Stuffed Prime Rib

From the butcher cut a pocket in the thick rib and remove the lateral cartilage – then it only needs to be salted and peppered and stuffed with peeled apples cut into small pieces, raisins, sage and ginger.

For safety, close the bag with wooden sticks.

This stuffed rib without browning simply place on a baking grid under this grid is a high tray with bones, soup bunch and paradeis pulp, seasoned with a little salt and pepper. During the roasting time, pour wine and water on the bones, so that there is always liquid in the tray.

Roasting time – Attention !!!: The first half an hour at circulating air 200 °C then 2 hours at 140 °C .

Later, strain the bone broth through a sieve, season with salt, season with pepper and bring to the table unbound, thus appearing slightly soupy, to the sliced prime rib.

Serve with boiled potatoes or mashed potatoes and a beer.

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