Stuffed Rib Gaucho Jorge

Stuffed Rib Gaucho Jorge

ingredients:
8 pounds of prime rib of beef with enough meat under

seasoning:
2% of the weight of the meat coarse salt

Farofa :
300 to 500 grams . sausage cooked pork and then milled or processed300 to 500 grams . Chicken liver cooked and ground (optional )300-500 grams of cooked chicken gizzards and ground300 to 500 grams . Meat cooked pork and ground, or chicken breast100 grs . fried bacon with the fat1 pound of corn meal , or to taste1 deep dish of chopped green olives1 shallow dish with chopped parsley stems1 dish of grated onion8 boiled eggs and chopped1 cup of corn oil200 grs . frozen peas then give a scareplaying in boiling water for 3 ' minutes , then throw in the icy water .200 grs . cooked carrots cut into cubes (optional )1 lady finger chili seeds cut out and drizzling (optional )
How to Prepare :
Ask the butcher to cut the meat that is underneath the rib, so it becomes a cavity for stuffing .
Clean the meat removing the excess fat , leave 12 hours covered with long life milk in the refrigerator .The next day take the milk , dry well only season with salt , let stand for 4 hours in the refrigerator .
To make the streusel cook the sausage , liver , gizzard , pork all in separate pan.
Then grind all the meats separately .
In a large pot fry bacon with corn oil , then remove and set aside.
In bacon fat sauté the sausage that is already cooked and ground, add the pork which is also already cooked and ground, let sauté for a few minutes then add the cooked liver and gizzard the ground , add the onion , leave the fire for 5 'to 10' minutes.
Add the cornmeal and go dripping water if necessary , ie if it is too dry , or oil .

Add the cooked olives and chopped parsley eggs .Mix all filling ingredients .
The crumbs should be wet .
Fill the rib stitch the hole not to drop the headlight .Sewing with needle and thick colorless cotton twine or secure with toothpicks .
Wrap the ribs in foil cellophane own for roasting meat , wrap 8 times.Place in a large , well- founded .Oven preheated to 180 ° C after lowering the furnace temperature 160 ° C, paras .Bake forty minutes for each pound of meat .
Serve with boiled and fried yucca . orbaked sweet potato and fried .
Green salad of thinly cortadinha cabbage with onions orSalad of watercress , chicory , lettuce, endive etc. .