|
Holiday Beef Ribeye
Roast |
|
|
Serves 8-10
|
4 |
lbs. well-trimmed
beef ribeye roast |
|
2 |
cloves garlic,
minced |
|
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 |
|
 |
| |
Pre-heat oven to
350ºF. |
| |
Combine garlic,
salt, pepper and
rosemary. Press
evenly onto all
sides of roast. |
| |
Place 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
18-22 minutes per
pound for
medium-rare to
medium doneness.
Remove roast when
meat thermometer
registers 135ºF
for medium-rare or
150ºF for medium.
Allow to rest for
10-15 minutes.
(Temperature will
continue to rise
to 145ºF for
medium-rare and
160ºF for medium.) |
| |
Meanwhile in small
saucepan, combine
jar of gravy,
jelly and dry
mustard. Cook over
medium heat for 5
minutes or until
bubbly, stirring
occasionally. |
| |
Carve roast into
slices and serve
with sauce. |
|
|
|
|
|
|
|
|
|
