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Ribeye Roast with Cranberry Balsamic Glaze

A succulent ribeye roast glazed with a sweet and tart cranberry balsamic sauce, perfect for impressing guests at any gathering.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Ribeye Roast
  • 4-5 pounds ribeye roast
  • 3 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • to taste Fresh rosemary (or dried)
For the Cranberry Balsamic Glaze
  • 1 cup fresh or frozen cranberries
  • ¾ cup balsamic vinegar
  • ½ cup brown sugar
  • 1 tablespoon Dijon mustard
  • a pinch salt
  • a pinch cinnamon (optional) adds a delightful touch

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Pat the ribeye roast dry with paper towels and rub it all over with olive oil.
  3. Sprinkle salt, pepper, garlic powder, onion powder, and rosemary on the roast.
Cooking
  1. In a large oven-proof skillet, sear the roast on all sides over high heat for about 4-5 minutes per side.
  2. Transfer the skillet to the preheated oven and roast for 1.5 to 2 hours, until the internal temperature reaches 135°F (57°C) for medium-rare.
Resting and Glazing
  1. Remove the roast from the oven and let it rest for at least 20 minutes.
  2. In a saucepan, combine cranberries, balsamic vinegar, brown sugar, Dijon mustard, salt, and cinnamon.
  3. Bring to a boil, then lower the heat and simmer for about 15 minutes until the mixture thickens.
Serving
  1. Slice the ribeye into thick pieces and drizzle with the cranberry balsamic glaze before serving.

Notes

If the glaze looks lumpy, it's full of flavor. Feel free to use store-bought cranberry sauce if fresh cranberries aren't available.