Shelly's Recipe

BEEF RIB EYE ROAST

Category: Roasts/Tenderloin - Beef

4 lb well-trimmed beef rib eye roast
2 cloves garlic, crushed
1 tsp salt, pepper and dried rosemary leaves, crushed

Sauce
1 (12 oz) jar brown beef gravy
1/4 cup currant jelly
1 1/2 tsp dry mustard, dissolved in 1 tsp water

Preheat oven to 350. Combine garlic and seasonings and press evenly onto meat. Place on a rack in a shallow roasting pan. Insert a meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.

Roast approximately 18-22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer reaches 140 for medium-rare or 155 for medium. Let stand 15 minutes under a foil tint. (Temperature will continue to rise.)

Sauce: Combine ingredients in a saucepan and heat until bubbly, stirring occasionally. Carve roast into slices and serve with sauce.