Rib Eye Roast

Rib Eye Roast

4 lbs. well trimmed beef rib eye roast
2 cloves garlic crushed
1 tsp. salt
1 tsp. cracked black pepper
1 tsp. dried rosemary leaves, crushed

1 jar (12 oz) brown beef gravy
1/4 c. current jelly
1 1/2 tsp. dry mustard, dissolved in 1 tsp. water

Heat oven to 350 degrees. Combine garlic, salt, pepper and rosemary, press evenly onto roast. Place on rack in shallow roasting pant. Insert meat thermometer so bulb is centered in thickest part not resting in fat. Do not add water or cover. Roast 18 minutes per pound/medium-rare. 22 minutes per pound for medium well.
Remove roast when thermometer registers 140º for medium-rare, 155º for medium. Let stand 15 minutes. (temperature will continue to rise to 145º for medium-rare, and 160º for medium.)
While Roast is sitting for the 15 minutes out of the oven. In a small sauce pan, combine sauce ingredients; cook over medium heat for 5 minutes or until bubbly, stirring occasionally.
Carve roast into slices. Serve with sauce.
Serves 8-10

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