Rosemary Rib Eye Roast With Currant Beef Gravy

• 4 lbs trim beef rib eye roast
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 1 teaspoon crushed dried rosemary leaves
• 1 (12 ounce) jarbrown beef gravy
• 14 cup currant jelly
• 1 tablespoon dry mustard

1. Heat oven to 350F degrees.
2. Combine garlic, salt, pepper and rosemary.
3. Press evenly onto roast.
4. Place roast on a rack in a shallow roasting pan.
5. Do NOT add water or cover roast.
6. Roast approx.
7. 1 hour 30 minutes medium-doneness, or longer for desired doneness.
8. Let stand 15 minutes.
9. Meanwhile, in a small saucepan, combine sauce ingredients and cook over medium heat for 5 minutes, or until bubbly, stirring occasionally.
10. Carve roast into slices and top with gravy.

trim beef, garlic, salt, ground black pepper, rosemary, jarbrown beef gravy, currant jelly, mustard

Taken from www.food.com/recipe/rosemary-rib-eye-roast-with-currant-beef-gravy-23444 (may not work)