Pork · Loin
Rack of Pork (Rib Roast)
A bone-in roast of rib chops left whole. Often frenched, a handsome centerpiece. Tied in a circle, it is a crown roast.
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| Animal | Pork |
|---|---|
| Section | Loin |
| Bone | Bone-in |
| Tenderness | Tender |
| Also called | center-cut rib roast, rack of pork, bone-in rib roast, frenched rack, crown roast |
Best ways to cook it
- Roast
About this cut
What it is and how to use it
A pork rib roast, or rack of pork, is a section of the loin with the rib bones left attached and uncut. It is tender and has a tasty rim of fat. Butchers often french the bones, scraping them clean for a polished look. Two racks tied in a circle make a crown roast. It is a holiday-worthy roast that carves into thick chops.
Cook’s tipRoast until the center reaches 145°F and rest at least three minutes before carving between the bones. Cover the bone tips with foil to keep them from scorching.
Read morePork Cuts Guide: Primals, Chops, Roasts & Ham
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