RIB ROAST DINNER

FOR THE POTATOES

6 large russett potatoes, scrubbed

1 tablespoon butter or margarine

1/2 cup diced red bell peppers

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 coarsley cracked black pepper

1 2 1/4 pound boneless rib roast or tenderloin

1/4 cup fresh flat-leaf parsley

1 tablespoon fresh chivdes

1 tablespoon fresh tarragon leaves

1 teaspoon dried thyme

SERVES 6

MAKING THE POTATOES

Preheat okven to 400 degrees. Pierce potatoes several times with a fork. Bake until tender, about one hour. Meanshile, 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.

Reduce temperature to 350 degrees. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 cup of Colby, milk, sour cream and vegetable mixture. Spoon mixture into potato shells.

Sprinkle potatoes with remaining Ckolby. Place on baking sheet. Bake until heated through, about 20 minutes. Serve with roast.

MAKING THE ROAST

Increase oven temperature to 425 degrees. Rub the pepper evenly over beef, pressing gently so pepper adheres.

Place the herbs in a large measuring cup and chop using kitchen shears.

On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.

Loosely tie the beef at 2 inch intervals with kitchen twine. Place beef on roasting rack.

Roast until an instant-read meat thermometers registers 155 degrees for medium, about 30 minutes. Let stand for 5 minutes; carve into thin slices.

USE A MEAT THERMOMETER TOK CHECK FOR DONENESS OF THE BEEF.

FOR RARE------130 DEGREES

FOR MEDIUM-----155 DEGREES

FOR WELL-DONE-----170 DEGREES

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

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