4 pounds well-trimmed beef rib eye roast
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon dried rosemary leaves, crushed
1 (12 oz.) jar brown beef gravy
1/4 cup currant jelly
1 1/2 teaspoon dry mustard, dissolved in 1 teaspoon water
Heat oven to 350 degrees.
Combine garlic, salt, pepper, and rosemary; press evenly onto roast.
Place on rack in shallow roasting pan.
Insert meat thermometer so bulb is centered in thickest part, not rest
ing in fat.
Do not add water or cover.
Roast approximately 18 to 22 minutes per pound for medium-rare to medi
(Meat thermometer registers 140 degrees for medium-rare, 155 degrees f
or medium, 160 degrees for medium-well.
Let stand 15 minutes.
In saucepan, combine sauce ingredients; cook over medium heat for 5 mi
nutes or until bubbly, stirring occasionally.
Carve roast into slices; serve with sauce
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