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Ribeye Roast with Cranberry Balsamic Glaze

This Ribeye Roast with Cranberry Balsamic Glaze is both comforting and impressive, perfect for special occasions or weeknight dinners.
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Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Holiday
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Ribeye Roast
  • 3-4 lb boneless ribeye roast Also called rib roast
  • 2 tsp kosher salt
  • 1.5 tsp freshly ground black pepper
  • 2 tsp garlic powder or 4 cloves minced garlic
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 sprigs fresh rosemary or 1 tsp dried
  • 1 medium yellow onion, quartered
  • 2 large carrots, cut into large chunks optional
  • 1 cup low-sodium beef broth
For the Cranberry Balsamic Glaze
  • 12 oz fresh or frozen cranberries
  • 0.5 cup balsamic vinegar
  • 1/3 cup brown sugar adjust to taste
  • 1/4 cup water or orange juice
  • 1 tsp Dijon mustard
  • 1 small shallot, finely chopped or 1/4 cup finely chopped onion
  • 1 tsp fresh thyme leaves or 1/2 tsp dried
  • Salt and pepper to taste

Method
 

Preparation
  1. Bring the roast to room temperature for 30–45 minutes before cooking.
  2. Preheat your oven to 450°F (230°C). Pat the roast dry with paper towels.
  3. Rub the roast with olive oil and season generously with salt, pepper, and garlic.
  4. Tuck rosemary sprigs around the roast.
  5. Heat a large oven-safe skillet over medium-high heat, add butter and sear each side of the roast for 2–3 minutes until browned.
Roasting
  1. Scatter onion and carrots around the roast. Pour beef broth into the pan.
  2. Transfer to oven and roast at 450°F for 10–15 minutes, then reduce to 325°F (165°C). Cook until thermometer reads 125°F for medium-rare.
Making the Glaze
  1. While the roast rests, sauté the shallot in oil for 1–2 minutes in a saucepan.
  2. Add cranberries, balsamic vinegar, brown sugar, water (or orange juice), Dijon, and thyme. Simmer until cranberries burst, approximately 12–15 minutes.
  3. For a smooth glaze, blend mixture and return to pan to thicken.
Serving
  1. Rest the roast for 15–20 minutes before slicing against the grain.
  2. Serve slices with cranberry balsamic glaze.

Notes

You can make the glaze ahead and reheat. If the roast looks under-browned after resting, broil for 1–2 minutes.