Pork Rib Roast with Creamy Tarragon Sauce

The initial high heat (200°C) creates a flavourful, browned crust. Reducing the temperature to 150°C for the remainder of the cook ensures the meat cooks gently and evenly throughout without burning the outside or drying out the precious interior.

For juicy, slightly pink pork, remove the roast from the oven when the thermometer reads 57-60°C (135-140°F) in the thickest part, away from bone. It will continue to rise to a safe and perfect 63°C (145°F) while resting. Overcooking past this will result in dry meat.

A thermometer is highly recommended. Without one, estimate total cook time at roughly 45 minutes per kg. The meat should feel firm but yielding when pressed. Clear (not pink) juices will run when pierced. Let it rest; the residual heat will finish the job.

This high-low method is designed for a large, bone-in roasting joint like a rib roast. Using a boneless loin will cook faster and may dry out more easily. Adjust cooking time downwards significantly if using a smaller or boneless cut, and monitor the temperature closely.

Yes. Searing creates the Maillard reaction: the complex browning that adds deep, savoury flavour to both the meat and the subsequent sauce. It is the foundation of the dish. Do not skip it.

Juniper adds a piney, gin-like note that complements pork beautifully. If you don’t have them, use 1/2 teaspoon of crushed fennel seeds, a few sprigs of fresh rosemary in the pan, or simply rely on generous black pepper. The dish will be different but still excellent.

The cornflour slurry is your tool for perfect consistency. If the sauce is still too thin after adding it, make another half portion of slurry (1/2 tsp cornflour + 1/2 tsp water) and whisk it in, simmering for another minute. Add gradually to avoid over-thickening.

You can make the sauce base ahead. Complete it through the reduction step (before adding the cornflour and fresh tarragon). Cool and refrigerate. Reheat gently, then proceed with the cornflour slurry and finish with the fresh chopped tarragon just before serving. The roast must be cooked fresh.

Let it rest first. Place it bone-side down. Use a sharp carving knife to slice between the ribs, giving each person a bone-in chop. For more portions, you can slice the meat off the bone entirely first, then slice it crosswise.

Choose sides that won’t compete with the elegant sauce. Creamy mashed potatoes, buttered steamed greens (green beans, tenderstem broccoli), and simple roasted carrots or parsnips are perfect. The sauce is the star.