2 cloves garlic, minced
1 teaspoon cracked black pepper
1 teaspoon dried rosemary leaves, crushed
1 teaspoon salt
4 pounds beef rib-eye roast
1 (12-ounce) jar brown beef gravy
1/4 cup currant jelly
1 1/2 teaspoon dry mustard, dissolved in 1 teaspoon water


1. Preheat oven to 350 degrees F. In a small bowl, combine garlic, pepper, rosemary and salt; press onto surface of roast. Place roast on rack in shallow roasting pan.
2. Roast about 2 to 2 1/2 hours for medium-rare to medium. Remove roast when meat thermometer registers 140 degrees for medium. Let roast stand 20 minutes.
3. In a small saucepan over medium heat, combine gravy, jelly and mustard mixture. Simmer about 5 minutes to blend flavors, stirring occasionally. Carve roast into slices; serve with sauce.
Be sure to let the roast stand before carving. This allows the juices to settle into the meat as it cools, giving you a tender and tasty roast. For easy seasoning, sprinkle seasonings in the pan and roll the roast in seasonings to cover all sides. This recipe can also be used for a standing rib roast.
Herbed Beef Rib-eye Roast
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