Preheat the oven to 160°C. Keep butcher’s string and an ovenproof dish with a lid handy.
1 Season the rib rack inside and out with salt and pepper. Put the rack, skin side down, on a working surface.
2 Stuffing Mix all the ingredients well and spread over the fleshy side of the meat. Roll up and truss with string. Transfer to the ovenproof dish and add the stock. Cover and roast for 2 hours – check after an hour if there’s still liquid in the dish. If not, add 250ml (1c) water. Remove the lid and roast for 30 minutes until golden brown.