Peppered Rib Eye With Roasted Garlic

Me extended family is coming to dinner soon. I’ve promised an awesome six-course supper.  At first I kicked around the idea of building a menu around French or Italian flavors. While multi-course meal planning is challenging all on its own, French or Italian dishes seem to make the planning a little easier. An American Six-Course Supper? Now that’s a challenge!

The upside to a good roast, great presentation when carved table-side and plenty of time between courses. A roast served with two sides would be the third course. Sides for a roast are super easy – something starchy (potatoes) and a vegetable (carrots). The main course partially plans itself. A roast takes time to cook, and while it’s cooking, there would be ample time to serve the first two courses. Yeah, this roast is getting some serious considerations, as part of an American Themed Six-Course Supper.

Peppered Rib Eye With Roasted Garlic
5 lb Rib Eye Roast boneless, small end
Parsley, chopped as needed
2 teaspoons coarse ground Black Pepper
2 medium Garlic Heads
2 teaspoons Olive Oil
1 cup Beef Stock
2 tablespoons Dry Sherry
1/2 cup Half-and-Half
1/4 teaspoon Kosher Salt

Heat oven to 350 degrees. Remove roast from the refrigerator and let it rest on the counter to come to room temperature.

Meanwhile, chop parsley, enough for the roast preparation and to garnish at the end. Combine 1 tablespoon parsley and the coarse ground pepper in small bowl. Press evenly onto all surfaces of roast.

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. Set the roasting pan aside.

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 beef roast in pan. Roast together in the heated oven. The garlic should roast for about 1 to 1 1/2 hours, until very soft and golden. Remove garlic heads once soft.

The meat should continue to roast until desired doneness is reached, about 1 hour 45 minutes to 2 hours total cooking time for medium rare. Remove the roast from the oven when the meat thermometer registers 135 degrees for medium rare; 145 degrees for medium.

Transfer the roast to carving board; tent loosely with aluminum foil or a large metal bowl inverted over the roast. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 to 15 degrees while resting to reach an actual temperature of 145 for medium rare; 160 for medium.) 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 until ready to serve. Then transfer to a bowl with a ladle or gravy boat.

Carve roast into slices; place on a serving platter and serve with sauce. Garnish with additional parsley just before serving, if desired.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen