Ingredients for Rosemary Rib Eye Roast With Currant Beef Gravy
- 1 (approximately 3-4 pound) rib eye roast
- 2 cloves garlic, minced
- 1 teaspoon salt
- Black Pepper
- Dried Rosemary Leaves
- Beef Gravy
- Currant Jelly
- Dry Mustard
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How to Make Rosemary Rib Eye Roast With Currant Beef Gravy
- Preheat oven to 350°F (175°C).
- In a small bowl, combine 2 cloves minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons fresh rosemary, finely chopped.
- Evenly press the garlic, salt, pepper, and rosemary mixture onto the rib eye roast.
- Place the roast on a rack in a shallow roasting pan. Do not add water or cover the roast.
- Roast for approximately 1 hour and 30 minutes for medium-doneness. Use a meat thermometer to check for your desired doneness (130-140°F for medium-rare, 140-150°F for medium). Adjust roasting time as needed.
- Remove the roast from the oven and let it stand for 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender roast.
- Meanwhile, prepare the gravy: In a small saucepan, combine 1 cup beef broth, 1/4 cup currant jelly, 1 tablespoon all-purpose flour, and 1 tablespoon butter. Whisk together.
- Cook over medium heat for 5-7 minutes, or until the gravy is bubbly and thickened, stirring occasionally.
- Carve the roast into slices and serve generously topped with the currant beef gravy.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
22g
Fat
92g
Carbs
3g
