peppered ribeye roast with roasted garlic sauce | Chairmans Reserve Meats

Ingredients

• 1 Chairman’s Reserve® Beef ribeye roast boneless, small end (4 to 6 pounds)
• 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
• ½ cup half-and-half
• ¼ teaspoon salt