Ribeye Roast with Cranberry Balsamic Glaze is a rich, simple roast that adds sweet-tart flavor to holiday or weeknight meals.
- Ribeye Roast with Cranberry Balsamic Glaze — introduction
- Ribeye Roast with Cranberry Balsamic Glaze — why make this recipe
- Ribeye Roast with Cranberry Balsamic Glaze — how to make Ribeye Roast with Cranberry Balsamic Glaze
- Ribeye Roast with Cranberry Balsamic Glaze — Ingredients
- Ribeye Roast with Cranberry Balsamic Glaze — Directions
- Ribeye Roast with Cranberry Balsamic Glaze — how to serve Ribeye Roast with Cranberry Balsamic Glaze
- Ribeye Roast with Cranberry Balsamic Glaze — how to store Ribeye Roast with Cranberry Balsamic Glaze
- Ribeye Roast with Cranberry Balsamic Glaze — tips to make Ribeye Roast with Cranberry Balsamic Glaze
- Ribeye Roast with Cranberry Balsamic Glaze — variation (if any)
- Ribeye Roast with Cranberry Balsamic Glaze — FAQs
Ribeye Roast with Cranberry Balsamic Glaze — introduction
This ribeye roast with cranberry balsamic glaze brings bold taste with little fuss.
It pairs well with simple sides and bright salads for a balanced plate.
Try easy side ideas from this list of side meal recipes to offer with frittatas for quick planning.
Ribeye Roast with Cranberry Balsamic Glaze — why make this recipe
Make this recipe when you want a showy main that is still easy to cook.
The glaze is fast to make, and it gives the beef a nice sweet and tangy finish.
If you want a lighter main for another meal, see how fish pairs with bold flavors like in this roasted cod with burst tomatoes and olives.
Ribeye Roast with Cranberry Balsamic Glaze — how to make Ribeye Roast with Cranberry Balsamic Glaze
Follow simple steps to get a juicy roast and glossy glaze.
Sear the meat, make the cranberry glaze, roast to temp, and rest before slicing.
For a cranberry appetizer idea that echoes the glaze, you might like this shrimp cocktail with cranberry cocktail sauce.
Ribeye Roast with Cranberry Balsamic Glaze — Ingredients
- 1 ribeye roast (4-5 pounds)
- Salt and pepper to taste
- 2 cups fresh cranberries
- 1 cup balsamic vinegar
- 1/2 cup sugar
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Fresh thyme sprigs (optional, for garnish)
Ribeye Roast with Cranberry Balsamic Glaze — Directions
- Preheat the oven to 350°F (175°C). Season the ribeye roast with salt and pepper on all sides.
- In a saucepan, combine cranberries, balsamic vinegar, sugar, and minced garlic. Cook over medium heat until the cranberries burst and the mixture thickens slightly.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the ribeye roast on all sides until browned.
- Pour the cranberry balsamic glaze over the roast and transfer the skillet to the preheated oven.
- Roast for about 1–1.5 hours, or until the internal temperature reaches your desired doneness (medium-rare is around 135°F or 57°C).
- Remove the roast from the oven and let it rest for 15 minutes before slicing.
- Serve with additional glaze and garnish with fresh thyme sprigs.
Ribeye Roast with Cranberry Balsamic Glaze — how to serve Ribeye Roast with Cranberry Balsamic Glaze
Slice the roast against the grain into even pieces.
Spoon extra cranberry glaze over each slice and add thyme for color.
Serve with roasted vegetables, mashed sides, or a fresh salad.
Ribeye Roast with Cranberry Balsamic Glaze — how to store Ribeye Roast with Cranberry Balsamic Glaze
Cool the roast to room temperature before storing.
Store in an airtight container in the fridge for up to 4 days.
For longer storage, freeze sliced roast and glaze in a freezer bag for up to 3 months.
Ribeye Roast with Cranberry Balsamic Glaze — tips to make Ribeye Roast with Cranberry Balsamic Glaze
- Use a meat thermometer to check doneness for best results.
- Sear well to lock in juices and build flavor.
- Let the roast rest to keep it tender and juicy.
- Make the glaze ahead and warm it when ready to serve.
- Pair it with a savory side like a crispy balsamic potato torte for a full plate: crispy balsamic potato torte with fresh thyme.
Ribeye Roast with Cranberry Balsamic Glaze — variation (if any)
- Use orange zest in the glaze for a citrus note.
- Swap rosemary for thyme for a stronger herb scent.
- Try a smaller roast and cut cooking time accordingly.
- Replace ribeye with prime rib or sirloin for cost or texture changes.
Ribeye Roast with Cranberry Balsamic Glaze — FAQs
Q: How do I know when the ribeye roast is done?
A: Use a meat thermometer. Medium-rare is about 135°F (57°C). Let the roast rest; the temp will rise a few degrees.
Q: Can I make the cranberry balsamic glaze ahead of time?
A: Yes. Make the glaze a day ahead and keep it in the fridge. Warm it gently before pouring over the roast.
Q: What tool helps me cook this roast best?
A: A good digital meat thermometer helps a lot. Buy it here to check doneness easily.
Q: Can I use frozen cranberries for the glaze?
A: Yes. Thaw or cook a few extra minutes until the berries break down.
Q: How do I reheat leftovers without drying them?
A: Warm gently in a low oven covered with foil or reheat slices in a skillet with a splash of broth or glaze.
Ribeye Roast with Cranberry Balsamic Glaze
Ingredients
Main Ingredients
- 1 whole ribeye roast (4-5 pounds)
- Salt and pepper to taste Salt and pepper to taste
For the Cranberry Balsamic Glaze
- 2 cups fresh cranberries
- 1 cup balsamic vinegar
- 1/2 cup sugar
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Fresh thyme sprigs (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Season the ribeye roast with salt and pepper on all sides.
- In a saucepan, combine cranberries, balsamic vinegar, sugar, and minced garlic. Cook over medium heat until the cranberries burst and the mixture thickens slightly.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the ribeye roast on all sides until browned.
- Pour the cranberry balsamic glaze over the roast and transfer the skillet to the preheated oven.
Cooking
- Roast for about 1–1.5 hours, or until the internal temperature reaches your desired doneness (medium-rare is around 135°F or 57°C).
Serving
- Remove the roast from the oven and let it rest for 15 minutes before slicing.
- Slice the roast against the grain into even pieces. Spoon extra cranberry glaze over each slice and add thyme for color.
- Serve with roasted vegetables, mashed sides, or a fresh salad.
