Rib Roast DInner

By ezunich

Ingredients

• For the potatoes:
• 6 large russet potatoes, scrubbed
• 1 tbs butter or margarine
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 2/3 cup chopped yellow onion
• 4 slices baked ham (about 4 ounces), diced
• 1 m1/2 cups shredded Colby cheese, divided
• 2 tablespoons milk
• 2 tablespoons sour cream
• For the roast:
• 1 tbs coarsely cracked black pepper
• 2 1/4-pound boneless rib roast or tenderloin
• 1/4 cup fresh flat-leaf parsley
• 1 tbs fresh chives
• 1 tbs fresh tarragon leaves
• 1 tsp dried thyme

Details

Servings 6

Preparation

Step 1

MAKING THE POTATOES

1. Preheat oven to 400°F. Pierce potatoes several times with a fork. Bake until tender, about 1 hour. Meanwhile, melt butter in a large nonstick skillet set over medium heat. Add peppers and onion; saute until tender, about 5 minutes. Add ham; saute for 5 minutes.

2. Reduce temperature to 350°F. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 cup Colby, milk, sour cream and vegetable mixture. Spoon mixture into potato shells.

3. Sprinkle potatoes with remaining Colby. Place on baking sheet. Bake until heated through, about 20 minutes. Serve with roast.

MAKING THE ROAST

1. Increase oven temperature to 425°F. Rub the pepper evenly over beef, pressing gently so pepper adheres.

2. Place the herbs in a large measuring cup and chop using kitchen shears. T

3. On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.

4. Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack.

5. Roast until an instant-read meat thermometer registers 155°. for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices.


Use a meat thermometer to check the doneness of the beef.

For rare 130°F

For medium 155°F

For well-done 170°F