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Pesto Prime Rib

15 MIN
 2 HR 30 MIN



1 large sweet onion, halved and thinly sliced
1 can (540 mL) Longo’s Petite Diced Tomatoes with Garlic & Olive Oil, drained
1/2 cup red wine or beef broth
1 prime rib roast (3 ribs), about 2.5 kg
1/3 cup Longo’s Basil and Sundried Tomato Pesto Sauce
1 tsp each salt and pepper
2 cups beef broth
2 tbsp cornstarch
1/4 cup chopped fresh parsley



  1. Preheat oven to 450°F. Spread onion and tomatoes over base of roasting pan. Drizzle with wine.

  2. Place roast over vegetables in roasting pan, bone-side-down. Brush pesto all over roast; season with salt and pepper. (Make-ahead: Cover well, refrigerate for up to 1 day.)

  3. Oven-sear roast for 15 minutes. Reduce heat to 325°F. Cook, uncovered, for 2 hours and 15 minutes or until thermometer reaches 140°F for medium-rare. Remove roast to a cutting board; tent with foil for 15 minutes.

  4. Place roasting pan over medium heat. Whisk broth with cornstarch. Stir into pan. Cook, stirring, until thickened and glossy. Stir in parsley.

  5. Carve roast and serve with tomato onion gravy.