Rib Roast Dinner

By luvmybuttonsnbows

Ingredients

• 6 large russet potatoes, scrubbed
• 1 tbsp. butter or margarine
• 1/2 c. diced red pepper
• 1/2 c. diced green pepper
• 2/3 c. chopped onion
• 4 slices baked ham (about 4 oz.), diced
• 1 1/2 c. shredded Colby cheese, divided
• 2 tbsp. milk
• 2 tbsp. sour cream
• 1 tbsp. black pepper
• 1 4 lb. boneless rib or tenderloin
• 1/4 c. fresh parsley
• 1 tbsp. fresh chives
• 1 tbsp. fresh tarragon leaves
• 1 tsp. dried thyme

Preparation

Step 1

Preheat oven to 400°. Pierce potatoes several times with a fork. Bake until tender, about 1 hour. Meanwhile, melt butter in a large skillet over medium heat. Add peppers and onion, saute until tender, about 5 minutes. Add ham, saute for 5 minutes. Reduce temperature to 350°. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp, reserve skins. In a bowl, mash pulp. Stir in 1 cup cheese, milk, sour cream and vegetable mixture. Spoon mixture into potato shells. Sprinkle potatoes with remaining cheese. Place on baking sheet. Bake until heated through, about 20 minutes. Serve with roasy. Increase oven temperature to 425°. Rub the pepper evenly over beef, pressing gently so pepper adheres. Place the herbs in a large measuring cup and chop using kitchen shears. On a sheet of waxed paper, combin e fresh and diced herbs. Roll beef in herb mixture to completely coat. Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack. Roast until a meat thermometer reads 155° for medium or 170° for well done. Let stand for 5 minutes; carve in to thin slices.