Prime Rib of Pork

Jerk Rubbed Prime Rib of Pork is perfect for a holiday dinner party, Sunday dinner, or anytime you want to impress with a dish. It’s a cut that’s comparable to the beef prime rib roast, but much leaner and less expensive than beef.

If you’ve never tasted Kurobuta pork, you’re definitely missing out; it’s not your ordinary pork. This is possibly the best pork I’ve ever had.

Ever.

This cut can be compared to the beef prime rib roast, or standing rib roast. However, it’s much leaner and less expensive than its beef counterpart, and that’s definitely a welcomed change.

Today I want to celebrate a milestone that I think is HUGE – I’m about to have 10,000 followers on Facebook. Y’all are so awesome, and have helped me grow this from a hobby I did in my kitchen in my spare time to networking with other bloggers in places like Dallas and Orlando, competing in the World Food Championships in Kissimmee (where I placed in the top 10!), to working with amazing brands. My followers are my biggest asset, and I truly appreciate all of you.

Speaking of brands, Snake River Farms is helping me celebrate hitting the 10,000th mark on Facebook by giving away a Kurobuta Prime Rib of Pork!! How awesome is that? Snake River Farms Kurobuta Prime Rib of Pork is the Kurobuta equivalent to a prime rib of beef. It’s about 7 pounds and has about 10-12 ribs.

Trust me, you don’t want to miss the opportunity; the quality of their meat is phenomenal. If you haven’t seen my filet mignon posts, go here and here. They are TO DIE FOR.

I decided to go with a Jerk rub for my prime rib.

Now, you’ll notice in the photo above that I “frenched” it (removing the meat from the lower part of the bones for a pretty presentation), but I want you to know is that it’s not hard at all. I was intimidated the first time I did it, but I promise it’s very easy!!

How Do You French a Prime Rib of Pork?

What you’re doing by frenching is essentially removing the meat and tissue from the lower part of the bones to expose them for a more attractive, or dramatic, presentation. I use a paring knife and start at the bottom tip of the bone lifting the membrane up, and I use kitchen shears to cut all of the meat/tissue off.

Not only do you get a better presentation, but you get the extra pork taken from the bones to do something with later. This is what I did with some of the pork I took from this roast –

I had enough to put through my meat grinder and make a batch of pork burgers.

This is soooo tender.

So juicy.

Here’s your printable recipe, and ~~don’t forget to scroll down to enter to win a 7 pound Kurobuta Prime Rib of Pork~~!

Prime Rib of Pork

Ingredients

7 pound Kurobuta Prime Rib of Pork, frenched (optional)
1/3 cup brown sugar
1 1/2 tbsp sea salt
1 tbsp garlic powder
1 tsp sesame seeds
1/2 tsp nutmeg
1 tsp mint
2 tsp allspice
1 tbsp cumin
1 tsp cayenne pepper
1/2 tsp smoked paprika
1/2 tsp cinnamon
Olive oil

Instructions

Preheat oven to 500°.
Bring the prime rib to almost room temperature and rinse with water, pat to dry.
Combine all spices in a small container and add enough olive oil to make a paste.
Brush the rub over the top (bones side down) using a pastry brush or your hands.
Bake for 15 minutes, then turn the oven down to 325° and cook for an additional 2 hours until meat registers 145° on a meat thermometer.
Allow to rest for 15 minutes before carving.

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This post was updated on December 10th, 2024.

Author

Shea Goldstein

Shea Goldstein is the voice behind Dixie Chik Cooks. She's a recipe developer, brand ambassador and food writer. She has been published in Redbook, Parade, Food Blogger Magazine and more. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch.
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Prime Rib of Pork