Pesto-Rubbed Ribeye Roast --
  • Total Recipe Time: 1-1/4 to 1-1/2 hours
  • Makes 6 to 8 servings.


  1. 1 beef Ribeye Petite Roast (1-1/2 to 2 pounds)
  2. 1/4 cup basil pesto sauce
  3. 1-1/2 teaspoons crushed red pepper
  4. 1 can (14-1/2 ounces) diced tomatoes with onions, drained
  5. 1/4 cup coarsely chopped Kalamata olives
  6. 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves


  1. Preheat oven to 350°F. Combine pesto and red pepper; spread evenly onto all surfaces of beef roast.
  2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 350°F oven 50 to 65 minutes for medium rare to medium doneness.
  3. Meanwhile, combine tomatoes and olives in medium saucepan; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until sauce is slightly thickened, stirring occasionally. Stir in fresh basil; cook 1 minute. Keep warm.
  4. 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 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  5. Carve roast into slices; season with salt and ground black pepper, as desired. Serve with tomato-olive mixture.
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