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

HOLIDAY CURRANT SAUCE:

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

Preheat 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.

Serving Size: 8