Rib Roast and Potato Dinner Recipe

Potatoes
Ingredients:

• 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

Roast Ingredients:

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

Rib Roast and Potato Dinner Recipe Preparation:
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.

Roast Preparation:

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.

Nutritional Information:

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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