Place this regal Crown Roast of Pork in the middle of the table—you may not need another centerpiece. To enhance pork’s subtle neutral flavor, we generously coat the ribs with a Dijon, herb, and garlic rub and marinate overnight before roasting. For added drama, cut and serve it tableside.
How to Buy a Pork Crown Roast
Crown roasts range from about 16 to 20 total chops (plan one per person). In order to form the full circular crown, you usually need at least 16 ribs (eight per side), which typically weighs about 8 to 10 lbs.
Butcher-Prepared Crown Roast: It’s easiest to buy the pork roast already prepped and formed from your local butcher, though you’ll pay for the convenience. A prepped roast will cost about $6 to $8/lb., depending on the butcher
DIY Crown Roast: Request two pork rib racks, “frenched” with chine bones removed. Ask for one left and one right, if possible—this makes it easier to shape into a crown.
What Is a Frenched Roast?
“Frenched” is an aesthetic choice that reveals the signature clean bones at the top of the crown roast. While you can do this at home, it involves trimming the excess meat, fat, and cartilage from the top of the bones and is a time-consuming task. We recommend delegating this to your butcher when ordering the racks.
How to Make a Crown Roast of Pork
Here’s a quick look at how to make our pork crown roast recipe.
Start the Day Before: Lay loin racks on a cutting board, ribs side up. Cut 2-inch-long and 1/2-inch-deep slits between every rib end. Shape and Tie: Grab a partner and stand roasts up, facing each other, rib sides out. Have one person curve slabs to make the ring and the other tie tightly with string. Season Roast: Brush roast with mustard and season with a parsley, sage, lemon, and garlic mixture. Refrigerate overnight, uncovered, and place on the rack of your roasting pan when you’re ready to cook.Roast and Rest: Roast the pork to 135°F; transfer to a cutting board. The temp will rise to 145°F as it rests. Use this time to prep the pan sauce. To serve, cut between rib sections.