Stuffed rib

Category: Meat dishes
Stuffed rib

Ingredients

pork or veal rib 4 kg
assorted minced meat 1 kg
bulb onions 4 things
egg 1 PC
mushrooms 300rg

Cooking method

  • My rib, we cut off the excess fat and meat, which we call pakhvin.
  • Stuffed rib

  • Use a sharp knife to trim the top of the meat to form a pocket. It is more convenient to trim one of the long sides opposite to the ridge.

  • Stuffed rib

  • Grease the entire rib, inner pocket and outer part with a mixture of tomato sauce, mustard, salt and spices. We send it to the refrigerator for several hours.
  • We prepare minced meat from cut meat, fat, mushrooms, fried with onions. Salt and pepper to taste. We put the finished minced meat in the rib pocket and sew it as carefully as possible

  • Stuffed rib

  • Grease the top with a mixture of tomato sauce and mayonnaise and send it to the oven for one and a half to two hours at a temperature of 180-200 degrees. 30 minutes after the start of baking, pour a glass of water onto a baking sheet or into a mold. We make sure that the top does not burn. From time to time, pour over the released juice. If necessary, cover with foil.

  • Stuffed rib

  • Do not forget to remove the thread before serving.
  • Cut the portions along the ribs.
  • Bon Appetit!

The dish is designed for

8-10 servings

Time for preparing:

about 3 hours

Note

The dish is certainly not an everyday one. But it's worth a try

shade
Peace be with you bakers!
The summer resident was completely killed
whom and what have I not stuffed in my long life
but not dadumylsi to the edges
Summer resident
I was taught this disgrace by a man who brought me meat for many years, and then also slipped me a "little" dog
SchuMakher
Quote: Summer resident

Use a sharp knife to trim the top of the meat to form a pocket. It is more convenient to trim one of the long sides opposite to the ridge.
Stuffed rib

somewhere I have already seen it ... there were still hooks and a scalpel ... wherever, remember
and after THIS you, tanya, will write that you are shocked by my chicken ???

The drug is a friend, tovarisch and brother!
Summer resident
Where are we for healers before professionals And we don't keep suture material at home
Gasha
Taaaanyayayaya !!! Shozh are you timid?
Summer resident
Quote: Gasha

Taaaanyayayaya !!! Shozh are you timid?

I diversify your culinary life
Gasha
I'm embarrassed to ask ... And how about the kilos in this little piece?
nut
Here it is yeah
Gasha
Oh, I am the same ... that ...
Summer resident
Quote: Gasha

I'm embarrassed to ask ... What about the weight of kg in this little thing?

Until I cut off excess meat and fat from it, it was five kg.
The daughter-in-law said that she had never seen such a piece of meat in her kitchen before.
celfh
Quote: Gasha

Oh, I am the same ... that ...
everyone wants ... this is how we don't chop meat
Summer resident
Quote: celfh

everyone wants ... this is how we don't chop meat

We too. This son specially ordered.
SchuMakher
Tanya, beauty !!!! That is, is it practically a whole side without the rectus muscles of the back and spine?
Gasha
Quote: Summer resident

We too. This son specially ordered.
phew ... just relieved ... otherwise I, ofonary, wander around the apartment with the thought: "People live !!!"
Cvetaal
Summer resident , very appetizing dish !!!! A plus for you!
I also like to cook from such meat, I make rolls stuffed with minced beef, I cut out the ribs first, I cook them separately. Photos, however, are not very high quality.Stuffed ribStuffed rib

I give a tip on such meat in Moscow: a shop at the Ostankino meat-packing plant, "Myasnaya Lavka", st. Ogorodny passage, 18, bldg. one
Opening hours: daily from 09.00 to 21.00.

I regularly buy chilled pork ribs there in a large layer, about 2.5 kg, 226 rubles per kg.

MariV
Whose rib?
B.T.I.
Quote: Cvetaal

pork ribs

Where from? Very interesting!
Summer resident
Quote: MariV

Whose rib?

The rib can be pig or veal. I like veal better - not so fat. Although the pork is more tender and juicy.
MariV
What deliciousness!
Dutya
I did it today, on my birthday. My husband liked the dish very much. And I liked the simplicity of preparation, but the appearance when served is sooo rich.

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