Stuffed Thick Rib with All Sorts of Beans and Mashed Potatoes

5 from 2 votes
Total Time 3 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 218 kcal



  • 4 tsp Mustard
  • 4 tsp Honey

thick rib

  • 1,5 kg Pig breast (nipple)
  • 2 Apples
  • 1 packet Prunes pickled in red wine
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 tbsp Oil
  • 3 Onions
  • 3 Bay leaves
  • 5 Cloves
  • 750 ml Red wine
  • 1 pinch Sugar

All sorts of beans

  • 1 kg Beans
  • 3 tsp Honey
  • 10 Cocktail tomatoes
  • 1 pinch Salt
  • 1 pinch Pepper

Mashed potatoes

  • 12 Potatoes
  • 1 shot Milk
  • 1 pinch Nutmeg
  • 1 pinch Salt
  • 1 pinch Pepper



  • Mix honey with mustard for the marinade.

thick rib

  • Carefully cut a pocket into the thick rib (or have the butcher cut). Core and chop the apples. Fill the meat pockets with half of the chopped apples and plums that were soaked in red wine the day before. Close with toothpicks and string.
  • Rub the meat with salt and pepper and then fry briefly in oil, then brush the meat with the marinade. Preheat the oven to 180 ° C. Peel and chop the onions. Put the meat in the roaster with 3 sliced ​​onions and a sliced ​​apple in the oven. Add half a bottle of red wine, 3 bay leaves and cloves.
  • Let the whole thing stew in the oven for about 3 hours and pour over the rest of the wine and gravy again and again. When the meat is ready, puree the onions and apples for the sauce in the roaster and season with the spices.

All sorts of beans

  • For the all kinds of beans, cook the beans until they are firm to the bite. Heat the honey in a pan and toss the beans in it and let them fry a little. A little later, add the tomatoes to the pan. Season with a little salt and pepper.

Mashed potatoes

  • For the mashed potatoes, peel and cook the potatoes. Then cut into small pieces and pound together with a little milk. The whole thing is seasoned with salt, pepper and nutmeg.


Serving: 100gCalories: 218kcalCarbohydrates: 14.2gProtein: 13.6gFat: 10.5g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Chicken Feast Pan with Mozzarella Gratin

Janina’s Apple Soup