Recipe Results

6 lb rib eye roast or rib roast, boneless
1 tbsp garlic, chopped
4 tsp salt
2 tsp freshly ground pepper
1/2 tbsp fresh thyme, chopped ( If desired, substitute fresh thyme with 1 tsp of dried thyme)
1/3 cup Heinz® Bistro Au Jus or Savory Beef Gravy 1 to 2 jar (12 oz)
Heinz® Savory Beef Gravy

1. Preheat oven 325°F. In a small bowl, combine garlic, salt, pepper, thyme and Au Jus. Mix well to form a paste.

2. Remove beef from refrigerator and place in a shallow roasting pan, fat side up. Spread paste evenly over top and sides

3. Roast uncovered for 2 to 2-1/2 hours for medium rare, or until internal temperature reaches 135°F; for 2-1/2 to 3 hours for medium, or until internal temperature reaches 150°F; for 3-1/2 to 4 hours for well done, or until internal temperature reaches 160°F.

4. Remove beef from oven and transfer to carving board. Tent loosely with foil and allow to rest for 15 to 20 minutes. The temperature will continue to rise another 5 to 10°F, reaching desired doneness and allowing juices to have a chance to set. The roast will be easier to carve as well.

5. Meanwhile, remove fat from roasting pan and add 1/4 cup of cold water to release drippings from pan, called deglazing. Place the drippings in a medium saucepan over medium high heat. Add Gravy and bring to boil, stirring occasionally. Serve hot with sliced roast beef.