Ingredients:

  • 1 (8-bone) center-cut pork rib rack (approx. 4.5 lbs), frenched
  • 2 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh sage, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp lemon zest
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard

Instructions:

  1. Remove the pork from its packaging and pat it completely dry with paper towels. Let the meat sit at room temperature for about 1 hour to ensure even cooking.
  2. In a small bowl, combine the minced garlic, chopped rosemary, sage, thyme, lemon zest, olive oil, and Dijon mustard. Mix until it forms a thick, fragrant paste.
  3. Rub the 2 tsp of sea salt and 1 tsp of pepper all over the meat, including the ends and the fat cap.
  4. Slather the herb paste over the top and sides of the pork rack, pressing it firmly into the meat.
  5. Place the pork in a preheated 450°F oven for 15 minutes until the exterior begins to sizzle and brown.
  6. Lower the oven temperature to 325°F and continue roasting for about 1 hour until the internal temperature hits 145°F. Check the thickest part of the meat, avoiding the bone.
  7. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes until the muscle fibers relax and reabsorb the juices.
  8. Cut between the bones to create individual chops. The meat should be ivory in color with a faint blush of pink in the center.