2 cloves garlic, minced
1 tsp. salt
1 tsp. crushed peppercorns
1/2 tsp. dried thyme
1 (3 oz.) rib-eye roast
1 1/2 tsp. dry mustard
1 tsp. water
1 (12 oz.) jar brown beef gravy
1/4 c. currant jelly

Preheat oven to 375°F. Combine garlic, salt, peppercorns and thyme in a small bowl. Press evenly onto surface of meat. Place roast in a shallow roasting pan. Insert meat thermometer into thickest part of meat. Roast for 18 minutes per pound for rare, 22 minutes per pound for medium or to desired doneness. Let roast stand for 15 minutes before carving.

Meanwhile, dissolve mustard in water in a small saucepan. Add brown gravy and currant jelly. Cook over medium heat until well mixed and bubbly. Serve with roast.