Holiday Rib Eye Roast Recipe

4 lb Beef rib eye roast; trimmed
2 Garlic cloves; crushed
1 ts Salt
1 ts Pepper, black, coarse
1 ts Rosemary leaves, dried-crushed

Sauce:
1 cn Gravy, brown, beef (12oz)
1/4 c Jelly, currant
1 1/2 ts Mustard, dry; dissolved in
1 ts Wate

Heat oven to 350F. Combine garlic, salt, pepper, rosemary; press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not setting in fat. Do not add water or cover. Roast approx. 18-22 minutes per pound for medium-rare to medium doneness.

Remove roast when meat thermometer registers 140F for medium-rare, 155F for medium. Let stand 15 minutes - temperature will continue to rise to 145F for medium-rare, 160 for medium.

Meanwhile, in small saucepan, combine sauce ingredients; cover over medium heat 5 minutes or until bubbly; stirring continuously.

Carve roast into slices; serve with sauce.