Ribeye Roast with Cranberry Balsamic Glaze

A perfectly cooked ribeye roast drizzled with a sweet and tangy cranberry balsamic glaze, making it the ideal centerpiece for any festive occasion.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Festive

Calories: 350

Ingredients Method Notes

Ingredients

For the Ribeye Roast

3-4 pounds ribeye roast Use a well-marbled cut for best flavor.
1 teaspoon salt For seasoning.
1 teaspoon black pepper Freshly ground for best results.
1 tablespoon olive oil For searing the roast.

For the Cranberry Balsamic Glaze

1 cup fresh cranberries Can substitute with pomegranate seeds.
½ cup balsamic vinegar Adds acidity and depth of flavor.
½ cup brown sugar For sweetness.
1 tablespoon Dijon mustard
2 cloves garlic, minced Adds an aromatic touch.
½ teaspoon rosemary Fresh or dried.

Method

Preparation

Preheat the oven to 300°F (150°C).
Pat the ribeye roast dry with paper towels and season generously with salt and black pepper.

Searing the Roast

In a large skillet, heat the olive oil over medium-high heat and sear the roast on all sides until golden brown, about 3-4 minutes per side.

Making the Sauce

In a saucepan, combine cranberries, balsamic vinegar, brown sugar, Dijon mustard, minced garlic, and rosemary. Cook on medium heat, stirring occasionally until cranberries burst and the mixture thickens, about 10 minutes.

Roasting

Place the ribeye roast on a baking sheet and brush half of the glaze over the meat. Roast for 1.5 to 2 hours until it reaches the desired doneness (135°F for medium-rare).

Serving

Let the roast rest for 15 minutes to allow juices to redistribute. Slice and drizzle with the remaining glaze.

Notes

For best results, use a meat thermometer for doneness and consider adding orange zest or red wine to the glaze for variation. Store leftovers in an airtight container for up to 3 days.