Go Back

Ribeye Roast with Cranberry Balsamic Glaze

A deliciously simple ribeye roast recipe featuring a warm, tangy cranberry balsamic glaze, perfect for busy nights and special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the ribeye roast
  • 3-4 lb ribeye roast, bone-in or boneless Adjust roast time by weight if using a different size.
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 1 tsp dried rosemary, crushed (or 1 tbsp fresh, chopped)
For the cranberry balsamic glaze
  • 1 cup fresh or frozen cranberries
  • 1/2 cup balsamic vinegar
  • 1/3 cup brown sugar (light or dark)
  • 1/4 cup orange juice (fresh is lovely)
  • 1 tbsp Dijon mustard
  • 1 tbsp butter (optional, for shine)
  • 1 pinch of salt
  • 1 grind of pepper

Method
 

Preparation
  1. Remove the ribeye roast from the fridge 30–60 minutes before cooking to let it come closer to room temperature.
  2. Pat the roast dry with paper towels and rub it with olive oil, then sprinkle with kosher salt, black pepper, minced garlic, thyme, and rosemary.
Searing the roast
  1. Preheat your oven to 325°F (160°C) and heat a large, oven-safe skillet or roasting pan over medium-high heat.
  2. Sear the roast on all sides until browned, about 2–3 minutes per side.
Roasting the roast
  1. Transfer the skillet or roasting pan to the oven and roast until the internal temperature reaches your desired doneness.
Making the glaze
  1. While the roast rests, combine cranberries, balsamic vinegar, brown sugar, and orange juice in a small saucepan.
  2. Bring to a gentle boil, then reduce to a simmer until the cranberries break down and the sauce thickens, about 10–12 minutes.
  3. Stir in Dijon mustard and butter, and adjust seasoning with salt and pepper.
Serving
  1. Remove the roast from the oven and let it rest for 15–20 minutes, then slice against the grain.
  2. Spoon the cranberry balsamic glaze over the slices or serve it on the side.

Notes

For best results, rest the roast before slicing. Serve with complementary sides like mashed potatoes or roasted vegetables. The glaze can be pre-made and reheated.