Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Beef rib eye roast
2 Cloves garlic;crushed
1 ts Salt
1 ts Cracked black pepper
1 ts Dried thyme leaves

-------------------HOLIDAY CURRANT SAUCE------------------------
1 1/2 ts Dry mustard;dissolved in
1 tsp water
1 Jar (12-oz) brown beef gravy
1/4 c Currant jelly

Heat oven to 350 F. Combine garlic, salt pepper and thyme; press
evenly into surface of roast. Place roast on rack in shallow roasting
pan. Insert meat thermometer so bulb is centered in thickest part. Do
not add water or cover.
Roast 18 to 22 minutes per pound for rare to medium. Remove roast
from oven when meat thermometer registers 135 F for rare, 155 F for
medium. Let stand 15 minutes before carving. (The temperature will
continue to rise to 140 F for rare, 160 F for medium.)
In a small saucepan, combine sauce ingredients. Cook over medium
heat 5 minutes or until bubbly, stirring occasionally. Carve roast
into slices; serve with sauce. Source: Family Circle Magazine Nov 2/93

From the collection of Karen Deck

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