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.
Yield
8 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef roast, rib-eye
|
* |
| 2 | cloves |
garlic
crushed |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
thyme
|
*
|
| 1 ½ | teaspoon |
dry mustard
dissolved in 1 teaspoon of water |
|
| 12 | ounces |
beef gravy
canned |
* |
| ¼ | cup |
currant jelly
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef roast, rib-eye
|
* |
| 2 | cloves |
garlic
crushed |
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
thyme
|
*
|
| 7.5 | ml |
dry mustard
dissolved in 1 teaspoon of water |
|
| 346.8 | ml/g |
beef gravy
canned |
* |
| 59 | ml |
currant jelly
|
*
|
Directions
Heat oven to 350℉ (180℃). 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.
