Crown rib roast for a large gathering that has been dry rubbed with thyme, sage, seasoned salt, and black pepper for a classic flavor.
What is Crown Rib Roast?
The crown rib roast is two rib racks with the loin attached. It can be made from beef, pork, or lamb, but for this recipe, we’re using pork.
The racks are bent into a circular shape to form a circle and held together with twine. This creates a crown shape with the tips of the bones frenched and facing upward.
Where Do I Find a Crown Rib Roast?
If you have a butcher or meat department at your local grocery you will likely need to special order one with advance notice.
When I called our local grocery, they stated they could prepare one with 24 hours’ notice and it would cost $12.99/lb for a 20-22 lb roast.
We were not looking to have a roast that large and other groceries did not offer them at all. We found a website that delivers 12-14 pound roasts: DeBragga.
The roast arrived already arranged in a crown and was packed with ice packs. I am not affiliated with them in any way but personally recommend their roast.
I mixed my own dry rub for the roast with classic flavors of thyme and rosemary. There are a variety of flavors you can use and are not limited to these:
- Seasoned Salt
- Black Pepper
Some prefer to rub their roast with olive oil first or rub it with garlic cloves while others prefer sage instead of rosemary.
Cooking a Crown Rib Roast
- Place the crown rib roast in a roasting pan big enough that the sides do not touch.
- Cook the roast in the oven until it reaches an internal temperature of 150 degrees Fahrenheit.
- Use a meat thermometer to check the internal temperature in the thickest part of the meat.
- Ensure the meat thermometer does not touch bone when you check the temperature.
Pork Internal Temperature
Medium-Rare: 145-150 Degrees Fahrenheit
Medium: 150-155 Degrees Fahrenheit,
Medium-Well: 155-160 Degrees Fahrenheit
Well Done: 165 Degrees Fahrenheit
How Many Servings Per Person
Depending on how thick each chop is, it can vary. In the 13.3 lbs roast prepared in the photos, 1 chop per person was a decent proportion. Each chop was about 2 inches thick.
Look at the portion of meat spaced between each rib bone to determine how thick your slices will be once it’s cut.
Crown Rib Roast Side Dishes
- Cheesy Potatoes
- Garlic Roasted Brussels Sprouts
- Air Fryer Baby Potatoes
- Bacon-Wrapped Asparagus
- Easy Instant Pot Mashed Potatoes
- Hawaiian Macaroni Salad
- Garlic Parmesan Roasted Carrots
- Garlic Bread Stuffing
- Green Beans with Tomatoes
- Ultimate Cheesy Au Gratin Potatoes
- Yorkshire Pudding
Crown Rib Roast
- 13 pounds Pork Crown Rib Roast, frenched tips
- 1 tablespoon Freshly Chopped Thyme, or 1 teaspoon dried
- 1 tablespoon Freshly Chopped Rosemary, or 1 teaspoon dried
- 2 teaspoon Seasoned Salt
- ½ teaspoon Black Pepper
- Preheat oven to 350 degrees Fahrenheit. Place the oven rack on the bottom third of the oven.
- Mix together dry seasonings and rub the mixture around the outside and bottom of the roast. Place the roast in a roasting pan. Cover the tips of the bones with foil to prevent scorching.
- Place the roast in the oven. For a 13 pound roast, cook approximately 3 hours 30 minutes. Cook until internal temperature reaches 150 degrees Fahrenheit using a meat thermometer. Be careful not to touch the bones and insert it into the thickest part when checking the temperature.
- Remove roast from oven and cover with foil to rest for 15 minutes. Set roast on a cutting board and slice between each rib evenly to cut pork chops.
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