Peppered Ribeye Roast With Roasted Garlic Sauce

Roasted Ribeye Roast With

Roasted Garlic Sauce

Ingredients:

1 beef Ribeye Roast boneless, small end, (about 4 to 

   6 lbs.)

1 tablespoon chopped fresh parsley

2 teaspoons coarse grind black pepper

2 medium heads garlic

2 teaspoons olive oil

1 cup reduced sodium beef broth

2 tablespoons dry sherry

1/2 cup 1/2 + 1/2

1/4 teaspoon salt

Chopped fresh parsley

Directions:

Preheat oven to 350*F.  

Combine 1 tablespoon parsley and pepper in a small bowl.  Press evenly onto all surfaces of beef roast.

Place roast, fat side up, on rack in shallow roasting pan.  Insert oven proof meat thermometers tip is centered in the thickest part of beef, not resting in fat.  Do not add water or cover.  Cut about 1/4" 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 1/2 hours for medium doneness.  Roast garlic for 1 1/4 to 1 1/2 hours or until very soft.

Remove roast when thermometer registers 135*F for medium rare, 150*F for medium.  Transfer roast to carving board. tent loosely with foil.  Let stand for 15 to 20 minutes.  (Temperature will continue to rise about 10 degrees.

Meanwhile, squeeze garlic cloves from skins into small bowl, mash with back of spoon.  Combine broth and sherry in medium saucepan, bring to a boil.  Cook 10 to 11 minutes or until reduced by half.  Add 1/2 + !/2, reduce heat anad bring to a gentle boil.  Continue cooking 4 to 6 minutes or until sauce is reduced to 1 cup stirring occasionally.  Keep warm.

Carve roast into slices, serve with sauce.  Serve with additional parsley as desired.