4 pound 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 cup currant jelly
1-1/2 tsp. dry mustard, dissolved in 1 tsp. water
-Preheat oven to 350 degrees. 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 resing in fat. DO NOT add water or cover. Roast approx. 18 to 22 mins. per pound for med-rare to medium doneness.
-Remove roast when thermometer registers 140 for med-rare, 155 degrees for medium. Let stand 15 minutes. (Temp. will continue to rise to 145 degrees for med-rare, 160 degrees for medium.)
-Meanwhile, in small saucepan, combine sauce ingredients; cook over medium heat 5 mins. or until bubbly, stirring occasionally.
-Carve roast into slices. Serve with sauce. Makes 8-10 servings. Enjoy! -Diana