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So elegant -- and showy! Choose your own combination of colors for the decorative "crowns". Apple in stuffing adds a delicate tartness.
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. worcestershire sauce
1/4 tsp. garlic powder
1 rib roast, 16 ribs (about 7lbs.)
Stuffing:
6 tbsp. margarine (butter browns too fast)
1 cup finely chopped onion
1/2 cup finely chopped celery
6 cups dry bread crumbs
2 cups medium cooking apples (McIntosh are good), peeled, cored and diced
2 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley flakes
1 1/2 cups apple juice
Serves 8
Combine, salt, pepper, worcestershire sauce and garlic powder in small bowl.
Rub into sides of meat.
Place in roaster, bone ends down.
Cover.
Roast in 325F oven for 2 hours.
Prepare stuffing while roast is cooking.
Stuffing:
Melt margarine in frying pan.
Add onion and celery.
Saute until soft.
Turn into large bowl, including all remaining margarine.
Add next 6 ingredients.
Toss together well.
Add 1 cup of the apple juice.
Stir well.
Add the rest if needed so stuffing will hold together when squeezed lightly.
Remove roast from oven.
Turn so rib ends are up.
Make a sleeve out of foil and push into center of roast.
Fill with stuffing.
Cover stuffing with foil.
Place leftover stuffing in small greased casserole.
Return roast and small casserole to oven.
Continue roasting until thermometer reaches 170F.
This will take about 1 1/2 hours more.
Make Gravy using 1/2 recipe.
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. worcestershire sauce
1/4 tsp. garlic powder
1 rib roast, 16 ribs (about 7lbs.)
Stuffing:
6 tbsp. margarine (butter browns too fast)
1 cup finely chopped onion
1/2 cup finely chopped celery
6 cups dry bread crumbs
2 cups medium cooking apples (McIntosh are good), peeled, cored and diced
2 tsp. poultry seasoning
1 tsp. salt
1/4 tsp. pepper
1 tbsp. parsley flakes
1 1/2 cups apple juice
Serves 8
Combine, salt, pepper, worcestershire sauce and garlic powder in small bowl.
Rub into sides of meat.
Place in roaster, bone ends down.
Cover.
Roast in 325F oven for 2 hours.
Prepare stuffing while roast is cooking.
Stuffing:
Melt margarine in frying pan.
Add onion and celery.
Saute until soft.
Turn into large bowl, including all remaining margarine.
Add next 6 ingredients.
Toss together well.
Add 1 cup of the apple juice.
Stir well.
Add the rest if needed so stuffing will hold together when squeezed lightly.
Remove roast from oven.
Turn so rib ends are up.
Make a sleeve out of foil and push into center of roast.
Fill with stuffing.
Cover stuffing with foil.
Place leftover stuffing in small greased casserole.
Return roast and small casserole to oven.
Continue roasting until thermometer reaches 170F.
This will take about 1 1/2 hours more.
Make Gravy using 1/2 recipe.
