The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 27, 2005
I purchased a 4lb rib roast and the actual cooking time to "well done" was 3 1/2 hours at 325 degrees. The meal was good but be sure to use a meat thermometer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 15, 2005
Really great dish. Simple and so tasty. I covered the roast with a little bit of foil so that I could cook the meat longer and have a very tender roast. Worked out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 31, 2004
this combination of ingredients give a wonderful flavor and the roast is fork tender and juicy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 27, 2004
This was so-o-o-o good! There weren't any leftovers! I didn't have any romano cheese, so I had to use swiss instead (and it was still great!), I can't wait to taste it with romano! Thanks Cathy for a recipe I will definitely use again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 7, 2004
This was okay. It seemed a little plain.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 31, 2003
I think the breading could have been more flavorful and salty. It was very buttery tasting and it made the meat flavor stand out which I liked but if I were to make this again, I would use some more salt and herbs (maybe some basil and/or thyme) and definitely more spice (black pepper, etc.). It also seemed to be a really thick crust that when sliced it crumbled off. Great idea, but this recipe needs some tweaking before you serve it to guests! My sister recommended adding some really good ranch dressing to the butter & oil mixture.
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Cooking Level: Intermediate

Home Town: Richland, Washington, USA
Living In: Renton, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 26, 2003
Christmas dinner - Made a nice roast, but I would not do it like that again. I don't believe that the bread crumbs add anything to it, and I will go back to my regular garlic and herb seasonings to rub in well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 4, 2003
I used about 8-10 cloves of garlic, substituted rosemary for parsley, and added an extra tbsp of olive oil. It was FANTASTIC!!!! This is the first time I've ever made a rib roast and am most pleased. It was a pain judging the doneness of the meat but don't let it go past medium. All I can is this was really, really good. Enjoy it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 21, 2003
Excellent! The roast we made was nice & juicy. We added a bit more garlic which gave off a wonderful smell!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 7, 2003
Delicious! My roasts are usually a bit dry, but this kept it so moist and gave the roast great flavour. (A recently purchased meat thermometer really helped too!) My husband loved it. I will definitely make this again.
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Cooking Level: Intermediate

Living In: Nelson, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 31, 2003
I took a BIG chance and made this for the "new" in-laws at Christmas. Since it was a first attempt I was nervous but it turned out to be a HUGE hit! Everyone went crazy over it. It was truly one of the best Christmas Dinners I've ever cooked. Thank you! Made a great impression on the new in-laws!!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 19, 2003
It has potential. Guess I just like lightly seasoned roasts. My family thought it was good, but I was disappointed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 4, 2003
Easy, Impressive and Fabulous Meal. Just takes time to roast. My family and guests loved it, even I was extremely impressed with the meat. A definite must try!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 2, 2003
Another great recipe! I made a 12 pound roast instead to feed 18 guests, and it turned out prefect!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 2, 2003
It smelled great when it was cooking, but I think it ended up drying out the roast. I'd do half of the breadcrumb mixture next time so that there is some juice left in the pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 31, 2002
A perfect roast for two! It's just my husband and myself, but it's hard to find a good recipe for a 4-5 pound roast. This recipe yeilded me a perfect, juicy, delcious roast beef - the best I've ever made! The next day, I reduced the remaining beef on the bones into a rich broth, and added the leftover cubed beef to it to produce a marvelous Beef Pot Pie. Fabulous!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 31, 2002
Don't bother. All the flavor(what little there is)wasin the bread crumbs. Wasn't unedible, but that is only because the meat itself was a decent piece to start with.
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Cooking Level: Professional

Home Town: Pittsburgh, Pennsylvania, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 30, 2002
I had to roast nearly three hours to get it cooked at all in the center, but it was so delicious when finally done! I'll definitely be using this recipe again and often.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Petaluma, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 28, 2002
This recipe was awesome! I roasted a 11 lb. roast over 6 1/2 hrs. at 275 degrees and it just fell apart. I got rave reviews on Christmas Eve ! Thanks for a great recipe! mhavens
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