Beef Rib Roast With Currant Sauce

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.