Holiday beef rib eye roast

Yield: 9 servings

Measure Ingredient
4 pounds Well-trimmed beef rib eye
2 cloves Garlic, crushed
1 teaspoon Salt
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

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