Humperdinck’s Crown Roast

Humperdinck’s Crown Roast

Humperdinck’s Crown Roast excerpted from The Unofficial Princess Bride Cookbook: 50 Delightfully Delicious Recipes for Fans of the Cult Classic by Cassandra Reeder.

The Unofficial Princess Bride Cookbook: 50 Delightfully Delicious Recipes for Fans of the Cult Classic by Cassandra ReederThere are few movies that can be easily identified by a single word or quote, let alone close to forty. From “As You Wish” and “Inconceivable” to “Have Fun Storming the Castle” and “My Name is Inigo Montoya,” The Princess Bride left an everlasting mark on pop culture.

In celebration of the movie’s 35th anniversary in 2022, The Unofficial Princess Bride Cookbook is the perfect book for fans of all its beloved characters, and the indelible quotes that have made it one of the most quoted movies of all time.

Some of the iconic recipes include:

  • Albino’s Pre-Torture Nourishment
  • MLT: Mutton, Lettuce, and Tomato
  • Shrieking Eel Pie
  • “The Tuna Fish Discrepancy”
  • Fezzik’s Restorative Stew
  • Four White Horses
  • “Mostly Dead” Corpse Reviver
  • And so many more!

Try out these iconic and fan-favourite recipes and relate to your favourite Princess Bride characters and story through food and trivia with The Unofficial Princess Bride Cookbook!

The Unofficial Princess Bride Cookbook: 50 Delightfully Delicious Recipes for Fans of the Cult Classic is available at  

Humperdinck’s Crown Roast


Much like Humperdinck himself, this dish looks elegant and a bit fussy but it’s actually quite simple.

Really, any “wart-hog faced buffoon” can make it! It’s a showstopper that would look spectacular adorning any castle feast, and since it feeds a crowd, you might want to save it for special occasions. I chose pork because Westley calls Humperdinck a “pig” more than once throughout the film. If pork is a deal-breaker for you, this can also be done with standing beef rib roasts or racks of lamb (cooking time may vary).


for the roast

7–8 lb. (3.2–3.6 kg) crown roast of pork

(12–14 ribs), room temperature

(see note)

Salt and ground black pepper

5 cloves garlic, peeled and halved


2–3 sprigs of fresh thyme

2–3 sprigs of fresh rosemary

1 yellow onion, peeled and cut into eighths

1 large orange, sliced (Keep the peel on!)

For the Rub

¼ cup (59 ml) extra-virgin olive oil

6 cloves garlic, minced

2 teaspoons (1 g) chopped fresh rosemary

2 teaspoons (1 g) fresh thyme

4 teaspoons (20 g) salt

2 teaspoons (4 g) ground black pepper

Zest of 2 oranges

  1. Preheat the oven to 450°F (230°C).
  2. To make the rub, combine all the rub ingredients in a small bowl. Set aside.
  3. To make the roast, season the cavity of the pork with salt and pepper and stuff it with the garlic, sprigs of rosemary, thyme, onion, and orange slices. This is just to impart flavour. Wrap the ends of the ribs with small pieces of aluminum foil to prevent burning.
  4. Place the roast on a rack in a roasting pan and use your hands to coat the surface of the meat with the rub. Pour ½ inch (1 cm) of water in the bottom of the pan and place the pork in the oven.
  5. Roast for 15 minutes, then reduce the oven temperature to 325°F (165°C). Continue roasting until a thermometer inserted in the thickest part of the meat registers at least 145°F (63°C). Total cooking time should be around 2 hours for a 7- to 8-pound (3.2- to 3.6-kg) roast.
  6. Allow the roast to rest for at least 20 minutes before serving. To serve, carve the roast by slicing between the rib bones to separate into individual chops.

Note: DIY Crown Roast Cut: You’ll need 2 racks of pork loin chops, lamb racks, or beef rib roasts.

If the ribs are not frenched, start by frenching each rib by trimming and scraping away the meat, fat, and sinew from the exposed end of the ribs so that a section of the bones is bare. Remove the skin that covers the bottom of the rib. Score the rib side near the cap and on the backside of the bones to allow the rib roast to flex and bend. Lay the two roasts end to end and tie them together with a butcher’s twine by the rib bones. Bend the ribs until they form a circular crown and tie the other side of the bones together. To hold the crown shape while cooking, wrap the butcher’s twine around the entire roast twice and tie it into a tight double knot.


In the book, Humperdinck holds a feast featuring the “Essence of Brandied Pig,” but things go terribly wrong when they try to light the pigs on fire. If you like, heat ¼ cup (80 g) of apricot preserves in a saucepan, remove from the heat and add ¼ cup (60 ml) of brandy to the heated mixture. Ignite with a lighter and pour the mixture over the crown roast.

Recipe reprinted with permission from Quarto Publishing Group.

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