Mecklenburg Rib Roast

Calories per serving: 775 g Soak the meat for 1 to 2 hours, rinse under running water, pat dry. Peel the apples, cut them into eighths, remove the seeds from the pre-soaked dried plums. Cover one half of the meat with apples and plums, sprinkle with rusk crumbs and sugar. Fold the other half of the meat over it and close the roast. Season with salt and pepper, brown on all sides in hot clarified butter, then finish cooking in the oven. For the sauce, mix the roast stock with starch dissolved in water until smooth, then douse with soup. Serve with fresh boiled potatoes sprinkled with chopped parsley and a colorful leaf salad. Nutritional values in each unit:

Tip: Instead of clarified butter, you can use butter in most cases.

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