Stuffed thick rib

Ingredients for 2 servings:

• 1 kg rib(s) (thick rib)
• 250 g prunes
• ½ apple
• 1 tbsp plum jam
• 300 ml mulled wine or children’s punch
• 2 tbsp breadcrumbs
• 1 bunch of soup vegetables
• 1 liter beef broth
• 1 onion(s)
• 3 tbsp tomato paste
• ½ cup crème fraîche
• salt and pepper
• 2 tsp cinnamon

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

First, cut a pocket into the thick rib and season it with salt and pepper. Make the stuffing from the plums, apple, plum jam, breadcrumbs, cinnamon, and a splash of the wine, and fill the thick rib with it. Secure with toothpicks. It’s best to prepare this a few hours in advance and let the stuffing soak into the meat a little in the refrigerator. Save the rest of the stuffing! Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Finely chop the vegetables and onion. Sear the stuffed rib in a roasting pan on both sides and then briefly set aside. Then sear the vegetables and onions until crisp. Add the tomato paste and sear briefly. Deglaze everything with the wine. Add the remaining stuffing and the beef broth. Bring to a boil, then place the meat in the sauce, bone-down. Place everything in the oven for 1 hour, basting the meat occasionally with the sauce. Then remove the meat from the roasting pan and portion it. Strain the sauce through a fine sieve using a wooden spoon. Finally, stir in the crème fraîche. If the sauce is too thin, you can also use a thickener. Serve with dumplings and red cabbage. A delicious Christmas meal.