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Cranberry Balsamic Ribeye Roast

A showstopper dish that combines rich ribeye roast with a tangy cranberry balsamic sauce, perfect for any special occasion or casual dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 lb ribeye roast A beautifully marbled cut of beef.
  • Salt and pepper To taste, for seasoning.
  • 2 tablespoons olive oil For searing the roast.
Sauce ingredients
  • 1 cup fresh cranberries
  • 1 cup balsamic vinegar
  • 2 tablespoons brown sugar For sweetness.
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped Or 1 tablespoon dried rosemary.

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C).
  2. Season the ribeye roast generously with salt and pepper.
Cooking
  1. In a large skillet over medium-high heat, add the olive oil. Once hot, sear the ribeye on all sides until beautifully browned, about 4-5 minutes per side.
  2. While the ribeye is searing, combine cranberries, balsamic vinegar, brown sugar, Dijon mustard, garlic, and rosemary in a saucepan. Bring to a boil, then reduce to a simmer for 10-15 minutes until it thickens.
  3. Place the seared ribeye in a roasting pan. Spoon half of the cranberry balsamic mixture on top, reserving the rest. Insert a meat thermometer into the thickest part of the roast and put it in the oven.
  4. Roast for 20-25 minutes or until it reaches your desired doneness (135°F for medium-rare).
Serving
  1. Once done, remove the ribeye from the oven and let it rest for 10-15 minutes. Slice and drizzle the remaining cranberry sauce over it before serving.

Notes

Use a meat thermometer to avoid overcooking. You can substitute cranberries with pomegranate or add red pepper for a twist. The leftovers are great for salads or sandwiches.