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