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Red Chile Beef Rib Eye Roast

4 pound well-trimmed beef rib eye roast
2 cloves garlic, crushed 1 tsp salt 1 tsp cracked back pepper
1 tsp dried rosemary leaves, crushed

Sauce:

1 jar (12 oz ) brown beef gravy
1/4 cup Texas Traditions Red Chile Pepper Jelly
1 12 tsp dry mustard, dissolved in 1 tsp water

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 to 22 minutes per pound for medium-rare to medium doneness. Remove roast when thermometer registers 140 degrees for medium-rare, 155 degrees medium. Let stand 15 minutes. (Temperature will continue to rise to 145 degrees for medium-rare, 160 degrees for medium.) Meanwhile in small saucepan, combine sauce ingredients; cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices. Serve with sauce.

8 to 10 servings.

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