Yield: 9 servings
|4 pounds||Well-trimmed beef rib eye|
|2 cloves||Garlic, crushed|
|12 ounces||Jar of Beef Gravy|
|¼ cup||Currant jelly|
|1 teaspoon||Cracked black pepper|
|1 teaspoon||Dried rosemary leaves,|
|1½ teaspoon||Dry Mustard, disolved in 1|
|Teaspoon of water|
Heat oven to 350 degrees. Combine garlic, salt, pepper, and rosemary; press evenly into roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered into thickest part, not resting in fat. Do not add water or cover. Roast approx. 18 to 22 minutes per pound for medium-rare to medium doneness.
Remove roast when thermometer registers 140 degrees for medium rare, 155 degrees for medium. Let stand 15 minutes.
Meanwhile in small saucepan, combine sauce ingredients; cook over medium heat 5 minutes or until bubbly, stirring occasionally.
Carve roast into slices. Serve with sauce. 8 - 10 servings Typed and posted by Anne Marie Chiappetta - December, 1995.
Submitted By ANNE MARIE CHIAPPETTA On 12-08-95