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  • 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


  • Pre-heat oven to 350ºF.
  • 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 135ºF for medium-rare or 150ºF for medium.
  • Allow to rest for 10-15 minutes. (Temperature will continue to rise to 145ºF for medium-rare and 160ºF 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

Categories: Beef  Main Dish 
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