Peppered Ribeye Roast Recipe With Roasted Garlic Sauce
Celebrate Easter with your family by serving a delicious Ribeye Roast.
A ribeye roast is really easy to make, but sometimes you want to jazz it up a bit and make it extra flavorful and this Peppered Ribeye Roast Recipe with Roasted Garlic Sauce does the trick every time!
If you are serving a Ribeye roast for Easter, you can make this delicious recipe and wow your family with a tender, well- seasoned roast and succulent sauce that can be made only by roasting a head of garlic.
Take advantage of the sale on ribeye roasts at Safeway this week. The whole ribeye in the bag is available for $5.47/lb. That’s a big roast with 12 ribs, so unless you have a large family, or plan to freeze part of it, then I recommend the oven ready ribeye roast which is on sale for $6.47/lb. It’s already trimmed and tied and comes with a free pop-up timer and seasoning mix you can get the size you need for your family from the in-store butcher.
How to Cook a Ribeye Roast
For the ribeye roast seasoning, simply combine salt, pepper and fresh parsley and rub it into the roast that has come to room temperature.
Roast the beef fat side up in a shallow roasting pan until it reaches the desired temperature. Roast the beef in 350°F oven 1-3/4 to 2 hours for medium-rare; 2 to 2-1/2 for medium doneness.
Remove the roast when meat thermometer registers 135°F for medium-rare; 150°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°F to reach 145°F for medium-rare; 160°F for medium).
Making Roasted Garlic Sauce
To roast a garlic clove, simply cut 1/4 inch off the top and seal in a foil packet. Roast the garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown. Use the roasted garlic cloves to make a delicious creamy garlic sauce that you can serve with the roast. The sauce simply contains beef broth, dry sherry, the roasted garlic, half and half and salt and pepper. You’ll combine the ingredients in a pot and simmer until reduced by half.
Serve the roast with additional roasted garlic heads, fresh parsley and all your sides.
Holiday Side Recipes
For an extra special mashed potato to go with the roast, be sure to check out these awesome Irish Mashed Potatoes Recipe with butter, kale and cheese. You don’t have to wait until March to serve the good stuff! If sweet potatoes are on your menu, this creamy Mashed Maple-Orange Sweet Potato recipe with Coconut Milk is a delicious recipe and has a gorgeous presentation for your holiday table.
Lastly – if green beans are on your menu, be sure to check out this delicious Roasted Ginger Green Beans recipe.
Watch a video of this recipe courtesy of our friends at Safeway:
If you want additional ribeye roast recipes, be sure to also check out these recipes we’ve shared in the past:
Get the printable recipe for this roast here:
- 1 beef Ribeye Roast boneless small end (about 4 to 6 pounds)
- 1 Tbs chopped fresh parsley
- 2 tsp coarse grind black pepper
- 2 medium heads garlic
- 2 tsp olive oil
- 1 cup reduced-sodium beef broth
- 2 Tbs dry sherry
- 1/2 cup half-and-half
- 1/4 tsp salt
- Chopped fresh parsley
- Preheat oven to 350°F. Combine 1 tablespoon parsley and pepper in small bowl. Press evenly onto all surfaces of beef 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.
- 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 the beef in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 for medium doneness. Roast the garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.
- Remove roast when meat thermometer registers 135°F for medium rare; 150°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°F to reach 145°F for medium rare; 160°F 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.
- Carve roast into slices; serve with sauce. Garnish with additional parsley, as desired.
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