Currant Jelly Rib Eye Roast Recipes

BEEF RIB ROAST WITH CURRANT SAUCE

Steps:

• Heat oven to 350 degrees F. Combine garlic, salt, pepper, and thyme. Press evenly into surface of roast. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast for 18-22 minutes per pound for rare to medium. If using a meat thermometer, remove roast at 135 degrees F internal temperature for rare and 155 degrees F for medium. Let stand 15 minutes before carving. (As roast stands, the internal tempera­ture should continue to rise to 140 degrees F for rare and 160 degrees F for medium.) While the 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.

HOLIDAY BEEF RIB EYE ROAST

Steps:

• Preheat oven to 350 degrees.
• Combine garlic, salt, pepper, and thyme. Press evenly into surface of roast.
• Place a rack in a shallow roasting pan. Place roast on the rack. Don't add any water and don't cover.
• Roast for 18 to 22 minutes per pound for rare to medium. Cook longer if not done to your preference.
• Remove roast.
• For the currant sauce, mix the last three ingredients together. Heat on stove top.

CURRANT JELLY RIB EYE ROAST

Steps:

• Heat oven to 350°F.
• Combine garlic, salt, pepper, and rosemary and press evenly onto the roast.
• Place meat on a rack in a shallow roasting pan.
• Put meat thermometer in thickest part of the meat. Do not add water or cover.
• Roast meat for 18 minutes per pound for medium rare. Roast until thermometer reads 140°F and place meat on a large cutting board and let is sit for 15 minutes.
• Meanwhile, in a small saucepan combine the sauce ingredients and cook over medium heat for about 5 minutes or until bubbly, stirring occasionally.
• Carve roast into slices and serve with sauce.

RACK OF LAMB WITH RED-CURRANT WINE SAUCE

Steps:

• Heat 1 tablespoon oil in heavy large pot over high heat. Add lamb bones and brown well, turning occasionally, about 8 minutes. Add shallot; sauté 1 minute. Add stock, vinegar and wine and bring to boil. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 1 hour. Strain broth into heavy medium saucepan; whisk in jelly. Blend butter and flour in small bowl until smooth. Bring sauce to boil over medium heat. Whisk in butter mixture. Simmer until sauce thickens and is smooth, whisking constantly, about 1 minute. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before serving, whisking frequently.)
• Preheat oven to 425°F. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Sprinkle lamb with thyme, salt and pepper. Add 1 lamb rack to skillet; brown on all sides, about 6 minutes. Place browned lamb rack, meat side up, on rimmed baking sheet. Repeat with second lamb rack. Roast lamb until thermometer inserted into center registers 125°F for medium-rare, about 12 minutes. Let lamb stand 5 minutes. Cut lamb between bones into individual chops. Arrange chops on 4 plates. Spoon sauce over and serve.