1 Boneless beef rib-eye roast (4 to 5 pounds)
5 Garlic cloves, minced
2 teaspoon Dry mustard
1 teaspoon Salt
1 teaspoon Black pepper
1/3 c Red currant jelly
Preheat oven to 350F. Line a roasting pan with aluminum foil and coat with nonstick cooking spray. Place roast in the pan.
In a small bowl, combine garlic, mustard, salt and black pepper; mix well and rub over meat. Roast 1 hour. Brush currant jelly over the meat and roast 20 to 30 minutes, or until a meat thermometer inserted into the center registers 150F for medium-rare, or until desired doneness. Transfer meat to a cutting board and allow to sit 10 to 15 minutes before carving across the grain.
TIP:
Try this beef with currant sauce. Melt 1/2 cup red currant jelly in a medium saucepan over medium-high heat. Stir in 1/2 cup dry red wine, 1 tablespoon cornstarch and 1/4 teaspoon dry mustard. Bring to a boil and cook 2 to 3 minutes, or until slightly thickened, stirring constantly.
Yield: 6 – 8 servings.