Zubereitung

1. 1

   Roughly chop the prunes. Peel, core and dice the apples, and dice the onion finely. Mix everything together and season it with a little salt and pepper.

2. 2

   Fill the pocket in the rib roast with the stuffing and tie the opening shut with kitchen string. Rub the joint all over with the remaining salt, pepper and marjoram. Preheat the oven to 180 °C conventional.

3. 3

   Heat the clarified butter in a roasting tin and brown the joint in it all over, bone side last.

4. 4

   Pour in the meat stock and the apple juice and cook the joint in the oven on the lower shelf until it has reached a core temperature of 75 °C, basting it several times with the roasting juices.

5. 5

   Take the joint out, cover it with aluminium foil and leave it to rest.

6. 6

   Pour the roasting juices through a sieve into a pan and bring them to the boil. Mix the cornflour with a little cold water, thicken the sauce with it and season it with salt and pepper.

7. 7

   Remove the kitchen string and cut the joint into chops between the bones, so that the stuffing shows. Serve it with the sauce.