Currant-glazed prime rib of beef

6 Servings

Ingredients

Quantity Ingredient
1 Boneless beef rib-eye roast
(4 to 5 pounds)
5 Garlic cloves, minced
2 teaspoons Dry mustard
1 teaspoon Salt
1 teaspoon Black pepper
⅓ cup Red currant jelly

Directions

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 ½ cup red currant jelly in a medium saucepan over medium-high heat. Stir in ½ cup dry red wine, 1 tablespoon cornstarch and ¼ teaspoon dry mustard. Bring to a boil and cook 2 to 3 minutes, or until slightly thickened, stirring constantly. Yield: 6 - 8 servings. Typed in MMFormat by cjhartlin@...

Source: Mr. Food 98

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 12, 1998

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