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3 hrs 30 mins
From: Sandra Lee, "Semi-Homemade" - Food Network I made this for company on Christmas Day 2005. It was in a word, OUTSTANDING and impressive! It was very easy to throw together and serve. I had the butcher prepare the roast and tie it. It does serve a crowd so be prepared to entertain! IMO you need about 1-2 rib (chop) per person. When you carve it up you end up with what looks like a pork chop. I cannot wait to make this again. I served up a fancy salad, rolls, boiled baby carrots with parsley butter and fresh cranberry orange relish. YUM! If you are sensitive to salt, try to use low sodium options.
Units: US | Metric
Serving Size: 1 (265 g)
Servings Per Recipe: 8
The following items or measurements are not included:
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