GARLIC STUDDED BONELESS RIBEYE ROAST JBS USA Food Company 1 (5-pound) Swift boneless ribeye roast, room temperature 2-3 garlic cloves, minced Kosher salt and ground black pepper 1 cup heavy cream 3 tablespoons prepared horseradish 1 cup red wine 1 cup beef stock or broth 2 tablespoons chopped parsley Preheat oven to 425 F. Make small slits all over the beef and push garlic into the slits. Season all over with lots of salt and pepper. Heat a large, heavy ovenproof skillet over high heat. Brown meat on all sides, about 4 minutes per side. Turn roast fat side up and roast 15 minutes at 425 F. Remove roast; lower the temperature to 275 F. Place the roast back in the oven and cook until a ther- mometer inserted in center of the meat registers 125 F. Remove meat to a cutting board and cover with foil. Let sit 20 minutes. Beat the cream until softly whipped. Stir in the horseradish and season with salt and pepper. Keep chilled until ready to serve. Place the skillet with drippings over high heat. Add wine; cook until reduced by half, scraping the bottom of the pan with a wooden spoon. Add broth. Cook until slightly reduced. Season with salt and pepper. Stir in parsley. Slice the meat. Serve with the jus and horseradish cream. Makes 6-8 servings.
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