Tomato-Crusted Beef Ribeye Roast
Cut: Rib or Ribeye Roast/Prime Rib
Preparation Time: 15 Minutes
Cook Time: 2 Hours |
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Main Ingredients:
1 - 5 to 6 pound boneless beef ribeye roast
1 - 6 ounce jar prepared tomato pesto
1 - 4 ounce jar spicy coarse grain mustard
2 teaspoons finely shredded lemon peel
2 to 4 cloves minced garlic
Salt and black pepper
Directions:
- Preheat oven to 350F. Season beef with salt and pepper. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
- While the roast is in the oven, combine pesto, mustard, lemon peel and garlic in a bowl. Spread 1/2 of the mixture over the top and sides of the beef during the last 20 minutes of roasting.
- Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees F to reach 145F for medium rare; 160F for medium.)
- Carve roast into slices. Serve with remaining pesto and Smoky Mashed Potatoes . Makes 8 to 10 servings.
Recipe Tips:
- Use the back of a spoon to spread the pesto mixture on the roast.
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