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.

RIB EYE ROAST

Steps:

• 1. Preheat the oven to 350°F. Sprinkle the roast generously with salt and pepper, then place on a rack in a shallow roasting pan.
• 2. Roast the meat for 2 hours and 20 minutes (or about 14 minutes per pound at 130°F on a meat thermometer) for rare meat. For medium-rare meat, roast until a meat thermometer reads 140°F-145°F. Remove from the oven and let rest for 15 minutes before carving enough meat for one dinner.

RED CURRANT JELLY

Steps:

• Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
• Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
• Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.

CURRANT JELLY

Steps:

• In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
• Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
• Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
• Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.

EASY RIB EYE ROAST

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
• Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

ROSEMARY RIB EYE ROAST WITH CURRANT BEEF GRAVY

Steps:

• Heat oven to 350F degrees.
• Combine garlic, salt, pepper and rosemary.
• Press evenly onto roast.
• Place roast on a rack in a shallow roasting pan.
• Do NOT add water or cover roast.
• Roast approx. 1 hour 30 minutes medium-doneness, or longer for desired doneness.
• Let stand 15 minutes.
• Meanwhile, in a small saucepan, combine sauce ingredients and cook over medium heat for 5 minutes, or until bubbly, stirring occasionally.
• Carve roast into slices and top with gravy.

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.