Stuffed rib
Especially tasty in the cold season.
Buy a thick rib and have a pocket cut in it.
Mix the filling: prunes, dried apricots (both chopped), chopped apples, crumble the rusk by hand, raisins.
Press stuffing into the bag, close the front with wooden toothpicks.
Roast well in a roasting pan from all sides, put on the ribs at the end. Embroider top with 2-4 cloves, lightly pepper, add remaining stuffing to the edge and deglaze with water and a little grained broth.
Stir in the oven for approx. 1.5 hours at approx. 180 C (I only have a simple stove, with circulating air you will need less time)
Every now and then pour over the gravy and add some water if necessary.
I also cook red cabbage and potatoes. When the roast is ready, remove it from the roasting pan and thicken the sauce. Cut the roast along the ribs. Ready, delicious ...
