Place the bone-in pork rib roast in an oven safe roasting dish. I like to use my enamel skillet.
In a bowl combine the olive oil, minced garlic, salt and pepper. Set aside.
Cut up your apples, carrots and onions into about 2 inch chunks.
Place them around the pork roast.
Pour the olive oil mixture onto your roast, covering the top side. Rub in.
Drizzle the apples, carrots and onions with a little extra olive oil.
Place your roast into your 425 degree oven and roast at this high heat for about 10-15 minutes. This is to ‘sear’ the outside of the roast, which helps to keep the meat moist.
After the 10-15 minute searing time period, reduce the oven temperature to 325 degrees. Roast until the internal temperature of the meat reaches 150-155 degrees, about 2 1/2 hours. I like to monitor the temperature at the 2 hour point.
Once the optimal internal temperature is reached, remove the roast from your oven and let it rest for about 10 minutes. The internal temperature will continue to rise about 5 degrees once outside of the oven.
Slice into chops and serve with the roasted vegetables and roasted applesauce.