in Germany

Rib roast Mecklenburg style

updated

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Ingredients for 4 servings:

  • 1 ½ kg pork (ribeye)
  • 200 g prunes
  • 2 apples, sour
  • 1 tsp salt
  • some butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the ribeye, drain, and rub with salt. Cut a pocket into the meat along the bone. Peel the apples, remove the cores, and cut into quarters or eighths, depending on their size. Stuff the ribeye with the prunes and apples and seal the pocket with kitchen string or toothpicks. Put a little butter in a baking dish and heat in the oven. Add the ribeye and fry in the butter on all sides for 1.5 to 2 hours until golden brown. Add hot water from time to time to ensure there is enough liquid for a good gravy. This goes well with boiled potatoes and a fresh salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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