Merry Christmas season, everyone! Our holiday blog hop series is winding to a close, and I wanted to share one of my family’s favorite holiday dinners before we’re done: rib eye roast with currant gravy. It’s super-easy, and the house smells heavenly while it’s cooking.
Holiday Rib-Eye Roast
For the roast:
4 lbs. well-trimmed beef ribeye roast
2 cloves garlic, minced
1 tsp. salt
1 tsp. cracked black pepper
1 tsp. dried rosemary leaves, crushed
1 jar (12 oz.) brown beef gravy
1/4 cup currant jelly
1-1/2 tsp. dry mustard, dissolved in 1 tsp water
Pre-heat oven to 350°F.
Combine garlic, salt, pepper and rosemary.
Press evenly onto all sides of roast.
…but sometimes that’s a challenge, and the stuff falls off. Don’t worry; just pile it on anywhere. The aroma of these spices makes it totally worth it!
Place rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover.
Roast approximately 18-22 minutes per pound for medium-rare to medium doneness. We like ours a little more done, so I did 25 minutes per pound.
Remove roast when meat thermometer registers 135°F for medium-rare or 150°F for medium. Allow to rest for 10-15 minutes. Temperature will continue to rise to 145°F for medium-rare and 160°F for medium. (Well, sometimes: last night, we had to put it back in for another 15 minutes. Don’t you hate it when a recipe doesn’t cooperate?)
Meanwhile in small saucepan, blend dry mustard and water into a smooth mixture, so it looks like…well…like mustard:
Then add brown gravy and jelly. Cook over medium heat for 5-10 minutes, until the mixture is blended and bubbly, stirring occasionally. A whisk works great for this.
I like to double the gravy recipe and use it over mashed potatoes. Yum!
Hope you get a chance to try it out! What’s your favorite dinner food this time of year? I’d love to hear from you!
Stay tuned this Friday, December 28th, for Natalie Hartford’s Mocktail recipes!
Stay safe, and Happy New Year,