Peppered Rib Roast with Roasted Garlic Sauce
Show your friends that you're an expert in the kitchen. Peppered Ribeye Roast served with a creamy roasted garlic sauce is nothing but delicious.
Cook Time: 3 hrs 15 mins
Servings: 8
Ingredients: 10
Ingredients
Preparation
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Step 1
Preheat oven to 350°F. Combine 1 tablespoon parsley and pepper in small bowl. Press evenly onto all surfaces of beef roast.
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Step 2
Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Cut about 1/4 inch off top of each garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle each with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan. Roast beef in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/4 for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.
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Step 3
Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
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Step 4
Meanwhile, squeeze garlic cloves from skins into small bowl; mash with back of spoon. Combine garlic, broth and sherry in medium saucepan; bring to boil. Cook 10 to 11 minutes or until reduced by half. Add half-and-half; reduce heat and bring to a gentle boil. Continue cooking 4 to 6 minutes or until sauce is reduced to 1 cup, stirring occasionally. Keep warm.
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Step 5
Carve roast into slices; serve with sauce. Garnish with additional parsley, as desired.
Nutrition Information
196 Calories
3g SAT FAT
26g PROTEIN
1.8 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/12 of recipe: 196 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 82 mg Cholesterol; 159 mg Sodium; 2 g Total Carbohydrate; 0.2 g Dietary Fiber; 26 g Protein; 1.8 mg Iron; 10.3 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.8 mg Zinc; 30.9 mcg Selenium; 2.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
The Essential Ingredients
- Ribeye Roast: Ribeye is a premium cut from under the front section of the backbone/ribs. It’s known for its rich, buttery flavor and texture and is ideal for any cooking method.
- Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.
- Beef Broth: A savory liquid made from beef, beef bones, vegetables and seasonings. You’ll find many boxed or canned versions at the grocery store, including low sodium options). Use in place of water or other liquids to add a depth of flavor.
- Olive Oil: A golden, flavorful natural oil made by pressing olives. It has a rich yet neutral flavor and is commonly used for cooking, sauteing, and drizzling over salads or vegetables. It has a relatively high smoke point and is good for cooking while using high heat.
- Dry Sherry: Dry sherry adds nutty, rich flavor to savory dishes like sauces and soups, is great for braising meat, and makes deglazing pans simple. A word to the wise, some “cooking sherry” has added salt and preservatives, to be sure to taste your dish so it doesn’t get too salty.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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