Go Back

Ribeye Roast with Cranberry Balsamic Glaze

This Ribeye Roast with Cranberry Balsamic Glaze is impressive yet easy to prepare, making it perfect for both weeknight meals and holiday dinners.
Print Recipe
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Ribeye Roast
  • 4-5 lb boneless ribeye roast, trimmed
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika (optional) for a subtle warmth
For the Cranberry Balsamic Glaze
  • 1 1/2 cups fresh or frozen cranberries
  • 1/2 cup balsamic vinegar use a good-quality balsamic for best flavor
  • 1/3 cup brown sugar (light or dark)
  • 1/2 cup beef or chicken broth
  • 1 tbsp Dijon mustard optional
  • 2 tbsp butter
  • Pinch of salt and pepper to taste
Optional Finishing
  • Fresh rosemary sprigs
  • Flaky sea salt for sprinkling

Method
 

Preparation
  1. Bring the roast to room temperature. Take the ribeye roast out of the fridge 45–60 minutes before cooking.
  2. Preheat the oven to 450°F (230°C).
  3. Pat the roast dry with paper towels. Rub the olive oil all over, mix garlic, rosemary, thyme, salt, pepper, and smoked paprika in a small bowl and press onto the roast.
  4. Optional: Sear the roast in a hot skillet for 2–3 minutes per side for a deeper crust.
Cooking
  1. Place the roast on a rack in the roasting pan. Roast at 450°F for 15 minutes, then reduce the temp to 325°F (165°C) and continue roasting.
  2. Use a meat thermometer to monitor internal temperature aiming for 120–125°F for rare, 130–135°F for medium-rare, and 140–145°F for medium.
  3. Cook approximately 15–20 minutes per pound after initial high heat.
Making the Glaze
  1. During the roast's cooking time, combine cranberries, balsamic vinegar, brown sugar, and broth in a medium saucepan. Bring to a simmer, cooking for 8–10 minutes.
  2. Stir in Dijon and butter. Adjust salt and pepper to taste.
  3. For a smoother glaze, blend with an immersion blender or in a standard blender.
Serving
  1. Once the roast is about 5°F below desired doneness, remove it from the oven, tent with foil, and let it rest for 15–20 minutes.
  2. Glaze some of the warm cranberry balsamic glaze over the roast, slice against the grain into 1/2-inch slices, and serve additional glaze on the side.
  3. Garnish the platter with flaky sea salt and rosemary sprigs.

Notes

Don't rush resting time; it's crucial for juicy slices. Store leftovers in an airtight container for up to 3–4 days. The glaze can be made ahead and stored for 4–5 days.