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Holiday Beef Ribeye Roast
This is a holiday classic. |
Prep: 1-1/2 hours
Cook: 30 minutes
Servings: 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 |
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Pre-heat oven to 350ºF. |
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Combine garlic, salt, pepper and rosemary. Press evenly onto all sides of roast. |
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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. |
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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.) |
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Meanwhile in small saucepan, combine jar of gravy, jelly and dry mustard. Cook over medium heat for 5 minutes or until bubbly, stirring occasionally. |
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Carve roast into slices and serve with sauce. |
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| Need help with this recipe? Go to:
Roasting,
Using a Meat Thermometer |
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