How to Perfectly Cook a Pork Ribeye Roast



Looking to serve up a dinner that promises applause? Our pork ribeye roast recipe offers a sublime blend of flavors, sealed with a heavenly honey-Dijon glaze. It’s the kind of dish that transforms a regular dinner into a memorable feast. Not only will we show you how to cook a pork ribeye roast to perfection, but we’ll also offer tips for storage, reheating, and even wine pairings!

Why Pork Ribeye is the Cut of Choice

The pork ribeye cut comes from the rib section of the loin, making it more tender and flavorful compared to a standard pork loin. Add a luscious honey-Dijon glaze and you have a meal that’s a guaranteed crowd-pleaser.

Essential Ingredients

When shopping, opt for a pork ribeye roast that has a deep color and is well-marbled. The aroma should be fresh and inviting. Here’s what else you’ll need:

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  • Extra-Virgin Olive Oil: 1 ½ tablespoons
  • Pork Ribeye Roast: Around 2 pounds
  • Salt: 1 teaspoon (or 1 ½ teaspoons of Kosher salt)
  • Freshly Ground Pepper: ½ teaspoon
  • Dijon Mustard: 2 tablespoons
  • Honey: 2 tablespoons
  • Apple Cider Vinegar: 1 tablespoon

Step-By-Step Cooking Instructions

Tools You’ll Need

Be prepared with a cast-iron skillet, tongs, a mixing bowl, and a basting brush.

  1. Get That Oven Hot: Preheat your oven to 425°F while you heat 1 ½ tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
  2. Season, Then Sear: Rub your pork ribeye roast with salt and pepper. Once your skillet is hot, sear each side until golden, which should take around 5-6 minutes.
  3. Prep the Glaze: Mix 2 tablespoons each of Dijon mustard and honey with 1 tablespoon of apple cider vinegar.
  4. It’s Glaze Time: Brush half of your mixed glaze onto the seared pork. Place it in the oven and roast for 20 minutes.
  5. A Second Coat: Pull the roast out, slather on the remaining glaze, and return it to the oven for 15-20 more minutes. The internal temperature should read 145°F.
  6. Rest and Slice: Transfer the pork ribeye to a cutting board and cover it with foil. Let it rest for 5-10 minutes before slicing and serving.

Pro Tips & Storage Hacks

  • Let It Rest: This allows the meat to reabsorb the juices, making it even more delicious.
  • How to Store: In an airtight container, the pork will last for 3-4 days in the fridge or up to 3 months in the freezer.
  • Reheat Like a Pro: Preheat the oven to 325°F and warm for 10-15 minutes.

Expert Pairing Suggestions & FAQ

Sides: A crisp salad or garlic mashed potatoes pair excellently with the pork ribeye roast.

Wine: A light-bodied white like Pinot Grigio or a robust red like Pinot Noir can make for a delightful experience.


How Do I Know When It’s Cooked?
A meat thermometer targeting 145°F is your safest bet.

Can the Glaze Be Prepared Earlier?
Absolutely, up to 3 days in advance!

Mustard Substitutes?
Whole-grain or yellow mustard work in a pinch, but expect a different flavor profile.

Final Words and Recipe Variations

Want to jazz it up? Add minced garlic or a splash of soy sauce to the glaze for added flair. This pork ribeye roast recipe is as versatile as it is delicious, perfect for both cooking novices and culinary experts.

So, what are you waiting for? Dive into this gastronomic journey and make a pork ribeye roast that you and your family will rave about!

Pork Ribeye Roast

Dreaming of a succulent, show-stopping meal that’s also simple to prepare? Look no further than a pork ribeye roast, graced with a luscious honey-Dijon glaze. When slow-roasted, this already delectable pork cut transforms into an irresistibly tender and juicy masterpiece. Here’s your complete guide.
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Course: Main Course
Cuisine: American
Keyword: easy dinners, pork recipes, Pork Ribeye Roast, pork roast, Roast
Prep Time: 5 minutes
Cook Time: 35 minutes
5 minutes
Total Time: 45 minutes
Servings: 8


  • Extra-Virgin Olive Oil: 1 ½ tablespoons
  • Pork Ribeye Roast: About 2 pounds Typically, they range between 2-3 pounds
  • Table Salt: 1 teaspoon or 1 ½ teaspoons of Kosher salt
  • Fresh Black Pepper: ½ teaspoon
  • Dijon Mustard: 2 tablespoons
  • Natural Honey: 2 tablespoons
  • Apple Cider Vinegar: 1 tablespoon


Preliminary Preparations

  • Warming Up: Crank up your oven to 425°F. At the same time, heat 1 ½ tablespoons of olive oil in a large, oven-proof skillet over medium-high heat.

Roast the Right Way

  • The Seasoning Ritual: Rub a generous amount of salt and pepper all over the pork ribeye.
  • Skillet Searing: Utilize your hot skillet to give the seasoned pork a beautiful, golden sear on all sides—about 5-6 minutes should do the trick.

Create the Perfect Glaze

  • Whisking Wonders: In a separate bowl, mix together Dijon mustard, honey, and apple cider vinegar until smooth.

The Oven Awaits

  • Glaze & Roast: Lavishly coat the seared pork with half of your freshly-made honey-Dijon glaze. Move the skillet to the preheated oven’s middle rack and let it roast for approximately 20 minutes.
  • Glaze Act II: Take out the roast and grace it with the remaining glaze. Return it to its oven sanctuary for an additional 15-20 minutes or until the internal temperature hits 145°F.

Finishing Touches

  • The Rest Is Vital: After it’s fully cooked, move the roast to a cutting board and cloak it loosely with aluminum foil. Let it sit for a good 5-10 minutes before you slice into it.


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