Categories: Beef, Main dish, Holidays 
      Yield: 8 servings 
  
      4 lb Beef rib eye roast 
      2    Cloves garlic;crushed 
      1 ts Salt 
      1 ts Cracked black pepper 
      1 ts Dried thyme leaves 
 
---------------------------HOLIDAY CURRANT SAUCE--------------------------- 
  1 1/2 ts Dry mustard;dissolved in 
           1 tsp water 
      1    Jar (12-oz) brown beef gravy 
    1/4 c  Currant jelly 
  
    Heat oven to 350 F. 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 
  135 F for rare, 155 F for medium. Let stand 15 minutes 
  before carving. (The temperature will continue to rise 
  to 140 F for rare, 160 F 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. 
  Source: Family Circle Magazine  Nov 2/93 
   
  From the collection of Karen Deck