Ingredients
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7 lbs rib roast, approx (16 ribs)
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon garlic powder
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salt and pepper
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6 tablespoons margarine (do not use butter as it will brown too much)
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1 cup onion, finely chopped
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1/2 cup celery, finely chopped
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6 cups dry breadcrumbs
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2 cups apples, peeled cored and diced (use a sweeter apple like a macIntosh)
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2 teaspoons poultry seasoning
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1 tablespoon parsley flakes
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1 cup apple juice (or a bit more)
Instructions
- 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.