A Petite Ribeye Roast gets coated with jarred pesto and crushed red pepper for great Italian flavor. The recipe also includes a side of sautéed tomatoes and olives!
Preheat oven to 350°F. Combine pesto and red pepper; spread 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. Do not add water or cover. Roast in 350°F oven 50 to 65 minutes for medium rare to medium doneness.
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.
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.)
Carve roast into slices; season with salt and ground black pepper, as desired. Serve with tomato-olive mixture.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 229 Calories; 12g Total Fat; 3g Saturated Fat; 4g Monounsaturated Fat; 76mg Cholesterol; 259mg Sodium; 4g Total carbohydrate; 26g Protein; 3mg Iron; 4.9mg Niacin; 0.4mg Vitamin B6; 0.3mg Choline; 3.4mcg Vitamin B12; 6mg Zinc; 0mcg Selenium; 0.9g Fiber.