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Breaded Rib Roast
December 10, 2002

We just had this for dinner and my 3(almost 4) year old daughter had THREE servings, so it MUST be good. I used a cross rib roast and it was excellent; so moist and flavorful. Tasted like it had been marinated for hours! I like my beef semi-rare so I turned the oven off after about an hour and forty-five minutes, but left the roast in, and it turned out perfect! Definitely a big hit in the house! Thanks...

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