RIB ROAST DINNER

You will need:

FOR THE POTATOES
6 large russet potatoes, scrubbed
1 tablespoon butter or margarine
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/3 cup chopped yellow onion
4 slices baked ham (about 4 ounces) diced
1-1/2 cups shredded Colby cheese, divided
2 tablespoons milk
2 tablespoons sour cream

FOR THE ROAST
1 Tablespoon coarsely cracked black pepper
1 2-1/2 pound boneless rib roast or tenderloin
1/4 cup fresh flat leaf parsley
1 tablespoon fresh chives
1 tablespoon fresh tarragon leaves
1 teaspoon dried thyme

serves 6

STEP BY STEP

MAKING THE POTATOES
1. Preheat oven to 400 deg 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 deg 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 deg 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.

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 thermometer registers 155 deg for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices.

For rare 130 deg F
For medium 155 deg F
For well done 170 deg F