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Add a photoServings: 6
Ingredients
- 1 x Boneless beef rib-eye roast (4 to 5 pounds)
- 5 x Garlic cloves, chopped
- 2 tsp Dry mustard
- 1 tsp Salt
- 1 tsp Black pepper
- 1/3 c. Red currant jelly
Directions
- Preheat oven to 350F. Line a roasting pan with aluminum foil and coat with nonstick cooking spray. Place roast in the pan.
- In a small bowl, combine garlic, mustard, salt and black pepper; mix well and rub over meat. Roast 1 hour. Brush currant jelly over the meat and roast 20 to 30 min, or possibly till a meat thermometer inserted into the center registers 150F for medium-rare, or possibly till desired doneness. Transfer meat to a cutting board and allow to sit 10 to 15 min before carving across the grain.
- TIP: Try this beef with currant sauce. Heat 1/2 c. red currant jelly in a medium saucepan over medium-high heat. Stir in 1/2 c. dry red wine, 1 Tbsp. cornstarch and 1/4 tsp. dry mustard. Bring to a boil and cook 2 to 3 min, or possibly till slightly thickened, stirring constantly.
- Yield: 6 - 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 23g | |
| Recipe makes 6 servings | |
| Calories 55 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 413mg | 17% |
| Potassium 26mg | 1% |
| Total Carbs 14.09g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 9.6g | 6% |
| Protein 0.28g | 0% |
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