Crown Roast of Pork

You will need to special order the roast already prepped and tied from your butcher.

Do not rely on cooking time to know when the roast is done. Cooking times vary depending on the size of the roast, how many ribs, your particular oven. Invest in a meat thermometer before attempting a roast like this.

  • Yield: Serves 10-12


  • 1 8-9 pound crown roast of pork (14 to 22 ribs, depending on how meaty the ribs), Frenched and prepped by butcher
  • 1 Tbsp chopped fresh thyme (or 1 teaspoon dried)
  • 1 Tbsp chopped fresh sage (or 1 teaspoon dried)
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup water


  • 2 Tbsp Butter
  • 4 cups cubed day-old bread (3/4-inch cubes)
  • 1/2 pound Italian sausage meat
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 3/4 pound tart Granny Smith apples, peeled, cored, chopped (about 2 cups)
  • 1/4 cup fresh parsley
  • 1 teaspoon fresh chopped sage (or 1/2 teaspoon dry)
  • 1 teaspoon fresh chopped thyme (or 1/2 teaspoon dry)
  • Salt and freshly ground black pepper


1 Mix together the roast seasonings of thyme, sage, salt and pepper. Rub all over the pork roast. Let roast sit (wrapped) at room temperature for an hour before roasting.

2 Heat a large sauté pan on medium heat. Melt 2 Tbsp butter in the pan, add the cubed bread, and stir to coat the bread pieces with the melted butter. Let bread cubes toast; only turn them when they have become a little browned on a side.

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3 Heat a large (4 to 6-qt) pan on medium high heat. Breaking of inch-sized chunks, add the Italian sausage to the pan, taking care not to crowd the bottom of the pan.

Do not stir, just let cook until browned on one side, then flip the sausage over and brown on the other side. When browned, use a slotted spoon to remove, set aside.

4 You should have at least a tablespoon of fat in the pan, if not, add some butter. Heat the pan to medium high. Add the onions and celery and cook until onions are translucent, 3-5 minutes. Add the chopped apples and cook for a few minutes more.

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Add back in the browned sausage, the butter toasted bread cubes, parsley, thyme, and sage. Gently mix. Season to taste with salt and pepper. Remove from heat.

5 Preheat oven to 350°F. Place the crown roast in a shallow roasting pan. Fill the center of the crown loosely with stuffing (do not pack in the stuffing). Whatever extra stuffing you have, place in a separate, buttered, oven proof pan. Cover the tips of the ribs with aluminum foil to prevent scorching of the bones. Add one cup water to the pan.

6 Roast pork on middle rack of oven. Cover the stuffing with foil after about 30 minutes. Cook until a meat thermometer inserted deep into center of meat (do not touch bones, which are on the outside of the roast) registers 150°F, about 2 to 2 1/2 hours total.

7 Add 1/2 cup of water to the remaining stuffing, and bake it (next to or under roast, starting 30 minutes before roast is done, or while the roast is resting), covered with foil, 30 minutes.

Transfer pork to a platter and let stand 20 minutes.

To carve the pork, steady the roast with a fork, with a large sharp knife, cut down through each rib to detach the pork chops.

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  • Mike Dennis

    What type of bread do you use for the stuffing?

  • Mary

    Can we get enough juices to make a gravy with the crown pork rib roast?

    I think if you stuff the roast, the stuffing will absorb most of the juices, so no, you wouldn’t have enough for gravy. But then again, it may just depend on your particular roast and how fatty it is. ~Elise

  • Sue

    Roast came out perfect – For the rub I pureed the spices with 3 cloves of garlic and 3 tbspn of olive oil. Delicious! I cooked at 450 for 15 minutes then reduced to 350 for about 2 hrs. I also added 6 cups of crumbled cornbread and 1 cup of chicken broth to stuffing and cooked the stuffing separate in a baking dish. I made a small portion of the original stuffing but everyone preferred the cornbread version.

  • Melissa

    I know it’s kinda late to suggest now, but for the lady with the HUGE crown of roast above, is/was there a way to remove some of the ribs and freeze them for use later?

    And yeah, my hubby said hmmm, can you cook one of those next year?

