Ingredients:

7-7-1/2 lb. veal crown roast (12 ribs) ( 3.15-3.25kg)
1 large clove garlic, halved
1/3 cup dried apricots, chopped
1/3 cup pitted prunes, chopped
3 tablespoon bourbon
1 tablespoon butter
¾ cup celery, chopped
½ cup onion, chopped
3 cup cooked brown rice
½ teaspoon salt
¼ teaspoon coarse grind black pepper
¼ cup toasted pecans, coarsely chopped
salt

Instructions

Heat oven to 325 °F. (162°C).Rub veal roast with cut surfaces of garlic.Place roast, rib ends down, in shallow roasting pan.Do not add water or cover.Roast in 325 °F (162°C) oven 1 hour 40 minutes.

Meanwhile in small bowl, combine apricots, prunes and bourbon let stand 30 minutes, stirring occasionally.In 10-inch non-stick skillet, melt butter over medium heat.Add celery and onion cook and stir 5 minutes or until celery is crisp-tender.In large bowl, combine celery mixture, fruit mixture, rice, ½ teaspoon salt and pepper mix well. Stir in pecans.

Turn roast so rib ends are up pour off drippings, if necessary.Season roast with salt, as desired. Insert oven-proof meat thermometer so tip is centered in thickest part of veal, not touching bone or resting in fat.Spoon rice mixture into center of roast, mounding in center.Return roast to oven and continue roasting 30-60 minutes or until meat thermometer registers 155°F for medium. (Do not overcook.)Cover top of roast with aluminum foil during last 20 minutes of cooking time.

Remove roast from oven.Let stand 15 minutes. (Temperature will continue to rise approximately 5 ° to reach 160 °F (71°C) for medium.).Remove strings and trim excess fat from roast.Carve roast between bones into thick slices. Serve with rice stuffing.