4 pound of beef rib eye roast 2 cloves garlic, crushed 1 teaspoon of salt 1 teaspoon of cracked black pepper 1 teaspoon of dried thyme leaves Holiday Currant Sauce 1 1/2 teaspoon of dry mustard, dissolved in 1 teaspoon of water one 12 ounce jar of brown beef gravy 1/4 cup of currant jelly
Heat oven to 350ºF. 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 135ºF. for rare, 155ºF. for medium. Let stand 15 minutes before carving. (The temperature will continue to rise to 140ºF. for rare, 160ºF. 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. Serving Size : 8 Source: Family Circle Magazine Nov 2/93
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