    Well, they do get all cooked together. You can freeze the ones you don’t eat for later if you want. We just sent home several chops with one of my brothers, and we also ate pork chops for the rest of the week! ~Elise

  • ghostlibrarian

    Joe — I’ve done a roast that was slightly bigger (14 3/4 pounds) and my notes say 4 1/2 hours at 325. My oven is a bit slow though.

  • Sean

    Oh, and? Two rib chops per person? Like you, when we made this, each chop looked like it came from a brontosaurus. We were eating leftover pork for weeks. Not that we were complaining.

  • Joe

    This recipe looks great and I’ll be trying it tomorrow – only problem is the butcher (we bought from (Stew Leonard’s here n CT) made a 20 rib (approx. 14lbs.) crown roast – it’s more of an oval then a circle – I’m very upset as it’s way to much meat for our party of 15 people and when we ordered it that’s what they told us we needed. My problem is now I can’t return it and it’s too late to get something else.

    Could someone suggest cooking times and temps for this beast? I’ve read elsewhere that folks say 20 minutes per pound – that means I’ve got 4 1/2 hours of roasting tomorrow. Can anyone confirm/deny/suggest something different? We’ll be doing the stuffing separately – I can’t afford to have raw meat for dinner just in case. Thanks for anyone’s advice! and Happy Holidays!

    Oh my, that’s almost a pound each! I would call back the butcher and ask for a suggested cooking time. Usually you do around 15 min per pound for a beef roast, but that’s all one big piece of meat. The way that the crown pork roast is set up, it’s more like a giant donut in shape, so I don’t think it would take as long, as the heat is hitting the roast from all sides. ~Elise

  • jonathan

    In the 70’s, my mother made the occasional crown roast with…how shall I say…”non-traditional” meats. So did others apparently, and here’s the proof:

    Single mother on a budget, feeding three boys, trying to jazz things up. Bless her heart.

    She opted for the pork and bean stuffing however. Much classier than cole slaw.

    LOL! That’s hilarious. I bet it was good though, eh? ~Elise

  • Glitterati

    Mmm…. that looks delicious! It seems to me that pork doesn’t get enough love nowadays, so it’s wonderful to see it so majestically on center stage!

    The bundt pan idea was from Alton Brown, I believe, for a lamb roast. I think the only purpose was to make it easier to tie the “crown” together if you were starting out with 2 flat racks. If your butcher’s already tied it together for you, I doubt the bundt pan does anything special.

    Ah, then that makes sense. A crown lamb roast would better fit in a bundt pan too. ~Elise

  • ghostlibrarian

    We have a tradition of having a crown roast on New Year’s Day. The stuffing I make is a traditional potato dressing that I discovered when living in Pennsylvania. I do put some in the roast but since there usually isn’t room for much the rest is just heated in the oven. I can’t believe one person is expected to eat 2 ribs. The roasts we’ve had are always delicious but very filling and one rib is more than enough. I usually serve it with whatever vegetable we’re in the mood for and cranberries leftover from Christmas.

    I know, isn’t that guideline weird? My butcher said the same thing, usually the plan is 2 ribs per person, but he was fine with one. Could it be that we are breeding hogs with bigger ribs these days? ~Elise

    • Paul Dona

      It’s harder to tie and form the crown with less ribs. ;)

  • patti

    What do you (are you) serving with your pork roast? salad? veg? dessert? Looks delicious and fairly easy. Patti

    Baked apple slices and red cabbage. ~Elise

  • Louise

    Just out of curiosity… how much did the roast cost? Just a general idea…

    That one? I think it was about a hundred dollars. ~Elise

  • David

    I saw a suggestion in another venue to roast the meat in a bundt cake pan to help hold the shape. I haven’t tried it yet (don’t own a bundt pan), but it seems reasonable. Naturally, that would prevent stuffing the crown roast until after it finishes (prepare the dressing separately (bread stuffing, pilaf, cous-cous) and then fill the roast after it’s been left to rest a little while).

    Hi David, so you would place the roast in the bundt pan? Frankly I do not see the benefit to this. The roast holds its shape just fine on its own, given how the butcher ties it. ~Elise

    • Susan

      As another viewer, I agree. There is no need for a bundt pan once the butcher has tied the roast.

  • Donowonder

    One of the easiest elegant most appearing presentations you can do. Almost a can’t miss. Yes, make extra stuffing as you do on Thanksgiving. For an Islands meal, add pineapple instead.