Mr. Food: Currant Glazed Prime Rib

December 17, 2009 12:00:00 AM PST
Nothing shouts company-fancy more than an "easy to make, easy to bake" elegant roast like our holiday-festive glazed prime rib. The currant jelly sauce adds an incredibly flavorful taste that makes this one a star attraction!

Makes 6 to 8 servings

1 (4- to 5-pound) boneless beef rib eye roast
5 garlic cloves, minced
2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon black pepper
1/3 cup currant jelly

  1. Preheat oven to 350°F. Line a roasting pan with aluminum foil and coat with nonstick cooking spray. Place meat in pan.
  2. In a small bowl, combine garlic, mustard, salt, and pepper; mix well then rub over meat. Roast 1 hour.
  3. Brush currant jelly over meat and roast 20 to 30 minutes, or until a meat thermometer inserted in center registers 145°F. for medium-rare, or until desired doneness.
  4. Remove meat to a cutting board and allow to sit 10 to 15 minutes before carving across the grain.

Currant Sauce

1/2 cup currant jelly
1/2 cup Burgundy wine
1 tablespoon cornstarch
1/4 teaspoon dry mustard

  1. Melt currant jelly in a medium saucepan over medium-high heat. Stir in wine, cornstarch, and mustard. Bring to a boil and cook 2 to 3 minutes, or until slightly thickened.

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