Shelly's Recipe

BEEF RIBEYE ROAST

Category: Roasts/Tenderloin - Beef

4 lbs well-trimmed beef ribeye roast, small end
2 cloves garlic, crushed
1 tsp salt
1 tsp cracked black pepper
1 tsp 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

Heat oven to 350. 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 approximately 1-3/4 to 2 hours for medium rare to medium doneness.

Remove roast when meat thermometer registers 5-10 degrees below desired doneness. (Refer to Roasting Timetable.) 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.