• 8servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Beef rib eye roast

  2. 2 Garlic - crushed

  3. 1 teaspoon 5ml Salt

  4. 1 teaspoon 5ml Cracked black pepper

  5. 1 teaspoon 5ml Dried thyme leaves

  6. Holiday Currant Sauce

  7. 1 1/2 teaspoons 7 1/2ml Dry mustard - dissolved in

  8. 1 teaspoon 5ml Water

  9. 1 Brown beef gravy - (12-oz)

  10. 1/4 cup 15g / 1/2oz Currant jelly

Instructions Jump to Ingredients ↑

  1. Heat oven to 350F.

  2. 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.

  3. Remove roast from oven when meat thermometer registers 135F for rare, 155F for medium. Let stand 15 minutes before carving. (The temperature will continue to rise to 140F for rare, 160F for medium.)

  4. 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.


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