Cranberry Balsamic Ribeye Roast

Cranberry Balsamic Ribeye Roast is a savory roast with a bright, tangy cranberry balsamic glaze.

introduction — Cranberry Balsamic Ribeye Roast

This Cranberry Balsamic Ribeye Roast is easy to make and looks great on the table.
The roast has a sweet and tangy sauce that fits well with holiday meals or any special dinner.

You can pair it with simple sides like roasted vegetables. Try a side of roasted broccoli and cauliflower to keep the meal balanced.

why make this recipe — Cranberry Balsamic Ribeye Roast

Make this Cranberry Balsamic Ribeye Roast when you want a bold main dish without hard work.
The cranberry sauce is fresh and bright, and it lifts the rich flavor of the ribeye.

If you like balsamic flavor on other dishes, you might also enjoy the balsamic chicken cobb salad for a lighter meal idea.

how to make Cranberry Balsamic Ribeye Roast

Ingredients :

• 3-4 lb ribeye roast
• 1 cup fresh cranberries
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh rosemary (optional for garnish)

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a small saucepan, combine cranberries, balsamic vinegar, brown sugar, and minced garlic. Cook over medium heat until cranberries burst and the mixture thickens, about 10-15 minutes. Set aside to cool.
3. Rub the ribeye roast with olive oil, then season generously with salt and pepper.
4. Place the roast in a roasting pan and brush half of the cranberry balsamic sauce over the top.
5. Roast in the preheated oven for about 1 hour or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Baste the roast with additional sauce halfway through cooking.
7. Once done, remove from oven, let it rest for 10-15 minutes before slicing.
8. Serve with the remaining cranberry balsamic sauce and garnish with fresh rosemary if desired.

how to serve Cranberry Balsamic Ribeye Roast

Serve the Cranberry Balsamic Ribeye Roast sliced against the grain for the best texture.
Offer the extra sauce on the side so guests can add more if they like.

A starchy side works well. Try pairing it with a potato dish like crispy balsamic potato torte with fresh thyme.

how to store Cranberry Balsamic Ribeye Roast

Store leftover Cranberry Balsamic Ribeye Roast in an airtight container in the fridge.
Keep the sauce in a separate container to avoid soaking the meat; it will stay good for 3–4 days.

For longer storage, freeze slices and sauce in sealed bags for up to 2 months.

tips to make Cranberry Balsamic Ribeye Roast

• Let the roast come to room temperature for 30 minutes before cooking for even heat.
• Use a meat thermometer to hit the right doneness without overcooking.
• Save extra sauce for other dishes or desserts; you can fold it into a salad or a simple cranberry dessert like this cranberry jello salad.
• Rest the meat well so juices stay inside the slices.

variation (if any) — Cranberry Balsamic Ribeye Roast

You can change the roast size or use beef prime rib if you want a fancier cut.
Add fresh thyme or orange zest to the cranberry sauce for a different aroma.

You can also swap brown sugar for maple syrup for a deeper sweet note.

FAQs — Cranberry Balsamic Ribeye Roast

Q: How do I check doneness for Cranberry Balsamic Ribeye Roast?
A: Use a meat thermometer. Aim for 135°F (57°C) for medium-rare and 145°F (63°C) for medium. Let the roast rest to reach final temp.

Q: Can I make the cranberry balsamic sauce ahead for Cranberry Balsamic Ribeye Roast?
A: Yes. Make the sauce a day ahead and keep it in the fridge. Rewarm gently before glazing the roast.

Q: How long will leftovers of Cranberry Balsamic Ribeye Roast last?
A: Store in the fridge for 3–4 days. Freeze for up to 2 months for longer storage.

Q: What tool should I buy for checking roast temperature?
A: A meat thermometer helps a lot. Buy it here.

Q: Can I use frozen cranberries for Cranberry Balsamic Ribeye Roast sauce?
A: Yes. Frozen cranberries work fine. Thaw slightly or cook a bit longer until they break down.

Cranberry Balsamic Ribeye Roast

A savory roast with a bright, tangy cranberry balsamic glaze, perfect for holiday meals or special dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner, Main Course

Cuisine American, Festive

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the roast

• 3-4 lb ribeye roast
• 1 cup fresh cranberries
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh rosemary (optional for garnish)

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C).
• In a small saucepan, combine cranberries, balsamic vinegar, brown sugar, and minced garlic. Cook over medium heat until cranberries burst and the mixture thickens, about 10-15 minutes. Set aside to cool.
• Rub the ribeye roast with olive oil, then season generously with salt and pepper.

Cooking

• Place the roast in a roasting pan and brush half of the cranberry balsamic sauce over the top.
• Roast in the preheated oven for about 1 hour or until the internal temperature reaches 135°F (57°C) for medium-rare.
• Baste the roast with additional sauce halfway through cooking.
• Once done, remove from oven, let it rest for 10-15 minutes before slicing.

Serving

• Serve the Cranberry Balsamic Ribeye Roast sliced against the grain for the best texture.
• Offer the extra sauce on the side so guests can add more if they like.

Notes

Let the roast come to room temperature for 30 minutes before cooking for even heat. Use a meat thermometer to hit the right doneness without overcooking. Save extra sauce for other dishes or desserts; you can fold it into a salad or a simple cranberry dessert like cranberry jello salad. Store leftover roast in an airtight container in the fridge for 3–4 days, and freeze slices and sauce in sealed bags for up to 2 months.

Keyword Beef Recipes, Cranberry Balsamic Ribeye Roast, Holiday Recipes, Ribeye Roast, Savory Roast