Ingredients:

  • 1 center-cut bone-in pork rack (8-bone, approx. 4.5 lbs), Frenched
  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic, finely minced
  • 2 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme, minced
  • 1 tbsp Diamond Crystal Kosher salt
  • 1 tsp freshly cracked black pepper
  • 0.5 tsp red pepper flakes

Instructions:

  1. Pat the pork completely dry with paper towels. In a small bowl, combine the olive oil, garlic, rosemary, thyme, salt, pepper, and red pepper flakes to form a thick paste. Rub this aggressively over every inch of the pork, focusing on the fat cap. Let it sit at room temperature for 30–45 minutes.
  2. Preheat your oven to 450°F (232°C). Place the pork in a roasting pan, bone-side down.
  3. Roast for 15 minutes until the garlic begins to smell toasted.
  4. Reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches 135°F (57°C) in the thickest part of the meat, which typically takes 60 to 75 minutes.
  5. Remove the pork from the oven and crank the heat to 450°F (232°C). Once the oven is up to temp, slide the pork back in for 8–10 minutes until the herb paste sizzles and the fat cap turns a deep, mahogany gold.
  6. Remove the roast when the internal temperature reaches 145°F (63°C). Tent loosely with foil and rest for at least 15 minutes before carving between the bones.