4poundswell-trimmed beef rib eye roast,
1teaspooncracked black pepper,
1teaspoondried rosemary leaves, crushed,
1 (12 oz.)jarbrown beef gravy,
1 1/2teaspoondry mustard, dissolved in 1 teaspoon water,
1Heat oven to 350 degrees.
2Combine garlic, salt, pepper, and rosemary; press evenly onto roast.
3Place on rack in shallow roasting pan.
4Insert meat thermometer so bulb is centered in thickest part, not resting in fat.
5Do not add water or cover.
6Roast approximately 18 to 22 minutes per pound for medium-rare to medium doneness.
7(Meat thermometer registers 140 degrees for medium-rare, 155 degrees for medium, 160 degrees for medium-well.
8Let stand 15 minutes.
9In saucepan, combine sauce ingredients; cook over medium heat for 5 minutes or until bubbly, stirring occasionally.
10Carve roast into slices; serve with sauce
No Nutritional Information Available