Holiday Beef Rib Eye Roast
Serves 8 to 10
- 4 pound 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 jar (12 oz.) brown beef gravy
- 1 1/4 cup currant jelly
- 1-1/2 teaspoon dry mustard, dissolved in 1 teaspoon water.
1. Heat oven to 350 degrees F. 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 approx. 18 to 22 minutes per pound for medium-rare to medium doneness.
2. Remove roast when meat thermometer registers 140 degrees for medium-rare or 155 degrees for medium. Let stand 15 minutes. (Temperature will continue to rise to 145 degrees for medium-rare and 160 degrees for medium.)
3. Meanwhile in small saucepan, combine sauce ingredients; cook over medium heat 5 minutes or until bubbly, stirring occasionally.
4. Carve roast into slices; serve with sauce.
Note: Recipe taken from the SD Beef Council: www.sdbeef.org