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
Ingredients
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
For the gravy:
1 jar (12 oz.) brown beef gravy
1/4 cup currant jelly
1-1/2 tsp. dry mustard, dissolved in 1 tsp water
Instructions
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.
Carve roast into slices and serve with gravy.
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,
Kathy
OMG, you’re making me HUNGRY!!! I might have to make this for New Year’s…
Cool, Jenny! If you do, let me know how it turns out!
I’ll definitely try it. But with pork meat. 🙂
Favorite is pickled cabbage stuffed leaves. This year though I was lazy, I didn’t make the pickled cabbage and we used vine leaves instead.
Happy New Year full of inspiration and love 😀
It still sounds delish, I.J.! Let me know how the pork roast turns out – the rosemary should be a good match for it. Thanks for stopping by!
I made this for Christmas dinner, but with fresh rosemary, fresh thyme, a ton of garlic, kosher salt & tricolor peppercorns. Very delish! Hope you have a spectacular New Year, Kathy!
That sounds very similar, Christine – glad it turned out! Happy New Year to you, and thanks!
OMG looks soooooo good!!! I’m gonna get hubby to give it a go. LOL!!
Kathy! Roast beef is my favorite. I am REALLY hungry right now. *drool drool* Meanwhile, how did you know I LURVE roast beast? Can’t wait to try your recipe. It sounds like a great dish to try in the new year! Yummy!
Another beef lover, yay! Thanks Renee – happy new year!
I don’t know what to say that hasn’t been said already! I started to salivate the minute I saw the picture, even with the meat thermometer still in it! I’m clipping this page and filing it in with recipes, can’t wait to make.
I know, that meat thermometer really makes the pic look sooo appetizing, LOL. 😉
For the record, it was very, very good.
Yes, it was!
That’s a post for chicks, I guess.
Okay, I’ll look forward to more history next year.
No worries, Perry, just taking a holiday break from history/mystery material. In the next few weeks, I’ll have some exciting news and lots of new stuff coming along for you guys! Happy New Year!
OMG! We share the same holiday meal tradition – Prime Rib Roast, and…
OMG! You have exactly the same pan as I have.
What’s that? So do about 25% of the cooks in America?
The gravy looks yummy. I always make au jus for the Prime Rib, but my mashed ‘taters look nekked without a gravy lake. I am so going to try your recipe.
Here’s to an outrageously happy and healthy and productive New Year. Woot!