Nicholas Gavin is the Culinary Creative Director of ChefSteps, where he develops recipes and is responsible for making all the food look beautiful. Nick has worked at ChefSteps for over a decade; he and ChefSteps co-founder Grant Crilly worked together at Modernist Cuisine. Nick has worked in professional kitchens both in the United States and abroad, most notably at Mugaritz in San Sebastian, Spain.

Nicholas Gavin

If the <a href="https://www.chefsteps.com/recipes/classic-oven-roasted-standing-rib-roast">standing prime rib roast</a> is the king of the holiday table, that’s only because most people overlook its porcine cousin: a <a href="https://www.chefsteps.com/recipes/glazed-pork-roast">pork roast</a>! To make this under-appreciated roast shine, you have to source really good pork and use the right cut, and it has to be trimmed, frenched, and trussed properly. Even if you’re not planning on doing all of this yourself, it’s helpful to understand the process, as it will make it easier to buy what you need. Our method for frenching a pork rib roast is designed to make the roast look as appealing as possible, which has the added advantage of producing a discrete off-cut consisting entirely of rib meat, which you can cook up as a delicious chef’s snack!

How to French and Truss a Pork Roast