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Ribeye Roast

“The best remedy for those who are afraid, lonely, or unhappy is to go outside, somewhere they can be quiet, alone with the heavens, nature and God. Because only then does one feel that all is as it should be and that God wishes to see people happy amidst the simple beauty of nature.” – Anne Frank

Ingredients

  • 4 lbs. well-trimmed beef rib eye roast
  • 2 cloves garlic crushed
  • 1 tsp. salt
  • 1 tsp. cracked black pepper
  • 1 tsp. dried rosemary leaves crushed
  • 1 12 oz. jar brown beef gravy
  • 1/4 cup currant jelly
  • 1 1/2 tsp. dry mustard
  • 1 tsp. water

Instructions

  • Preheat oven to 350°F. Combine garlic, salt, pepper, and rosemary; press evenly onto roast. Place on a rack in a shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.
  • Roast approximately 18 to 22 minutes per pound for medium rare to medium doneness. Remove when thermometer registers 140°F for medium-rare, 155° F for medium. Let stand 15 minutes. (Temperature with continue to rise to 145° F for medium rare, 160°F for medium.)
  • Meanwhile, in a small saucepan, combine gravy, jelly, dry mustard and water. Cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices. Serve with sauce. Makes 8 to 10 servings.