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Rib Roast Dinner Recipe

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This recipe for Rib Roast Dinner is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
POTATOES:
6 large - russet potatoes, scrubbed
1 T. - butter OR margarine
½ c. - red bell pepper, diced
½ c. - green bell pepper, diced
2/3 c. - yellow onion, chopped
4 slices - baked ham, diced (about 4 oz.)
1½ c. - Colby cheese, shredded & divided
2 T. - milk
2 T. - sour cream

ROAST:
1 T. - black pepper, coarsely cracked
2¼ lb. - boneless rib roast OR tenderloin
¼ c. - fresh flat-leaf parsley
1 T. - fresh chives
1 T. - fresh tarragon leaves
1 tsp. - dried thyme

Directions:
Directions:
Pierce potatoes several times. Bake at 400° until tender, about 1 hour. Meanwhile, melt butter in a large nonstick skillet set over med. heat. Add peppers & onion; sauté until tender, about 5 min. Add ham; sauté for 5 min. Reduce temp. to 350°. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 c. Colby, milk, sour cream & vegetable mixture. Spoon mixture into potato shells. Sprinkle potatoes with remaining Colby. Place on baking sheet. Bake until heated through, about 20 min. Serve with roast.

Increase oven to 425°. Press pepper evenly onto beef. Place the herbs in a large measuring cup and chop using kitchen shears. Combine fresh and dried herbs on waxed paper. Roll beef in herb mixture to completely coat. Loosely tie the beef at 2-in. intervals with kitchen twine. Place beef on roasting rack. Roast until an instant-read meat thermometer registers 155° for med., about 30 min. Let stand for 5 min.; carve into thin slices. Serves 6.

 

 

 

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