To make an herb pork rib roast in the oven, mix 3 minced garlic cloves, 3 tablespoons of olive oil, 1 tablespoon of chopped thyme and 1 tablespoon of chopped rosemary leaves. Rub the mixture over a 4-pound pork rib roast, and leave it for 2 hours at room temperature. Season the pork with some salt and pepper, roast it at 500 degrees Fahrenheit for 15 minutes, reduce the temperature to 325 F, and roast it for 40 minutes.
Alternatively, in a large roasting pan, mix 2 pounds of small carrots, 3/4 pound of small white onions and
3 chopped bacon slices. Make shallow cuts about 1 inch apart in the fat of an 8-rib pork rib roast. Put a rosemary leaf and a slice of garlic into each slit, season the roast with some salt and pepper, and set it on top of the vegetables in a roasting pan. Roast it at 350 F for one hour and 20 minutes. Remove the roast, and discard the fat from the pan. Add 1/4 cup of water to the vegetables in the pan, and cook them on high until all the liquid evaporates. Add 1 tablespoon of chopped parsley to the pan. Transfer the vegetables and pork to a platter, and garnish them with parsley and rosemary leaves.