This Pork Ribeye Roast with Ribeye Gravy is the perfect dish for a lazy winter weekend. Seasoned then roasted in the oven to a perfect 145 degrees F, sliced and covered in a rich mushroom gravy it’s the pork roast they’ll be talking about. When it comes to cooking during the cold Ohio months, certain comfort foods take center stage.
Stews, soups, and roasted meats are a few favorites. That’s certainly true of my seasonally popular Eye of Round Roast recipe and my Classic Ham and Bean Soup recipe which always climb to the top of the list this time of year. What is a Pork Ribeye Roast? Pork ribeye roast is cut from the loin but it’s cut from the rib area of the loin and is boneless and more tender and flavorful, in my opinion, than a center cut pork loin roast.
See the darker areas of the roast below? When shopping for this pork roast, look for a roast that has a good amount of darker colored meat in it, is well marbled with fat, and has a bit of a fat cap on one side of the roast. These roasts are usually cut to weigh about 2 to 3 lb. Some people might find cooking a big chunk of meat a little intimidating.
But the truth is, it’s one of the easiest things to cook as long as you are equipped with the right tools. By tools, I mean a meat thermometer. It’s essential to roasting and you wouldn’t want to roast without one. I have a pink Thermoworks instant read thermometer that does the job well. What I love about roasting is, it allows hands free time to prepare side dishes or sauces while the meat is in the oven. It also makes your home smell wonderful!
How long do I cook a pork roast for? That depends on how large the roast is and what temperature you are roasting at. That temperature, along with a minimum 3 minute rest, will ensure your roast will not be dry. Can pork be a little pink in the middle? Yes, pork can be a little pink in the middle. What do you need to make a pork ribeye roast? 2 pound pork ribeye roast – Look for a pork roast that has a good amount of darker colored meat in it, is well marbled with fat, and has a bit of a fat cap on one side of the roast.