| | Directions | | Heat oven to 350°. Combine garlic, salt, pepper and rosemary; press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover. Roast approx. 18 to 22 minutes per pound for medium rare to medium doneness. Remove roast when meat thermometer register 140° for medium rare, 155° for medium. Let stand 15 minutes. (Temperature will continue to rise to 145° for medium-rare, 160° for medium.) Meanwhile in small saucepan, combine sauce ingredients; cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices; serve with sauce. |
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| Ingredients | | - |  | 4 pounds well-trimmed beef Rib-eye roast |
| - | | 2 cloves garlic, Crushed |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon cracked black pepper |
| - | | 1 teaspoon dried rosemary |
| - | | Sauce |
| - | | 1 jar brown beef gravy (12 ounce jar) |
| - | | 1/4 cup Currant Jelly |
| - | | 1 1/2 teaspoons dry mustard, dissolved inch 1 teaspoon water |
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