Holiday Beef Rib Roast with Currant Sauce
Makes 8 to 10 servings
Prep Time: 20 min.
Baking Time: 1 hr. 30 min. to 2 hrs.
Cooking Time: 5 min.
2 - garlic
1 - teaspoon
1 - teaspoon cracked black
1 - dried
beef rib roast (4-pounds)
1-1/2 - teaspoon dry
mustard dissolved in 1 teaspoon water
1 - jar (12-ounces) brown
1/4 - cup currant or grape
Preheat oven to 350° F.
In a small bowl, combine
garlic, salt, pepper, and thyme. Press evenly into the
surface of the roast. Place roast on rack in
shallow roasting pan. (Do not add water or cover.)
Roast for 1 hour and 30
minutes for rare to medium. Roast longer for more
doneness. (If using a meat thermometer 135° F. internal
for rare and 155° F. for medium.) Let stand 15 minutes
before carving. (As roast stands, the inside temperature
should continue to rise to 140° F. for rare and 160°
F. for medium.)
While roast stands, in a
small saucepan, combine dry mustard and water, brown
beef gravy, and jelly. Cook over medium heat for
5 minutes or until bubbly, stirring occasionally. Carve roast into slices
and serve with sauce.