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
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
MsgID: 3142340
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (24)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Beef and Other Meats
Main Dishes - Beef and Other Meats
- Chinese Beef and Rice
- Beef Braised with Mahogany Onions (to serve 4-6 or 20-25)
- Carnes Desmenuzadas (Shredded Beef) (Nicaragua)
- Braised Meatballs and Cabbage (using cooked brown rice)
- Sam Wilson's London Broil and Steak Butter
- Spicy Wine Pot Roast (not from Great American Recipe Cards)
- Mom's Meatloaf
- Flank Steak Florentine (stuffed with spinach, mushrooms, bread crumbs, cheese)
- Cold Sliced Beef Sirloin with Herb Sauce
- Steak Pizzaola (serves 2)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!