Ingredients
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1 crown roast of pork (12–16 ribs, about 7–9 lbs)
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2 tablespoons olive oil
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1 tablespoon salt
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1 teaspoon black pepper
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2 teaspoons garlic powder
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2 teaspoons onion powder
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1 tablespoon dried rosemary
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1 tablespoon dried thyme
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2 teaspoons paprika
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1 tablespoon Dijon mustard (optional for flavor base)
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Aluminum foil for covering bones
Optional for stuffing (if used):
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1 loaf of cubed bread (about 8 cups)
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1 cup chopped celery
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1 cup chopped onion
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½ cup butter
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2½ cups chicken broth
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1 teaspoon sage
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1 teaspoon thyme
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Salt and pepper to taste
Instructions
1. Preheat and Prep
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Preheat oven to 350°F.
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Place your crown roast in a roasting pan, rib tips facing upward.
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Lightly oil the surface of the pork with olive oil.
2. Season Generously
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Mix salt, pepper, garlic powder, onion powder, rosemary, thyme, and paprika in a small bowl.
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Rub this mix all over the exterior and interior of the roast.
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If using, rub Dijon mustard under the seasoning for an extra punch.
3. Protect the Bones
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Wrap each rib tip in aluminum foil to prevent burning during roasting.
4. Add Stuffing (Optional)
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Prepare the stuffing in a pan: sauté onion and celery in butter, then combine with cubed bread, broth, and herbs.
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Stuff the center of the roast, packing it lightly.
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Don’t overfill, as stuffing expands when baked.
5. Roast
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Place the pan in the center of the oven.
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Cook 18–22 minutes per pound, or until internal temp reaches 145°F for medium-rare to 160°F for well done.
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Check doneness using a meat thermometer inserted into the thickest part, not touching bone.
6. Rest and Carve
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Remove from oven and let rest for 15–20 minutes before carving.
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Resting allows juices to redistribute, making the pork more tender.