Currant-glazed Prime Rib Of Beef Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Boneless beef rib-eye roast,
, 4 to 5 pounds
5: Garlic cloves, minced
2 tsp: Dry mustard,
1 tsp: Salt,
1 tsp: Black pepper,
1/3 cup: Red currant jelly,
Directions:
Preheat oven to 350F. Line a roasting pan with aluminum foil and coat with
nonstick cooking spray. Place roast in the pan.
In a small bowl, combine garlic, mustard, salt and black pepper; mix well
and rub over meat. Roast 1 hour. Brush currant jelly over the meat and
roast 20 to 30 minutes, or until a meat thermometer inserted into the
center registers 150F for medium-rare, or until desired doneness. Transfer
meat to a cutting board and allow to sit 10 to 15 minutes before carving
across the grain. TIP: Try this beef with currant sauce. Melt 1/2 cup red
currant jelly in a medium saucepan over medium-high heat. Stir in 1/2 cup
dry red wine, 1 tablespoon cornstarch and 1/4 teaspoon dry mustard. Bring
to a boil and cook 2 to 3 minutes, or until slightly thickened, stirring
constantly. Yield: 6 - 8 servings. Typed in MMFormat by cjhartlin@msn.com
Source: Mr. Food 98
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Nov 12, 1998
Source from luhu.jp
nonstick cooking spray. Place roast in the pan.
In a small bowl, combine garlic, mustard, salt and black pepper; mix well
and rub over meat. Roast 1 hour. Brush currant jelly over the meat and
roast 20 to 30 minutes, or until a meat thermometer inserted into the
center registers 150F for medium-rare, or until desired doneness. Transfer
meat to a cutting board and allow to sit 10 to 15 minutes before carving
across the grain. TIP: Try this beef with currant sauce. Melt 1/2 cup red
currant jelly in a medium saucepan over medium-high heat. Stir in 1/2 cup
dry red wine, 1 tablespoon cornstarch and 1/4 teaspoon dry mustard. Bring
to a boil and cook 2 to 3 minutes, or until slightly thickened, stirring
constantly. Yield: 6 - 8 servings. Typed in MMFormat by cjhartlin@msn.com
Source: Mr. Food 98
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Nov 12, 1998
Source from luhu.jp