Ingredients:
4 lbs trim beef rib eye roast
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 teaspoon crushed dried rosemary leaves
1 (12 ounce) jars brown beef gravy
1/4 cup currant jelly
1 tablespoon dry mustard
Directions:
Heat oven to 350F degrees.
Combine garlic, salt, pepper and rosemary.
Press evenly onto roast.
Place roast on a rack in a shallow roasting pan.
Do NOT add water or cover roast.
Roast approx. 1 hour 30 minutes medium-doneness, or longer for desired doneness.
Let stand 15 minutes.
Meanwhile, in a small saucepan, combine sauce ingredients and cook over medium heat for 5 minutes, or until bubbly, stirring occasionally.
Carve roast into slices and top with gravy.
Servings: 8-10
Time preparation: 10 min.
Time total: 130 min.