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

A pork rib roast is a glorious holiday feast centerpiece that’s every bit as delicious and eye-catching as a <a href="https://www.chefsteps.com/activities/win-the-holidays-with-herb-crusted-sous-vide-prime-rib-rib-roast">prime rib</a> or a beautifully glazed <a href="https://www.chefsteps.com/activities/transform-pork-shoulder-into-a-spiral-fresh-glazed-ham">ham</a>, provided you treat it right. This recipe and method guarantee you a picture-perfect glazed pork roast that also tastes incredible. Buy the right cut; <a href="https://www.chefsteps.com/activities/pork-roast-butchery">trim, french, and truss it correctly</a> (or have a butcher do it for you); cook it gently so the tender, lean loin is just past blushing; and then brush it with <a href="https://www.chefsteps.com/activities/root-beer-glaze">Sweet and Sticky Root Beer Glaze</a>. Finally, finish it in a hot oven to yield pink, perfectly cooked meat ringed around by a deeply burnished sweet-savory exterior. You’ll have one of the most impressive roasts you, or your guests, have ever seen. It’s so good it may make you wonder why we all make such a big fuss over the standing rib roast when the pork rib roast has been right there the entire time!

Glazed Pork Roast