Crown Roast of Pork and Stuffing

Bergy's Note:

An eye and taste pleaser for any special occasion. It looks so impressive wearing the little socks - take time to make them or buy the ready made. The stuffing compliments the pork flavor. You may make the socks out of foil or I prefer colored tissue paper. Cut strips of paper approx 2 1/2 " wide by 10" long, roll the paper into a cylinder and with scissors cut down 1 1/2 " on one edge of the cylinder spacing cuts1/4" apart. wrap the uncut ends around each bone and secure with thin wire or fine thread.

• Total Time: 4 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 8

• 7 lbs rib roast , approx (16 ribs)
• ½ teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• salt and pepper

STUFFING

• 6 tablespoons margarine (do not use butter as it will brown too much)
• 1 cup onion , finely chopped
• ½ cup celery , finely chopped
• 6 cups dry breadcrumbs
• 2 cups apples , peeled cored and diced (use a sweeter apple like a macIntosh)
• 2 teaspoons poultry seasoning
• 1 tablespoon parsley flakes
• 1 cup apple juice (or a bit more)
• salt and pepper

Directions:

1. Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
2. Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
3. Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
4. Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
5. Add a bit more juice if needed.
6. The stuffing should be moist enough to hold together when squeezed lightly.
7. After you have roasted the meat for 2 hours, remove it from the oven.
8. Turn it so the rib ends are pointing out when you stand it on edge (like to secure the joining ribs with a bit of wire).
9. Place a sleeve of tin foil in the center of the roast, have the foil large enough that you will be able to cover the stuffing by folding it over when filled.
10. Fill the sleeve with the stuffing, fold foil over.
11. Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
12. Decorate the rib ends with gay colored socks (use colors to match the seasons or holiday) after you have removed it from the oven and are ready to serve.
13. **If, after stuffing the sleeve in the center of the roast, you have stuffing left over put it in a lightly greased casserole dish and put in the oven for the last 1 1/2 roasting time.

Reviews

[Smokin' Steve]

Awesome recipe for rib roast! When I picked up my crown roast from the butcher, it was 10lbs (only 12 ribs)! So I froze half and made a standing rib roast... The recipe works great for that as well. Gravy from the drippings is really good too.

[Polish Chick]

I plan to make this Christmas Eve. All recipes I've tried from Bergy are good!! Just an FYI: I kept looking for shops that sell the "socks". They are officially called "cutlet frills", but hardly anyone in the US sells them online. Lots of British shops do, though.

[HotPepperRosemaryJelly]

Bergy I thought that I rated this and I guess I forgot! This really was good and the stuffing was excellent! I had the gang here after Christmas and I followed your recipe and I thank you for the help! It was a huge hit! I have another in the freezer and will definitely use your recipe again! You really need a lot of people to fully appreciate the crown in place. I served 12 people and had leftover. Anything smaller and you don't get the crown. Thank you most kindly, Jelly :)