+

Step 1:

  • Pork Rib Roast – approx. 3-4# 1 ea

Step 2:

  • Carrots, medium dice 60 g
  • Celery, medium dice 60 g
  • Onion, medium dice 115 g
  • Oil, as needed
  • Water, as needed
  • Thyme sprig 1 each
  • Rosemary sprig 1 each

Step 3:

  • Salt and pepper
  • Oil, as needed

Step 5:

  • Flour, as needed

Step 6:

  • Eggs 2 each
  • Milk 100 ml
  • Salt 0.5 tsp
  • Nutmeg, ground 1 pinch

Step 7:

  • Flour 200 g

Step 9:

  • Whole Butter 60 g
  • Sage, fresh, chopped 2 T.

Step 10:

  • Bacon, diced 2 slices
  • Onion, yellow, diced 0.5 each
  • Granny Smith Apple, diced 1 each

Step 11:

  • Red Wine 0.5 cup
  • Red wine vinegar 0.25 cup
  • Red currant jelly 0.5 cup
  • Sugar 0.25 cup
  • Water 0.5 cup

Step 12:

  • Red Cabbage, small head, cored and julienned 1 ea
  1. Step 1:

    Prepare the Pork Roast: french the rib roast and save all trimmings.
  2. Step 2:

    Brown the trimmings and mirepoix in a small amount of oil. Cover with water and bring to a simmer. Add the herbs and simmer to make a stock. When desired flavor is achieved. Strain and reserve.
  3. Step 3:

    Season the roast with Salt and Pepper. Brown on all sides in a small amount of oil. Deglaze the pan and add to the stock.
  4. Step 4:

    Place the roast in a roasting pan rib side down. Roast in a 325 degree oven to an internal temperature of 140 degrees. Rest 20 minutes before slicing.
  5. Step 5:

    While roast is resting. Make a roux in the roasting pan with the flour. Add the stock you made earlier, and make a gravy.
  6. Step 6:

    To prepare the Spaetzle: combine eggs, milk, salt and nutmeg. Mix well.
  7. Step 7:

    Add flour and mix until smooth. Cover and let rest 20 minutes.
  8. Step 8:

    Using a spaetzle cutter, cut into boiling, salted water. Cook 1 minute and drain.
  9. Step 9:

    Brown butter in a sauté pan. Add chopped sage and cooked spaetzli. Brown spaetzle lightly. Serve hot.
  10. Step 10:

    Prepare Braised Red Cabbage: first render bacon, add onions, apples and sauté until tender.
  11. Step 11:

    Add wine, wine vinegar, jelly, sugar and water. Bring to a boil.
  12. Step 12:

    Add cabbage and stir. Return to a boil. Cover and simmer on low for 45 minutes to 1 hour or until cabbage is tender. Adjust seasoning with additional vinegar or jelly as needed. Serve hot.
+

Your benefits

  • Over 1 million chefs already getting inspired by UFS
  • Access to authentic videos and articles, by chefs around the world.
Create account