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Monday, June 9, 2008

*Rib Roast & Potato Dinner*

Hello everyone, This isn't an every day Roast and vegetables. Cooking the roast in this way hold the juices in and its nice and tender. The sweet potatoes make a nice change of paste. If you would rather have russets, use Colby cheese instead. You can also use ham slices, chopped and saute' for about 2 or 3 minutes longer. I hope you enjoy this meal as much as we do.


*Rib Roast & Potato Dinner*

Servings: 6

For The Potatoes:
6 Lg. Sweet Potatoes
1 Tbls. Butter
½ Cup Red Bell Pepper, Chopped
½ Cup Green Bell Pepper, Chopped
2/3 Cup Onion, Chopped
8 Slices Crisp Bacon, Diced
1½ Cups Monterey Jack Cheese, Shredded and Divided
2 Tbls. Milk
2 Tbls. Sour Cream

For The Roast:
1 Tbls. Black Pepper, Coarse Ground
1 2¼ Lb. Tenderloin, Boneless
1½ Tbls. Chives, Fresh
1 Tbls. Tarragon Leaves, Fresh
1 Tsp. Thyme, Dried

FOR THE POTATOES:
Preheat oven to 400°F.
Pierce potatoes with a fork, several times. Bake for one hour, until tender.
In the mean time, melt the butter in a large nonstick skillet on medium heat. Add peppers and onion; saute' until tender about 6 minutes. Add bacon; saute for 2 minutes.
Reduce temperature to 350°F.
Cool potatoes slightly. Slit tops of potatoes and scoop out the pulp; reserving skins. In a bowl, mash the pulp. Stir in 1 cup monterey jack cheese, sour cream, and the vegetable mixture. Spoon the mixture into the potato shells. Sprinkle potatoes with the remaining monterey jack cheese. Place them on a baking sheet. Bake about 2o minutes, or until heated through.Serve with roast.

FOR THE ROAST:
Increase the oven temperature to 425°F.
Rub the pepper evenly over the beef, pressing gently so that pepper clings to the beef. Place the herbs in a large measuring cup and chop them up with kitchen shears. Using a sheet of waxed paper, mix the fresh and the dried herbs, spreading them out on the waxed paper. Roll the roast in herb mixture to completely coat.
Loosely tie the roast at 2-inch gaps with kitchen twine. Place a meat thermometer in the center of roast. Place Roast on a roasting rack. Roast the meat until the thermometer registers 155°F. for medium, about 30 minutes. Let cool for 5 minutes;
carve into thin slices.
For rare-130°F.
For well done-170°F.

Per Serving: 718 Cal (45% from Fat, 37% from Protein, 18% from Carb); 66 g Protein; 35 g Tot Fat; 16 g Sat Fat; 12 g Mono Fat; 2 g Poly Fat; 32 g Carb; 5 g Fiber; 11 g Sugar; 331 mg Calcium; 9 mg Iron; 618 mg Sodium; 201 mg Cholesterol.

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