Currant Jelly Rib Eye Roast

• Roast
• 4 lbs beef rib eye roast, well trimmed
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1 teaspoon fresh pepper
• 1 teaspoon dried rosemary leaves, crushed
• Sauce
• 1 (12 ounce) jar beef gravy, your favorite brand
• 1/4 cup currant jelly
• 1 1/2 teaspoons dry mustard, dissolved in
• 1 teaspoon water

1. Heat oven to 350u0b0F.
2. Combine garlic, salt, pepper, and rosemary and press evenly onto the roast.
3. Place meat on a rack in a shallow roasting pan.
4. Put meat thermometer in thickest part of the meat. Do not add water or cover.
5. Roast meat for 18 minutes per pound for medium rare. Roast until thermometer reads 140u0b0F and place meat on a large cutting board and let is sit for 15 minutes.
6. Meanwhile, in a small saucepan combine the sauce ingredients and cook over medium heat for about 5 minutes or until bubbly, stirring occasionally.
7. Carve roast into slices and serve with sauce.

beef, garlic, salt, fresh pepper, rosemary, sauce, beef gravy, currant jelly, dry mustard, water

Taken from www.food.com/recipe/currant-jelly-rib-eye-roast-154017 (may not work)