Holiday Beef Ribeye Roast
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Persons
8
Serving Size
1 serving
Prep Time
1 hour, 30 minutes
Cook Time
30 minutes
Total Time
2 hours
Notes
Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
Ingredients
- 4 lbs. well-trimmed beef ribeye roast 2 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. cracked black pepper
- 1 tsp. dried rosemary leaves, crushed
- 1 jar (12 oz.) brown beef gravy
- 1/4 cup currant jelly
- 1-1/2 tsp. dry mustard, dissolved in 1 tsp. water
Instructions
- Pre-heat oven to 350°F.
- Combine garlic, salt, pepper and rosemary. Press evenly onto all sides of roast.
- Place 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 approximately 18-22 minutes per pound for medium-rare to medium doneness. Remove roast when meat thermometer registers 135°F for medium-rare or 150°F for medium. Allow to rest for 10-15 minutes. (Temperature will continue to rise to 145°F for medium-rare and 160°F for medium.)
- Meanwhile in small saucepan, combine jar of gravy, jelly and dry mustard. Cook over medium heat for 5 minutes or until bubbly, stirring occasionally.
- Carve roast into slices and serve with sauce.