with decorative paper booties atop the ring of chop bones. Yet, if you are serving a smaller group, bake just one center-rib roast, for a less dramatic, yet still delicious, entree.

Things You'll Need

• Paper towel
• Meat rack
• Roasting pan
• Salt and pepper
• Meat thermometer

Instructions

1. Preheat the oven to 400 degrees F.

2. Rinse the pork roast with cold water and pat dry with a paper towel.

3. Salt and pepper the roast and set on a rack in a shallow roasting pan, fat side up.

4. Place the pan in the center of the preheated oven and roast for 10 minutes.

5. Reduce the heat to 325 degrees F after the 10 minutes. Roast for about 25 minutes per pound.

6. Remove from the oven when the internal temperature of the meat is between 165 and 170 degrees F. Check the temperature by inserting a meat thermometer into the center of the meat, without touching a bone.

7. Let the roast set for about 15 minutes before carving.

References

• "The Good Cook, Pork"; Editors of Time Life Books; 1980