Holiday Beef Rib Eye Roast

Just try to keep family and friends out of the kitchen with this roast that is sure to feed everyone's hunger.

90 minutes Prep: 30 minutes Cook: 60 minutes

6 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

4	pounds	beef roast, rib-eye
2	cloves	garlic	crushed
1	teaspoon	salt
1	teaspoon	black pepper
1	teaspoon	thyme leaves
1 1/2	teaspoon	dry mustard	dissolved in 1 teaspoon of water
12	ounces	beef gravy	canned
1/4	cup	currant jelly

Directions

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.

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Nutrition Facts

Serving Size 4g

Amount per Serving

Calories 6 27% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 295mg	12%
Total Carbohydrate 1.0g	0%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 0.0g	1%

Vitamin A	0%		Vitamin C	1%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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This is a wonderful recipe. I think it was from a Betty Crocker microwave cookbook I used to have. However, the writer of this recipe forgot to note that it needs to be microwaved at 50 percent power when baking it for 5 minutes. Now I have a dozen burnt cookies.

Reviewed by mybelleblue