Mecklenburger Rippenbraten (stuffed pork rib roast)

Name: Mecklenburger Rippenbraten (stuffed pork rib roast)
Prep time: 30 min
Cook time: 115 min
Total time: 145 min
Yield: 6 servings
Ingredients: 150 g prunes (stoned); 2 piece tart apples; 1 piece onion; 1.8 kg pork rib roast (loin on the bone, with a pocket cut by the butcher for stuffing); 2 tsp salt; pepper to taste; 1 tsp dried marjoram; 2 tbsp clarified butter; 300 ml meat stock; 100 ml apple juice; 1 tbsp cornflour; kitchen string as needed

A German classic from Mecklenburg-Western Pomerania: in Mecklenburg the Rippenbraten comes to the table at Christmas, stuffed with prunes and tart apples. The meat on the bone stays juicy, the surface turns crisp and brown, and as you carve it the sweet-and-sour stuffing scents the whole kitchen. Serves 6.

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Cook time

145 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

600 kcal

Calories

44 g

Protein

35 g

Fat

25 g

Carbs

Ingredients

For 6 servings

Estimated cost~€15.05 · ~€2.50/serving

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Instructions

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
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
Heat the clarified butter in a roasting tin and brown the joint in it all over, bone side last.
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
Take the joint out, cover it with aluminium foil and leave it to rest.
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
Remove the kitchen string and cut the joint into chops between the bones, so that the stuffing shows. Serve it with the sauce.