Peppered Ribeye Roast with Roasted Garlic Sauce
Boneless ribeye roast crusted with coarse black pepper and fresh parsley, roasted alongside garlic heads until medium rare. Pan sauce made from roasted garlic, beef broth, and sherry enriched with half-and-half creates a silky accompaniment. Includes resting period to retain juices.
Ingredients
- 1 beef ribeye roast boneless small end
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons coarse grind black pepper
- 2 garlic heads, medium
- 2 teaspoons olive oil
- 1 cup reduced-sodium beef broth
- 2 tablespoons dry sherry
- ½ cup half-and-halfheavy cream1:1dairyadds dairy
richer sauce
- ¼ teaspoon salt
- fresh parsley, chopped(optional)
Instructions
- 1
Preheat oven to 350°F.
- 2
Combine parsley and pepper in small bowl. Press evenly onto all surfaces of beef roast.
- 3
Place roast fat side up on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching fat.
- 4
Cut about 1/4 inch off top of each garlic head to expose cloves. Remove outer papery skin, keeping head intact.
- 5
Place garlic heads on 12-inch square heavy-duty foil, drizzle each with oil. Seal foil by bringing opposite sides together with double fold, then fold in open ends.
- 6
Place garlic packet alongside roast in pan.
- 7
Roast beef and garlic together at 350°F. Remove roast when thermometer registers 135°F for medium rare or 145°F for medium. Garlic should roast 1 1/4 to 1 1/2 hours until very soft and golden brown.
- 8
Transfer roast to carving board and tent loosely with foil. Let stand 15 to 20 minutes.
- 9
Squeeze roasted garlic cloves from skins into small bowl and mash with back of spoon.
- 10
Combine garlic, broth, and sherry in medium saucepan and bring to boil. Cook 10 to 11 minutes until reduced by half.
- 11
Add half-and-half, reduce heat, and bring to gentle boil. Continue cooking 4 to 6 minutes until sauce reduces to 1 cup, stirring occasionally.
- 12
Carve roast into slices and serve with warm sauce. Garnish with additional parsley if desired.
Tips
Do not add water or cover the roast during cooking to allow proper browning.
Insert thermometer into thickest part of meat, ensuring tip does not rest in fat for accurate temperature reading.
Resting period allows carryover cooking to reach final target temperature and redistributes juices throughout meat.
Good to Know
Refrigerate cooked roast up to 3 days. Sauce keeps refrigerated up to 2 days. Reheat gently over low heat.
Prepare parsley and pepper crust mixture up to 4 hours ahead. Roast can be cooked day ahead; slice and refrigerate. Warm sauce gently before serving.
Slice roast and arrange on serving platter. Pour warm sauce alongside or drizzle over slices. Garnish with fresh parsley.
Common Mistakes
Do not skip the resting period to avoid losing juices when carving, resulting in dry meat
Do not cover the roast during cooking to avoid steaming the meat and preventing browning
Do not allow thermometer tip to rest in fat to avoid inaccurate temperature reading