Herb-Crusted Pork Rib Roast with Red Wine Sauce Recipe | Yummly
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Herb-Crusted Pork Rib Roast with Red Wine Sauce

Angela Elser: "This is a show stopper. And SOOO easy. Every time…" Read More
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Herb-Crusted Pork Rib Roast with Red Wine Sauce

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Elegant and rich for a special dinner. Serve with roasted potatoes, buttered green beans, salad and dinner rolls.


  • pork rib rack (8-ribs, center cut, chine bone off)
  • salt
  • pepper
  • 2 Tbsp. fresh sage (chopped)
  • 2 Tbsp. fresh thyme (chopped)
  • 4 Tbsp. fresh rosemary (chopped)
  • 1 cup dry red wine
  • 1/3 cup heavy cream
  • 2 shallots (finely diced)
  • 6 Tbsp. unsalted butter (3/4 stick, cut into 10-12 pieces)
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    1. Preheat oven to 375 degrees F.
    2. Trim rib bones of roast of all extra meat (this is called "frenching"; you can do it yourself or ask the butcher to do it for you). Season roast on all sides with salt, pepper, sage, thyme, and rosemary. Place roast, fat side up, in shallow roasting pan. Roast for 1 1/2-2 hours (20 minutes per pound), or until internal temperature reaches 145 degrees F.
    3. Meanwhile, in a medium saucepan over medium-high heat, combine wine, cream, and shallots and bring to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Season with salt and pepper. Cover to keep warm and set aside.
    4. Remove roast from oven and let rest 10 minutes. Cut between rib bones. Serve sauce at the table.
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    Reviewer Profile Image
    Angela Elser 6 months ago
    This is a show stopper. And SOOO easy. Every time I make it people are still talking about it years later.. "Remember when you made that amazing roast???" I make this year around when I can find the cut.
    Reviewer Profile Image
    Richard S. 4 years ago
    Quick, easy and a success. Everyone loved it.