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.
- 7 lbs rib roast, approx (16 ribs)
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄2 teaspoon garlic powder
- salt and pepper
- 6 tablespoons margarine (do not use butter as it will brown too much)
- 1 cup onion, finely chopped
- 1⁄2 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
- Combine the salt, pepper, garlic and Worcestershire and rub into the roast.
- Place flat in a roaster bone ends down and roast covered for 2 hours in a 325 F oven.
- Meanwhile prepare the stuffing: Saute the onion and celery in the margarine until the onions are translucent and pour into a large mixing bowl.
- Add crumbs, apples, poultry seasoning, parsley flakes, 1 cup of apple juice, season with salt and pepper.
- Add a bit more juice if needed.
- The stuffing should be moist enough to hold together when squeezed lightly.
- After you have roasted the meat for 2 hours, remove it from the oven.
- 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).
- 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.
- Fill the sleeve with the stuffing, fold foil over.
- Return the roast uncovered until the internal temp reaches 170F (apprx 1 1/2 hours).
- 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.
- **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.
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.
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.
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 :)