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Ann Menchen: "This turned out great. I only had a 2lb roast wit…" Read More
9Ingredients
70Minutes
80Calories
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Ingredients
US|METRIC
8 SERVINGS
- 4 lb. pork rib roast (chine bone removed)
- 1 tsp. kosher salt
- 1/2 tsp. coarse ground black pepper
- 2 Tbsp. Dijon mustard
- 2 Tbsp. extra virgin olive oil
- 3 cloves garlic (minced)
- 1 Tbsp. fresh thyme (chopped)
- 1 Tbsp. fresh rosemary (chopped)
- 1 cup breadcrumbs
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NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories80Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium390mg16% |
| Potassium35mg1% |
| Protein2g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber<1g2% |
| Sugars<1g |
| Vitamin A0% |
| Vitamin C2% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Ann Menchen a year ago
This turned out great. I only had a 2lb roast with four ribs. I followed the recipe exactly and I used a thermometer. After I turned the oven down to 350, it took 30 minutes to reach 145. I let it sit for 15 minutes to rest and it got up to 152. It was very moist and flavorful and I will definitely make this again. It was a lovely Christmas dinner for a fraction of the cost of prime rib.
Tuyls 3 years ago
Rocking good! Made as is, no need to change anything. Was not done after the 45 minutes though. Took another 25 to reach 145. Plan on extra time but its worth it.