Recipe - Holiday Beef Rib Eye Roast

4 pound Beef rib eye roast
2 Cloves garlic;crushed
1 teaspoon Salt
1 teaspoon Cracked black pepper
1 teaspoon Dried thyme leaves

HOLIDAY CURRANT SAUCE
1 One half teaspoon Dry mustard;dissolved in
1 tsp water
1 Jar (12oz) brown beef gravy
One fourth cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini