Ingredients: |
Ingredients: FOR THE POTATOES:
6 large russet potatoes, scrubbed
1 tbsp. butter or margarine
½ c. diced red bell pepper
½ c. diced green bell pepper
2/3 c. chopped yellow onion
4 slices baked ham (about 4 oz.), diced
1 ½ c. shredded Colby cheese, divided
2 tbsp. milk
2 tbsp. sour cream
FOR THE ROAST:
1 tbsp. coarsely cracked black pepper
1 2 ¼ lb. boneless rip roast or tenderloin
¼ c. fresh flat-leaf parsley
1 tbsp. fresh chives
1 tbsp.fresh tarragon leaves
1 tsp. dried thyme
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Directions: |
Directions:MAKING THE POTATOES:
1 Preheat oven to 400ºF. 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 mins. Add ham; saute for 5 mins.
2. Reduce temperature to 350ºF. 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 mins. Serve with roast.
MAKING THE ROAST:
1. Increase oven temperature to 425ºF. Rub the pepper evenly over beef, pressing gently so pepper adheres.
2. Place the herbs in a large measuring cup and shop using kitchen shears.
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" intervals with kitchen twine. Place beef on roasting rack.
5. Roast until an instant-read meat thermometer registers 155ºF. For medium, about 30 mins. Let stand for 5 min.; carve into thin slices.
ATTENTION TO DETAIL:
Use the meat thermometer to check the doneness of the beef
For rare 130ºF
For medium 155ºF
For well-done 170ºF |
This recipe for Rib Roast Dinner is from