December 7, 2008

Holiday Beef Rib-Eye Roast

2 cloves garlic
1 tsp. salt
1 tsp. black pepper
1 tsp. dried rosemary
4-lb. beef rib-eye roast
12 oz. brown gravy
1/4 cup currant jelly
1 1/2 tsp. dry mustard

Heat oven to 350° F.

Combine crushed garlic, salt, cracked pepper and crushed rosemary. Press evenly onto well-trimmed 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 18 to 22 minutes per pound for medium-rare to medium doneness.

Remove roast when thermometer reads 140° F. for medium-rare, 155 ° F. Let stand 15 minutes. (Temperature will continue to rise to 145° F. for medium-rare, 160° F. for medium.)

Meanwhile, in small saucepan, combine sauce ingredients: brown gravy (commercially prepared or homemade), jelly and dry mustard dissolved in 1 teaspoon water. Cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices. Serve with sauce.

Serves 10.

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