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1
For stuffing, in a large skillet, cook mushrooms and onion in hot butter about 3 minutes or until tender.
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2
Stir in bread crumbs, thyme, 1/4 teaspoon salt and a dash pepper.
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3
Set aside.
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4
Trim fat from meat.
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5
On meaty side, cut a 3-1/2-inch-long and 1-inch-deep pocket above each rib, making 6 pockets.
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6
Spoon stuffing into pockets.
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7
Place meat, rib side down, in a shallow roasting pan.
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8
Sprinkle with salt and pepper.
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9
Insert meat thermometer into thickest part, not touching bone.
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10
Roast in a 325F oven for 1-1/4 to 1-3/4 hours or until thermometer registers 155F After 1 hour, cover loosely with foil to prevent over browning.
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11
Remove roast from oven.
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12
Cover with foil; let stand 15 minutes.
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13
(The meat temperature will rise 5 degree F during standing.)
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14
Slice roast between ribs.
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15
Serve with White Wine and Shallot Sauce.
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16
White Wine and Shallot Sauce.
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17
In a medium saucepan, stir together chicken broth; dry white wine, apple juice, or apple cider; and finely chopped shallot.
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18
Bring just to boiling; reduce heat.
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19
Simmer, uncovered, about 20 minutes or until reduced to 1 cup.
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20
Stir together softened butter and all-purpose flour; stir into wine mixture, 1 teaspoon at a time, stirring constantly.
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21
Continue cooking and stirring until thickened.
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22
Cook and stir for 1 minute more.
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23
Stir in snipped fresh thyme or sage or dried thyme or sage, crushed.
