Frenched Pork Rib Roast

Mmmmm Sunday night dinner – always brings back memories of when I was as a kid and mom would make something special to bring all the family together. Such a treat. This Sunday we tried a cut that we have not had in a long long time. A frenched pork rib roast from Stonaleen Farm with a mustard garlic rub. Well I must say – it was divine and we will be adding it to our product list so others can enjoy it too!


Here’s how we did ours…

  • Preheat oven to 425 degrees
  • Apply mustard rub to roast – ingredients below but you can put on any type of seasoning that suits your fancy
  • Throw a bunch of veggies around roast in pan (we used chunks of onion, carrots and blue potatoes)
  • Pop er in the oven for 10 minutes then turn down over to 325 degrees
  • Cook for approx 1 ½ hours or until thermometer read 145 degrees *
  • Let set 20-30 minutes – while you make anything else you want to serve with it
  • Enjoy


Note: *we take ours out when the internal temperature is a bit lower than what some recommend – this is because we let it set for at least 20-30 minutes and the roast continues to cook.

Mustard Garlic Rub:
2 tbsp Dijon Mustard
1 ½ tsp Herbes de Provence
1 Tbsp Chopped garlic
Squirt or two of Olive Oil

Beef Back Ribs


When purchasing a whole or half steer we sometimes get left with cuts that are not on our regular product list – these often end up in our freezer. This has led us to making all sorts of fun things such as ox tail, heart, shanks, back ribs, hangers etc..

Today I’m going to talk about beef back ribs….

These are the ribs you find on a prime rib roast. When we get lots of orders for ribeye steaks (the inside part of a prime rib roast) we also get the rack of back ribs. Well, we finally got around to trying these and I think I’m addicted!

We prepped and cooked the ribs how we would cook a prime rib roast – as the ribs are my favourite part of the roast anyway we wanted to see if prepping and cooking them this way would simulate the roast experience. Answer…. Yes it most definitely did and they were awesome!!

To prep the oven was preheated to ‘roast’ 425 degrees. Then we cut the ribs in half and applied the rub John makes for beef roasts with a bit of soy sauce.BeefBackRibsPrep

We popped them in the oven to start them off with a good heat blast at 425 for about 10 minutes then turned down the oven to 300 degrees to cook ‘low and slow’ for approximately 1.5 hours or until the meat starts to pull away from the bones. Delish!!BeefBackRibsCooked