Pork Ribeye Roast with Mushroom Gravy

This Pork Ribeye Roast with Mushroom 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. 

I've partnered with my friends at OhioPork.org to create this delicious recipe and blog post for you. All opinions are my own.

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. While I love beef roasts, I also love to make pork roasts. This boneless ribeye center cut pork roast is one of my favorites to perpare and eat! 

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? That's pure gold. 

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. each, which is enough to serve about 6 to 8 people. 

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. But, even a less expensive one from Walmart will get the job done. 

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. This recipe calls for a high oven (425 degrees F) so the roasting time is much less than if you were roasting the same roast at 325 degrees F. However, the rule of thumb is to roast to an internal temperature (taken in the middle of the roast) of 145 degrees F. That temperature, along with a minimum 3 minute rest, will ensure your roast will not be dry. This is why a meat thermometer is essential when making a pork roast. 

Can pork be a little pink in the middle?

Yes, pork can be a little pink in the middle. The most important thing is to make sure the thermometer registers 145 degrees F (internal temperature) in the center of the roast before removing it from the oven. This, followed by a minimum 3 minute rest will ensure your pork ribye roast is not only safe to eat, but also moist and delicious. 

What do you need to make a pork ribeye roast?

For this recipe you will need the following ingredients and equipment:

• 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.
• Herbs and spices needed for seasoning the roast - See the image below. Fresh is best. Make sure your dried herbs and spices are no more than 6 months old for best flavor. 
• Olive oil and cooking spray such as Pam
• A heavy skillet
• A quarter sheet pan or a big enough pan to fit the roast with enough room for air to circulate around it.
• A meat thermometer -You can use a regular meat thermometer or an instant read meat thermometer. I like to use an instant read thermometer. Follow instructions on meat thermometer for proper use.
• An oven - of course! 
• Mushroom gravy, if desired. Follow the ingredients list and instructions in the recipe card below for a quick and delicious mushroom gravy with shallots and dry sherry. 

How do I make a Pork Ribeye Roast with Mushroom Gravy?

Preheat oven to 425 degrees F. Gather up and measure the herbs and spices needed to season the roast. 

Thoroughly season the pork roast on all sides. For extra flavor, let the roast sit at room temperature for 30 minutes after seasoning it. 

Brown pork ribeye roast in olive oil, on all sides over medium high heat. 

Tranfer browned pork roast to a quarter sheet pan ( or similar pan) that has been sprayed with cooking spray. 

Put the pork ribeye roast in the oven fat cap (which ever side has more visible white fat on it) side up. 

While pork is roasting, make the mushroom gravy by melting 2 TBSP. butter in the same skillet you used to brown the pork. No need to clean the pan. 

Add in the shallots, mushrooms, and thyme. Cook until mushrooms are soft and begin to brown. 

Add in sherry and melt in remaining 1 TBSP. butter. 

Sprinkle in flour and cook for about 1 minute. 

Slowly whisk in chicken stock. Bring to boil, then turn down to simmer and cook until thickened. Taste for salt and pepper, and season with each as desired. 

By now, the roast should be done with an internal temperature of 145 degrees F. Remove from oven, tent with foil, and allow to rest for about 10 minutes before slicing. Serve with mushroom gravy. 

This delcious moist and tender pork ribeye roast will bring back memories of Sunday suppers at Grandma's table. And if it doesn't, why not start your own tradition? 

This pork roast is wonderful served with my Garlic Parmesan Mashed Potatoes and my Country Style Green Beans.

Pork Ribeye Roast with Mushroom Gravy, Pork Ribeye Roast

main course, pork, roast

American

Yield: 8 servings

Author: Renee Paj

Pork Ribeye Roast with Mushroom Gravy

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Pork ribeye roast is seasoned and roasted to a perfect 145 degrees F then smothered in a mushroom and sherry gravy for a Sunday supper that can't be beat!

Ingredients

For Pork Ribeye Roast

• 2 lb. pork ribeye roast
• 1 1/2 tsp. kosher salt
• 1/2 tsp. fresh ground black pepper
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. rubbed sage
• 1/2 tsp. dried rosemary
• 1 tsp. garlic powder or granulated garlic
• 2 tsp. olive oil

For Mushroom Gravy

• 3 TBSP. unsalted butter (divided)
• 1/4 cup finely diced shallot
• 8 oz. sliced button mushrooms
• 1/2 tsp. dried thyme leaves
• 3 TBSP. dry sherry
• 3 TBSP. all purpose flour
• 2 cups chicken stock
• salt and pepper, to taste

Instructions

1. Preheat oven to 425 degrees. Spray bottom of a small sheet pan. (I used a quarter sheet pan) with cooking spray. Set aside.
2. In small bowl, combine seasonings for roast. Coat roast on all sides with seasoning mixture.
3. Heat a medium skillet over medium high heat. Add olive oil and brown roast on all sides (about 5 to 6 minutes).
4. Remove roast to prepared sheet pan and roast in oven for 25 to 30 minutes, or until thermometer reads between 140 degrees and 145 degrees F.
5. Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing.
6. While roast is in oven, make the mushroom gravy.
7. In same skillet you browned the roast in, on medium high heat, melt 2 TBSP. of the butter.
8. Add in she shallots and stir. Cook for about 3 minutes or until shallots start to become translucent.
9. Add in the mushrooms. Cook until mushrooms are soft and start to brown, about 6 minutes.
10. Add in the sherry. Cook for about a minute, then add in the remaining 1 TBSP. butter. Sprinkle in the flour. Stir and cook for 1 minute.
11. Slowly, whisk in the chicken stock. Allow gravy to come to a boil and cook until thickened. Taste for salt and pepper, and add as needed.
12. Serve mushroom gravy with pork roast.

Notes

To get a deeper herb flavor on the roast, allow it to sit at room temp once seasoned for about 30 minutes before browning.

Nutrition Facts

Calories

522.28

Fat (grams)

36.22 g

Sat. Fat (grams)

15.33 g

Cholesterol (grams)

107.37 mg

Carbs (grams)

17.63 g

Fiber (grams)

1.45 g

Sugar (grams)

2.16 g

Net carbs

16.18 g

Protein (grams)

29.67 g

Sodium (milligrams)

672.25 mg

Nutritional Information is an estimate and provided as a courtesy.

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Interested in learning more about the pork industry? Check out my recap of a Visit to a real working Ohio Hog farm.