Hannaford homepage

Print This Recipe

Pesto-Rubbed Ribeye Roast

Avreage Rating


Get Ready

Servings: Makes 6 to 8 servings

Cook Time: 75 minutes

Prep Time: 15 minutes


2 1/2 lb beef rib eye roast
1/4 cup basil pesto sauce
2 teaspoons crushed dried red pepper
1 can (14 1/2 oz) diced tomatos with onions, drained
1/4 cup coarsely chopped kalamata olive
2 tablespoons basil leaf, chopped


1. Preheat oven to 350degreesF. 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 350degreesF 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 135degreesF for medium rare; 150degreesF for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 minutes. (Temperature will continue to rise about 10degreesF to reach 145degreesF for medium rare; 160degreesF for medium.)
5. Carve roast into slices; season with salt and ground black pepper, as desired. Serve with tomato-olive mixture.
Cook's Tip: If using dried basil, combine it with tomatoes and olives in saucepan before simmering.
Photo and Recipe Courtesy of The Beef Checkoff

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 6 to 8 servings
Base Nutrients
Calories 15 kcal (0%)
Calories from Fat 27 kcal (0%)
Total Fat 3 g (4%)
Saturated Fat 3 g (15%)
Cholesterol 1 mg (0%)
Sodium 30 mg (1%)
Total Carbohydrates 3 g (1%)
Dietary Fiber 3 g (12%)
Protein 3 g (5%)
Vitamin A 220 IU (4%)
Vitamin C 3 mg (5%)
Calcium 12 mg (0%)
Iron 3 mg (5%)

send to printer