1 x Veal Rib on the bone
2 sprigs fresh Thyme
Salt and Pepper
Aprrox 250-300g of a suitable stuffing (Lemon & Herb, or Wild Mushroom Duxcelle)
Preheat the oven to 200ºC/Gas 6.
Place joint, fat side up on a suitable chopping board, cut the fat away from the meat which will create a flap do not remove the fat from the meat, fold back the flap and place on top of the meat a suitable stuffing
Cover the stuffing with the flap, and tie back together, or use suitable elastic butchers string. Place in a roasting pan on a rack and rub with salt and pepper. Pour enough cold water into the pan to cover the base.
Add the thyme to the water and place in the centre of the oven. Cook for 10 -15 minutes then cover with tin foil and reduce the temperature to 180ºC/Gas 4, cooking for a further 20 minutes per 450g. Add more water as necessary to keep liquid in the bottom of the pan and baste occasionally.
After cooking allow the meat to rest for 15-20 minutes before carving. Use the remaining pan juices to make a delicious gravy or sauce.