Rib Roast Dinner Recipe
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Contributor: |
Contributor: Dept. 1082 -- Jane Ellen Keroson
Added: Monday, April 3, 2006
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Category: |
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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
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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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