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Breaded Rib Roast
January 14, 2003

This was the most moist, delicious roast I've ever made, and I'll definitely be making it again! I used a cross rib roast, Italian seasoned breadcrumbs, and grated Parmesan instead of the Romano, and it was delicious. A quick gravy made from the pan drippings and some red wine went perfectly with the meat and the garlic mashed potatoes I served along with it. Excellent recipe, thanks Cathy!

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