Pesto-Rubbed Ribeye Roast Roasts
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Servings
6-8 servings
Prep Time
10 minutes
Cook Time
1-1/4 to 1-1/2 hours
Cooking Method
Roasting
Beef Type
Rib
Ingredients
- 1 beef ribeye petite roast (1-1/2 to 2 lbs.)
- 1/4 cup basil pesto sauce
- 1-1/2 tsp. crushed red pepper
- 1 can (14-1/2 oz.) diced tomatoes with onions, drained
- 1/4 cup coarsely chopped Kalamata olives
- 2 Tbsp. chopped fresh basil or 2 tsp. dried basil leaves
Instructions
Preheat oven to 350 degrees. 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 degree 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 degrees for medium rare; 150 degrees for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.)
Carve roast into slices; season with salt and ground black pepper, as desired. Serve with tomato-olive mixture.
Suggestions
If using dried basil, combine it with tomatoes and olives in saucepan before simmering.
