Update my dinner status, I'm making this tonight.
14 chefs marked this as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 pound beef ribeye roast well trimmed
- 2 ea cloves garlic minced
- 1 tsp. salt
- 1 tsp. cracked black pepper
- 1 can (16 oz) dried rosemary leaves crushed
Sauce-Optional!
- 1/4 cup currant jelly
- 1 -1/2 tsp. dry mustard dissolved in 1 tsp. water
- 1 12 ounce jar Brown gravy
Preparation
Pre-heat oven to 350F.
Combine garlic, salt, pepper and rosemary. Press evenly onto all sides of roast. Place rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.
Roast approximately 18-22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 135F for medium-rare or 150F for medium. Allow to rest for 10-15 minutes. (Temperature will continue to rise to 145F for medium-rare and 160F for medium.)
Meanwhile in small saucepan, combine jar of gravy, jelly and dry mustard. Cook over medium heat for 5 minutes or until bubbly, stirring occasionally.
Carve roast into slices and serve with sauce.
