Pesto-Rubbed Ribeye Roast

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!

  • 1 hr
    30 min
  • 8
    SERVINGS
  • 229
    Cal
  • 26 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

Nutrition Information

Butcher Counter

Pesto-Rubbed Ribeye RoastRibeye Petite Roast Rib Primal

A smaller and leaner, yet still flavorful, alternative to the Ribeye Roast. Ideal for roasting.

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