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Ribeye Roast with Cranberry Balsamic Glaze

This ribeye roast is elegantly simple, featuring a cranberry balsamic glaze that adds tangy balance to the rich meat, perfect for weeknight dinners or special occasions.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the ribeye roast
  • 3 lb 3–4 lb bone-in ribeye roast Approximately 2–3 servings per pound
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary, chopped
  • 2 sprigs fresh thyme, leaves only
  • 2 tbsp unsalted butter, room temperature For dotting on the roast
For the cranberry balsamic glaze
  • 1 cup fresh or frozen cranberries
  • 1/3 cup balsamic vinegar
  • 1/4 cup brown sugar (light or dark)
  • 1/4 cup water or low-sodium chicken stock
  • 1 small shallot, finely chopped
  • 1 tsp Dijon mustard
  • 1/2 tsp salt, or to taste
  • 1 tbsp butter (optional, for shine)

Method
 

Preparation
  1. Bring the roast to room temperature (about 45–60 minutes).
  2. Preheat your oven to 325°F (165°C).
  3. Pat the roast dry with paper towels. Rub with olive oil, then generously season with kosher salt and black pepper. Massage in the chopped rosemary, thyme, and smashed garlic.
  4. Dot the top with butter for extra richness.
Searing
  1. Heat a heavy skillet over medium-high heat. Once hot, sear the roast on all sides until nicely browned (about 2–3 minutes per side).
Roasting
  1. Place the seared roast on a rack in a roasting pan and insert into the preheated oven. Roast until the internal temperature reaches your desired doneness.
Resting
  1. Transfer the roast to a cutting board and tent loosely with foil. Let it rest for 15–20 minutes.
  2. While it rests, make the glaze.
Making the Glaze
  1. In a small saucepan, combine the cranberries, balsamic vinegar, brown sugar, water or stock, and chopped shallot. Bring to a simmer over medium heat.
  2. Let it bubble gently, stirring occasionally, until the cranberries burst and the mixture thickens, about 10–12 minutes.
  3. Off the heat, whisk in Dijon mustard and any butter if using, and adjust salt to taste.
Serving
  1. Slice the roast against the grain into 1/4–1/2 inch slices and spoon the cranberry balsamic glaze over each slice or serve it on the side.

Notes

Use an instant-read thermometer for perfect cooking. Searing is crucial for flavor. Make the glaze a day ahead for deeper taste. For a lighter option, replace half the butter with olive oil.