Description
Juicy Pork Ribeye Roast brings comfort right to your dinner table with minimal effort. Seasoned simply and roasted to golden perfection, this classic dish delivers hearty flavor your family will absolutely adore.
Ingredients
Scale
Proteins:
- 8 rib pork ribeye roast (frenched)
- 3 slices bacon
Aromatics and Herbs:
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon rosemary
- 4 shallots
- 2 shallots
- 1 and ½ teaspoons pepper
- 1 and ½ teaspoons salt
Liquids and Additional Ingredients:
- 8 cups cauliflower florets
- ⅓ cup heavy cream
- 1 cup Chardonnay or other dry white wine or apple juice
- 6 tablespoons unsalted butter (cold)
Instructions
- Preheat your oven to 375 degrees F, positioning one rack lower and another higher up.
- Combine 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp rosemary, 1.5 tsp salt, and 1.5 tsp pepper in a small bowl.
- Reserve 2 teaspoons of the herb mixture and generously coat the entire pork roast with the remaining seasoning.
- Place the pork fat-side up in a shallow roasting pan on the lower oven rack.
- Roast the pork for 1.5 to 1.75 hours until the internal temperature reaches 145 to 160 degrees F.
- Thirty minutes before the pork finishes, toss 8 cups cauliflower florets and 4 sliced shallots with the reserved herb mix in a large bowl.
- Spread the cauliflower mixture on a baking sheet and sprinkle 3 slices of chopped bacon on top.
- Place the baking sheet on the upper oven rack and roast for 40 minutes until cauliflower softens and bacon browns.
- In a medium saucepan, combine 1 cup Chardonnay, ⅓ cup heavy cream, and 2 finely diced shallots over medium-high heat.
- Bring the sauce to a boil and reduce until you have ⅔ cup, stirring occasionally, about 10 minutes.
- Remove the pan from heat and whisk in 6 tablespoons cold butter, one tablespoon at a time, waiting for each to melt.
- Season the sauce with salt and pepper to taste, then keep warm.
- Let the roast rest for 10 minutes after removing from the oven.
- Slice the roast between the rib bones and serve with pan juices drizzled on top.
- Accompany the roast with the roasted cauliflower and prepared sauce on the side.
Notes
- Check the pork’s internal temperature with a meat thermometer to ensure it reaches 145-160 degrees F for perfect doneness.
- For extra flavor, let the pork sit with the herb rub for 30 minutes before roasting to help the seasonings penetrate deeply.
- Trim excess fat from the pork’s surface if needed, but leave a thin layer to keep the meat moist during roasting.
- When making the cream sauce, watch the heat carefully to prevent scorching and whisk butter slowly for a smooth, silky texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 5 to 6
- Calories: 490 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg