*  Exported from  MasterCook  *
 
                         Holiday Beef Rib Eye Roast
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Beef                             Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Beef rib eye roast
    2                    Cloves garlic -- crushed
    1       t            Salt
    1       t            Cracked black pepper
    1       t            Dried thyme leaves
                         -----HOLIDAY CURRANT SAUCE-----
    1 1/2   ts           Dry mustard -- dissolved in
                         1 tsp water
    1                    Jar (12-oz) brown beef gravy
      1/4   c            Currant jelly
 
     Heat oven to 350 F. 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.
   Remove roast from oven when meat thermometer registers
   135 F for rare, 155 F for medium. Let stand 15 minutes
   before carving. (The temperature will continue to rise
   to 140 F for rare, 160 F for medium.)
     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.
   Source: Family Circle Magazine  Nov 2/93
   
   From the collection of Karen Deck
  
 
 
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