Sicilian-Inspired Oven Roast with Fresh Herb Sauce

Instead of gravy, or pan sauce, this roast is served with a fragrant, fresh herb pesto-like sauce that is a mixture of authentic flavours from Italy's most southern region. Use a top-quality extra virgin olive oil for the sauce and use a more economical variety for slathering the roast. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 10 Servings Prep. Time 30 min Cooking Time 180 min Total Time 210 min


Here are the following ingredients:

  • ½ cup (125 mL) light olive oil
  • ¼ cup (60 mL) EACH finely chopped fresh parsley and sage
  • 2 tbsp (30 mL) EACH finely chopped fresh rosemary and anchovy paste
  • 1 tbsp (15 mL) grated lemon zest
  • ¼ cup (60 mL) fresh lemon juice
  • ¼ cup (60 mL) drained capers, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) EACH salt and fresh ground pepper
  • 4 lb (2 kg) Beef Rib Eye Oven Roast or Boneless Prime Rib Premium Oven Roast
  • Fresh Herb Sauce
  • ½ cup (125 mL) good-quality extra virgin olive oil
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • ¼ tsp (1 mL) hot pepper flakes

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine light oil, parsley, sage, rosemary, anchovy paste, lemon zest, lemon juice, capers, garlic, salt and pepper in a small bowl. Transfer ⅓ cup (75 mL) of the paste to another small bowl and set aside for the Fresh Herb Sauce. Rub remaining paste all over roast.

  2. Place roast, fat side up, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 2¾ to 3 hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

  3. Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.

  4. Fresh Herb Sauce: Meanwhile, add extra virgin olive oil, parsley and hot pepper flakes to reserved herb paste; stir until blended.

  5. Carve roast across the grain into slices and serve with Fresh Herb Sauce on the side.