Hi guys and gals,

Basically, a rib roast dinner is something fabulous, excellent. Here's the recipe you must keep in your notes. The excellent one, without any extavagances. This is THE recipe.


Leftover roast beef will keep for up to 2 days in the refrigerator. Cover the meat tightly with plastic wrap.


Along with hearty double-stuffed potatoes, serve the beef with steamed baby carrots in a dill butter suce.


Prepare and stuff potatoes up to 1 day in advance. Wrap in plastic wrap and refrigerate until ready to bake.


Use leftover roast beef to make hearty sandwiches for the next day's lunch.


Enjoy your meal!



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
2/3 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 1/4-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

Kitchen tips:

Do not tie the beef too tightly with twine or the flavorful meat juices might escape.


Making the potatoes:

1.  Preheat oven to 400°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; sauted until tender, about 5 minutes. Add ham; sauted for 5 minutes.

2.  Reduce temperature to 350°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 shels.

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°F. Tub 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 waxd 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 meat thermometer registers 155°F. for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices.

Attention to detail

Use a meat thermometer to check the doneness of the beef.

For rare: 130°F
For medium: 155°F
For well-done: 170°F



Styff small red potatoes instead of the russets and serve them as a snack or appetizer. They are delicious!


Substitute large sweet potatoes for the russets. Try Monterey Jack cheese on top instead of Colby