A Boneless Rib Roast is the rib portion of the loin, closest to the shoulder. A similar cut to the center pork loin but with more marbling and better flavor, some compare it to the prime rib in beef.
The rib end has slightly more fat than the center of the pork loin. It adapts well to a brine, marinades, glazes, dry rubs, and for maximum tenderness do not cook a pork roast more than medium, ~150ºF.
Cut your own Boneless Pork Rib Roast from a pork loin and $ave. It allows you to determine what size roast best meets your needs.
Rubbed a small rib roast with Extra Virgin Olive Oil and seasoned lightly with Jans Dry Rub. Wrapped in plastic and refrigerated for 5 hours.
Roasted at 350ºF until the internal temperature reached 150ºF. Rested under a foil tent for 10 minutes before serving.
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