| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Main dish, Holidays | 8 | Servings | |
INGREDIENTS
| 4 | lb | Beef rib eye roast |
| 2 | Cloves garlic;crushed | |
| 1 | ts | Salt |
| 1 | ts | Cracked black pepper |
| 1 | ts | Dried thyme leaves |
| 1 1/2 | ts | Dry mustard;dissolved in |
| 1 tsp water | ||
| 1 | Jar (12-oz) brown beef gravy | |
| 1/4 | c | Currant jelly |
INSTRUCTIONS
HOLIDAY CURRANT SAUCE Heat oven to 350 F. Combine garlic, salt pepper and thyme; press evenly into surface of roast. Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Roast 18 to 22 minutes per pound for rare to medium. Remove roast from oven when meat thermometer registers 135 F for rare, 155 F for medium. Let stand 15 minutes before carving. (The temperature will continue to rise to 140 F for rare, 160 F for medium.) In a small saucepan, combine sauce ingredients. Cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices; serve with sauce. Source: Family Circle Magazine Nov 2/93 From the collection of Karen Deck From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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