Grandma`s Rib Stuffed with Apple and Raisins
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg ribs (thick rib)
- 1 large apple (Boskoop)
- 50 g raisins
- 1 glass beef stock
- 1 cup crème fraîche
- possibly sauce thickener or flour
- salt and pepper
- 1 tablespoon butter
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Wash and dry the thick rib and cut a pocket into it. Peel the apple, cut into small cubes, mix with the raisins and pour into the pocket. Close the bag with a piece of string. Season the rib on both sides with salt and pepper.
- Cut the onion into rings, sauté in the butter in the roaster and sear the filled rib on both sides. Then add the stock, bring to the boil and cook in the oven without a lid at 180 - 200 ° C for a good hour. Pour in some more liquid in between and also drizzle the rib with it so that it does not dry out.
- At the end of the cooking time, take out half of the filling and strain, mix with the gravy. Stir in the creme fraiche and thicken with a sauce thickener or flour. Possibly add a little salt. Makes a delicious, sweet and spicy sauce. Potatoes and Brussels sprouts go well with it.
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