Ribeye Roast with Cranberry Balsamic Glaze
A rich, simple roast that brings sweet-tart flavor to your holiday or weeknight meals.
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.
Notes
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 for a full plate.