CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

BEEF RIB EYE ROAST

Shelly's
recipe box

Printview my recipes
this recipe viewed 16 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Roasts/Tenderloin - Beef
    Prep Time:       Cook Time:       Total Time:  

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.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Beef Roast
   by charlene8819



5 lb roast (shoulder, round or chuck) 1 pkg onion soup mix (dry) 1 pkg mushroom soup mix 1/2 bottle A-1 sauce Place roast on a large sheet of heavy duty foil. Shake A-1 sauce over meat using eno




Roast Beef
   by sgre52160



1 (4 lb) beef rib-eye roast 1 tbsp cooking oil 1/2 tsp dried thyme and rosemary, crushed 1/4 tsp pepper and garlic salt Brush roast with oil. Combine seasonings and sprinkle over roast. Place




Beef Rib Roast With Au Jus
   by sgre52160



14-lb beef rib-eye roast Salt(optional) Pepper(optional) Beef au Jus (optional) Place meat, fat side up, on a rack in a shallow roasting pan. Season roast with salt and pepper, if desired. Inser




Cola Beef Roast
   by arnoswife








Roast Beef Tenderloin
   by ICOOK2



1 beef tenderloin center-cut Chateaubriand (about 2 lbs), trimmed of fat and silver skin (see note) 2 tsps kosher salt 1 tsp coarsely ground black pepper 2 Tbsps unsalted butter, softened 1





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.