Holiday Beef Rib Eye Roast Recipe

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Holiday Beef Rib Eye Roast Ingredients

4 lb beef rib eye roast
2 cloves garlic, crushed
1 tsp salt
1 tsp cracked black pepper
1 tsp dried thyme leaves

HOLIDAY CURRANT SAUCE

1 1/2 tsp dry mustard, dissolved in
1 1 tsp water
1 jar (12-oz) brown beef gravy
1/4 cup currant jelly

A Recipe for
Holiday Beef Rib Eye Roast

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Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

This Recipe for Holiday Beef Rib Eye Roast is one of thousands in the Recipes-to-go Meal Cookbook.

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This is a recipe for Holiday Beef Rib Eye Roast from the recipe cookbook of Recipes-to-go (Meal)

We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.
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I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table.
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Holiday Beef Rib Eye Roast

Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

Holiday Beef Rib Eye Roast Directions

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

Serves: 8

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Holiday Beef Rib Eye Roast Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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