Paul makes this for special occasions and it's fabuloso!
4 lb. will trimmed beef rib eye roast
2 cloves garlic, crushed
1 tsp salt
1 tsp cracked black pepper
1 tsp dried rosemary leaves, crushed
Sauce: 1 jar (12 oz) brown beef gravy
1/4 cup currant jelly (he uses Welches Grape - not fancy, not currants but it works)
1 1/2 tsp dry mustard dissolved in 1 tsp water
1. Heat oven to 350 degrees. Combine garlic, salt, pepper and rosemary. Press evenly onto roast. Place on rach in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do no add water or cover. Roast approximately 18-22 minutes per pound for medium rare to medium doneness.
2. Remove roast when thermometer registers 140 degrees for medium rare, 155 for medium. Let stand 15 minutes. (temp will continue to rise)
3. Meanwhile in small saucepan, combine sauce ingredients; cook over medium heat 5 minutes, or until bubbly, stirring occasionally.
4. Carve roast into slices, serve with sauce 8-10 servings.
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