Ingredients
- 2 garlic (cloves)
- 1 nbsp
- 1,800 gr beef rib eye roast
- 350 gr beef gravy
- 65 gr currant jelly
- 7 ml dry mustard
- 5 ml water
- 3 gr salt
- 3 gr pepper
- 2 gr thyme leaves
Heat oven to 180ºC . 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 60ºC for rare, 70ºC for medium. Let stand 15 minutes before carving.
(The temperature will continue to rise to 60ºC for rare, 70ºC 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.
