4 lb. well trimmed beef rib eye roast

Sauce:
2 cloves garlic, crushed
1 jar (12 oz.) brown beef gravy
1 tsp. salt
1/4 cup currant jelly
1 tsp. cracked black pepper
1 1/2 tsp. dry mustard, dissolved in l tsp. water
1 tsp. dried rosemary leaves, crushed

Heat oven to 350 degrees. Combine garlic, salt, pepper and rosemary; press evenly onto roast. Place on 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 approx. 18-22 minutes per pound for medium rare to medium doneness. Remove roast when meat thermometer registers 140 degrees for medium rare, 155 for medium. Let stand 15 minutes. Temperature: continue to use 145 degrees for medium rare, 160 degrees for medium. Meanwhile in a small sauce pan, combine sauce ingredients; cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices; serve with sauce.
Yield: 8 to 10 servings.