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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. fresh sage (finely chopped tips & tricks)
- 2 Tbsp. fresh rosemary (finely chopped)
- 2 Tbsp. fresh thyme leaves (finely chopped)
- 4 cloves garlic (pressed)
- 4 Tbsp. olive oil (or as needed and divided tips & tricks)
- 9 lb. rib (12 bones crown roast of pork, ends frenched)
- 1 Tbsp. sea salt (ground Himalayan, or to taste)
- 1 Tbsp. freshly ground black pepper (or to taste, I always use mixed peppercorns)
- 6 cups low sodium chicken broth (divided)
- 1/2 cup apple liqueur
- sea salt (ground Himalayan, to taste)
- freshly ground black pepper (to taste, I always use mixed peppercorns)
- 1/4 cup heavy cream
- 2 tsp. raw sugar
- 1 Tbsp. cornstarch (mixed with 1/2 cup cold water)
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