• All
  • Products Only
  • Recipes Only

Holiday Rib Eye Roast


Quick and easy

Quick and easy

Quick and easy

Cook Time:

100 minutes


8 servings


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 resting in fat.

Do not add water or cover.

Roast approximately 18 to 22 minutes per pound for medium-rare to medium doneness.

(Meat thermometer registers 140 degrees for medium-rare, 155 degrees for medium, 160 degrees for medium-well.

Let stand 15 minutes.

In saucepan, combine sauce ingredients; cook over medium heat for 5 minutes or until bubbly, stirring occasionally.

Carve roast into slices; serve with sauce
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
Overall Rating

Be the first to rate this recipe.

Have you tried this dish? Let others know what you think!