Crown Roast of Pork and Stuffing

"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."
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
4hrs 25mins


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

  • 6 tablespoons margarine (do not use butter as it will brown too much)
  • 1 cup onion, finely chopped
  • 12 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.

Questions & Replies

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  1. Stacey L.
    This crown roast recipe is stellar. I’ve even played with the base recipe and still had great results. Raves from the whole family!
  2. 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.
  3. 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.
  4. HotPepperRosemaryJe
    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 :)
  5. Derf2440
    wow Bergy an outstanding roast! wonderful flavour and lovely mosit pork and the stuffing was the best, I used cubed whole wheat bread and a mac apple and had no apple juice in so used chicken broth. i just had a 6 rib roast and would love to do it one day with a proper crown roast, it would be impressive for company and delicious! i did cook it the same, but just laid the roast over the top of the stuffing, turned out magnificent, we couldn't stop eating it! What a treat!! Thanks Bergy for one I can't wait to try again with apple juice. A 5 atar all the way!


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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