HOLIDAY BEEF RIB EYE ROAST

4 pounds beef rib eye roast, well trimmed
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon dried rosemary leaves, crushed
FOR THE SAUCE:
1 (12 oz) jar brown beef gravy
1/4 cup currant jelly
1 1/2 teaspoons dry mustard dissolved in 1 tsp. water

Heat oven to 350 degrees F.

Combine garlic, salt, pepper and rosemary; press evenly onto roast. Place on 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 to 22 minutes per pound for medium-rare to medium doneness. Remove roast when thermometer registers 140 degrees F for medium-rare, 155 degrees F for medium. Let stand 15 minutes. (Temperature will continue to rise to 145 degrees F for medium-rare, 160 degrees F for medium.)

Meanwhile in small saucepan, combine sauce ingredients; cook over medium heat 5 minutes or until bubbly; stirring occasionally.

Carve roast into slices. Serve with sauce.

Servings: 8-10
Source: 1995 Beef Industry Council and Beef Board