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Ribeye Roast with Cranberry Balsamic Glaze

A juicy and flavorful ribeye roast drizzled with a delightful cranberry balsamic glaze, perfect for any special occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Ribeye Roast
  • 1 lb bone-in ribeye roast (5-6 pounds) Choose a well-marbled cut for the best flavor.
  • to taste Salt and freshly ground black pepper Use coarse salt for better seasoning.
  • 2 tablespoons olive oil For searing the roast.
For the Cranberry Balsamic Glaze
  • 1 cup fresh or frozen cranberries
  • 1 cup balsamic vinegar Choose high-quality balsamic for the best flavor.
  • ½ cup brown sugar Light or dark brown sugar works.
  • 1 teaspoon fresh rosemary, finely chopped Or use ½ teaspoon dried rosemary.
  • 1 teaspoon fresh thyme, finely chopped Or use ½ teaspoon dried thyme.
  • to taste Salt and pepper For seasoning the glaze.

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C). Pat the ribeye roast dry with paper towels.
  2. Generously sprinkle the roast with salt and freshly ground black pepper, rubbing it in. Let it sit at room temperature for about 30 minutes.
Searing
  1. In a large skillet over medium-high heat, heat the olive oil. Once hot, sear the ribeye roast on all sides until beautifully browned, about 3-4 minutes per side.
Roasting
  1. Transfer the roast to a roasting pan and place it in the preheated oven. Roast for 15 minutes.
  2. Reduce the oven temperature to 325°F (163°C) and continue cooking for about 1.5 – 2 hours or until the internal temperature reaches 130°F (54°C) for medium-rare.
  3. Use a meat thermometer for accuracy.
Resting
  1. Once the roast reaches the desired temperature, remove it from the oven and tent it with foil. Let it rest for at least 15-20 minutes.
Making the Glaze
  1. In a small saucepan, combine cranberries, balsamic vinegar, brown sugar, rosemary, thyme, and a pinch of salt and pepper. Bring it to a boil, then reduce heat and simmer until cranberries burst and the sauce thickens, about 10-15 minutes.
Serving
  1. Slice the roast against the grain into thick pieces. Arrange on a platter and drizzle with the cranberry balsamic glaze.

Notes

Use a meat thermometer for perfect doneness. Glaze can be made ahead and refrigerated for up to a week. Serve with roasted vegetables or creamy mashed potatoes.