Pork rib roast filled with prunes

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   1-2 carrots peel, wash and roughly cut into pieces. Peel 3 onions. Cut 2 onions roughly into pieces, dice 1 onion. Peel, quarter and core apples, cut into cubes and mix with lemon juice. Dice plums. Heat 20 g fat in a pan. Sauté diced onions in it. Add apples and plums and steam for 4-5 minutes while stirring. Stir in sugar, lemon zest and breadcrumbs and let cool down.

2. 2

   Wash the rib roast, dab dry and cut a pocket into the roast from the front. Fill with the apple-plum mixture and add wooden skewers. Tie up with kitchen string using a shoelace technique. Heat clarified butter in a roaster. Brown the meat well while turning. Finally, add onion and carrot pieces and fry. Season the meat with pepper and a little salt, pour on the stock, cover and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. For the vegetables, peel, wash and slice the remaining carrots. Cover the carrots and peas and steam them for 10-12 minutes in slightly boiling salted water. Stir in between. Peel and halve 2 onions and cut into fine slices. Wash parsley, shake dry and chop finely, except for a little for garnishing. Drain the vegetables in a sieve. Melt 30-40 g fat in a hot vegetable pot, fry the onion slices for about 3 minutes. Add parsley, except for a little bit for sprinkling, and vegetables again and toss them. Season to taste with salt and possibly some pepper and keep warm. Remove the roast from the casserole and keep warm.

3. 3

   Stir in between. Peel and halve 2 onions and cut into fine slices. Wash parsley, shake dry and chop finely, except for a little for garnishing. Drain the vegetables in a sieve. Melt 30-40 g fat in a hot vegetable pot, fry the onion slices for about 3 minutes. Add parsley, except for a little bit for sprinkling, and vegetables again and toss them. Season to taste with salt and possibly some pepper and keep warm. Remove the roast from the casserole and keep warm. Pour the stock through a sieve into a small pot and bring to the boil. Mix flour and 4-5 tablespoons of cold water, stir into the boiling stock. Simmer for about 5 minutes while stirring. Season sauce with salt and pepper. Remove rib bones from the meat, remove wooden skewers and kitchen string. Cut the roast into slices and arrange on a large plate with the vegetables. Sprinkle with parsley and garnish. Serve with extra sauce. Boiled potatoes taste good with it

4. 4

   Pour the stock through a sieve into a small pot and bring to the boil. Mix flour and 4-5 tablespoons of cold water, stir into the boiling stock. Simmer for about 5 minutes while stirring. Season sauce with salt and pepper. Remove rib bones from the meat, remove wooden skewers and kitchen string. Cut the roast into slices and arrange on a large plate with the vegetables. Sprinkle with parsley and garnish. Serve with extra sauce. Boiled potatoes taste good with it

5. 5

   10 minutes waiting time

Nutrition Facts

KCAL
800 kcal

CARBS
33 g

FATS
60 g

PROTEINS
33 g