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1
Preheat the oven to 325F.
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2
In a large skillet, melt the butter over medium heat.
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3
Add the bread cubes, onion, and garlic and saute for about 10 minutes, or until the bread is lightly browned and the butter is absorbed.
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4
Add the cranberries, wine, sugar, marjoram, thyme, and salt.
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5
Season to taste with pepper; I usually give it about 10 turns of the mill.
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6
Spoon the stuffing into the center of the roast.
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7
Cover the tips of the roast with aluminum foil to prevent burning and roast for 1 3/4 to 2 hours, or until an instant-read thermometer inserted in the meatiest part of a chop registers 150 to 155 degrees.
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8
Begin checking the temperature at 1 hour and 40 minutes; you dont want to overcook the meat.
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9
The stuffing should register about 160 degrees.
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10
Remove the aluminum foil about 15 minutes before the roast is done.
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11
Let the roast rest for at least 20 minutes, tented with foil to keep it warm.
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12
If the stuffing needs further cooking, remove it from the roast during resting and return to the oven until its hot in the center.
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13
Spoon it back into the roast for serving.
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14
Serve by slicing between the ribs.
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15
Serve each rib chop with a spoonful of stuffing or remove the stuffing and pass it on the side.
