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Add a photoServings: 8
Ingredients
- 4 lb Beef rib eye roast
- 2 x Cloves garlic,crushed
- 1 tsp Salt
- 1 tsp Cracked black pepper
- 1 tsp Dry thyme leaves
- 1 1/2 tsp Dry mustard,dissolved in
- 1 tsp water
- 1 jar (12-ounce) brown beef gravy
- 1/4 c. Currant jelly
Directions
- Heat oven to 350 F. Combine garlic, salt pepper and thyme; press proportionately into surface of roast. Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Don't add in water or possibly cover.
- Roast 18 to 22 min per lb. for rare to medium. Remove roast from oven when meat thermometer registers 135 F for rare, 155 F for medium. Let stand 15 min 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 min or possibly till bubbly, stirring occasionally. Carve roast into slices; serve with sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 8 servings | |
| Calories 498 | |
| Calories from Fat 309 | 62% |
| Total Fat 34.29g | 43% |
| Saturated Fat 13.8g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 132mg | 44% |
| Sodium 421mg | 18% |
| Potassium 625mg | 18% |
| Total Carbs 7.86g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.4g | 4% |
| Protein 37.42g | 60% |
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