Boneless Pork Rib Roast

When Colin came home with a pork roast and wanted me to do something with it I was a little intimidated. The only thing we’ve ever cooked in the roasting pan is chicken breasts. However I knew that it would be easy so we just winged it and it turned out fabulous!

I loved it! and I’m not much of a pork eater.

It was juicy and succulent. I ended up making an easy gravy with the drippings (by adding flour and some seasoning) and it was yum-my!

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Ingredients:

  • 1 2lb boneless pork rib roast
  • 2 Tbsp garlic salt (I get mine from the USA because I love it)
  • 1 Tbsp rosemary
  • 1 tsp pepper
  • 1 tsp salt
  • 3-4 yellow or white potatoes
  • half of a butternut squash
  • 2 cups of baby carrots
  • 1 cup of red or white wine
  • 2 cloves garlic
  • 1 thick section of white onion
  • 1 Tbsp meat spice seasoning
Directions: 
Look! I made you an easy to use photo – just click on the image and a legible, larger one will appear :) ****ERROR IN PICTURE – PLEASE PRE-HEAT OVEN TO 350 not 300.*****

It was so easy to make. If you want you can use a baster to squeeze the wine and juices over the roast halfway through the cooking time. I unfortunately don’t own one, yet, so I used a spoon to do it.

I also broiled the top of the roast for a few minutes after cooking. It added a nice colour to the top. We served with the veggies and a side salad and everyone enjoyed it.

*Please note: cooking times may vary if you cover your dish – and if using red wine the veggies won’t look as “pretty” as they get dyed red*

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Questions:

1. What is your favourite thing to roast??

2. Pork – yay or nay??

I used to be a nay because I hate fat on meat but this roast and our awesome bbq’d chops and Colin’s pork chop casserole sure are tasty! 

15 thoughts on “Boneless Pork Rib Roast

  1. I love to roast a big piece of beef in the oven. I am not a big roast pork fan. Sometimes if I over cook it taste like shoe leather all dried up!
    Looks delish!

  2. I love your cool photo collage! We don’t eat a lot of meat, but have roasted beef or pork a few times– my husband would LOVE this!
    I also meant to comment on your last post- in regards to potty training, L can’t do the pull up on her own yet either, but she’s also going through an “I-don’t-wanna” phase with the potty, so I’m backing off for a few months. Hoping by the time she’s really ready, she’ll also be more able to dress herself!

  3. Its sad I know but I am so so so so not into pork. Something about the grainy texture I just cant bring myself to love even though taste wise its nice esp if done well! Crazy brains eh?

  4. Hello,

    I followed this recipe with a 2 pound roast and after 1 hour of cooking, vegetables weren’t soft and meat was still raw.. Did I do something wrong??

    • OH no Sebastien! I just checked my photo and it should be 350F not 300!!!! I can’t believe no one has mentioned anything before. I’ll be sure to change it. I apologize, as this is a great dish. Hopefully adjusting the cooking temp will yield better results.

  5. I’m trying this for lunch today as I have all the ingredients and it’s “clean-out the fridge” time. Thank you posting; can’t wait to see how this turns out!

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