Recipes:

**Rib-Eye Roast with Gravy**

**INGREDIENTS**

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon crushed
  peppercorns

½ teaspoon dried
  thyme

1 (5-pound) rib-eye
  roast

1½ teaspoons dry
  mustard

1 teaspoon water

1 (12-ounce) jar brown
  beef gravy

¾ cup currant jelly

**SERVES 6**

**Make Ahead**

You can prepare steps 1 and 4
up to 8 hours ahead.

**VARIATION**

For an Italian twist,
add 1 teaspoon
each onion powder
and oregano in
step 1.

**1** Preheat oven to 375°F.
Combine garlic, salt,
peppercorns and thyme in
a small bowl. Press evenly
onto surface of meat.

**2** Place roast in a shallow
roasting pan. Insert
meat thermometer into
thickest part of meat.
Roast for 18 minutes per
pound for rare, 22 minutes
per pound for medium or
to desired doneness.

**3** Let roast stand for
15 minutes before
carving.

**4** Meanwhile, dissolve
mustard in water in a
small saucepan. Add
brown gravy and currant
jelly. Cook over medium
heat until well mixed and
bubbly. Serve with roast.

Make It Quicker

• Confused about how
many people a roast
will feed? For boneless
meat, figure 4 to
5 ounces per person.
For bone-in cuts, figure
½ pound per person.

recipes rib eye roast with gravy

Recipes: