This traditional crown roast recipe is intended for an 11-rib roast (about 5-1/2 pounds). This recipe is easily doubled since the stuffing makes enough for a 22-rib roast. White wine can be substituted for dry vermouth.
Photo by: MANCANCOOK
Posted: May 2, 2006
My Profile | Cooks I Like Reviews | Photos Recipes | Blog
Photo by: Journeyman
Posted: Jan. 7, 2008
Photo by: hazenfree
Posted: Jan. 15, 2008
view »
Register now to save all your favorites in your recipe box.
more »
Quick Links: Start a Blog | Read All Blogs
Quick Links: Recipe Box | Shopping List
What's this?