Cranberry Balsamic Ribeye Roast Recipe
There’s something undeniably special about gathering loved ones around the table for a holiday meal, and this Cranberry Balsamic Ribeye Roast is the showstopper your celebration deserves. Tender, juicy ribeye roast gets transformed by a tangy-sweet cranberry balsamic glaze, creating a stunning main course with balanced flavors and a gorgeous ruby finish. Whether you’re planning a festive feast or simply want to make Sunday dinner extra memorable, this dish delivers impressive flavor with surprisingly simple steps.
Ingredients You’ll Need
You’ll be amazed at how a handful of humble ingredients can create such an elegant centerpiece. Each element here works its magic—infusing the meat with savoriness, adding aromatic depth, and building that irresistible, jewel-toned glaze on top.
- Boneless Ribeye Roast (4 to 5 pounds): The star of the show—tender, marbled, and perfect for roasting.
- Olive Oil (2 tablespoons): Helps the seasonings adhere and encourages a beautiful crust during roasting.
- Kosher Salt (2 teaspoons): Essential for drawing out the beef’s natural flavor.
- Black Pepper (1 teaspoon): Adds gentle heat and depth.
- Garlic Powder (1 teaspoon): For a rounded, aromatic punch.
- Fresh Rosemary, chopped (1 teaspoon): Bright, woodsy, and fragrant—rosemary brings freshness to every bite.
- Fresh Cranberries (1 cup): The jewel-toned berries create a tart, vibrant glaze.
- Balsamic Vinegar (½ cup): Adds deep, tangy sweetness and complexity to the glaze.
- Brown Sugar (¼ cup): Balances the cranberries’ tartness with a touch of caramel warmth.
- Dijon Mustard (1 tablespoon): Lends a subtle sharpness and creamy texture to the glaze.
- Garlic, minced (1 clove): Intensifies the glaze with rich, savory notes.
- Pinch of Salt: Just enough to bring out all the flavors in the glaze.
How to Make Cranberry Balsamic Ribeye Roast
Step 1: Prep the Ribeye Roast
Start by patting your ribeye roast dry with paper towels. This little step makes a world of difference—it ensures the seasonings stick and helps the roast form a gorgeous golden crust in the oven. Rub the roast all over with olive oil, then sprinkle generously with kosher salt, pepper, garlic powder, and fresh rosemary, pressing the seasonings into every nook and cranny.
Step 2: Sear at High Heat
Place the seasoned roast on a rack in your roasting pan and slide it into a preheated 450°F oven. This initial blast of heat locks in juices and kick-starts that irresistible caramelization. Roast for 15 minutes—your kitchen will already start to smell amazing!
Step 3: Make the Cranberry Balsamic Glaze
While the ribeye sears, whip up the signature cranberry balsamic glaze. Combine fresh cranberries, balsamic vinegar, brown sugar, Dijon mustard, minced garlic, and a pinch of salt in a small saucepan. Let it simmer over medium heat for 10 to 15 minutes, stirring occasionally, until the cranberries burst and the glaze thickens slightly. The aroma is pure holiday magic!
Step 4: Slow Roast with Glaze
Reduce your oven temperature to 325°F. Brush half of your warm cranberry glaze generously over the roast. This is where the Cranberry Balsamic Ribeye Roast takes on its gorgeous color and flavor. Return the pan to the oven and roast for 1¼ to 1½ hours, or until a meat thermometer reads 130°F for medium-rare. Brush with the remaining glaze during the last 15 minutes to create a glossy, flavorful finish.
Step 5: Rest and Slice to Perfection
Once your Cranberry Balsamic Ribeye Roast reaches temp, take it out and let it rest for 15 to 20 minutes. This crucial rest locks in all those savory juices, ensuring every slice is tender and moist. Slice against the grain and serve with a drizzle of pan juices and extra glaze if you like.
How to Serve Cranberry Balsamic Ribeye Roast
Garnishes
Dress up your Cranberry Balsamic Ribeye Roast with a scatter of fresh rosemary sprigs, a handful of whole cranberries, or even a sprinkle of flaky sea salt. These simple touches add color, fragrance, and that irresistible “wow” factor when you bring the platter to the table.
Side Dishes
This roast pairs beautifully with classic holiday sides like crispy roasted potatoes or tender green beans. If you want to branch out, try creamy mashed cauliflower, honey-glazed carrots, or a bright winter salad. Each bite of ribeye and tangy glaze is the perfect companion to earthy, buttery, or crisp vegetable sides.
Creative Ways to Present
For a truly memorable presentation, slice the roast tableside and offer extra cranberry balsamic glaze in a warmed gravy boat. You can also arrange slices on a rustic wooden board with roasted root vegetables and fresh herbs for a festive, family-style vibe. Don’t forget to save a little glaze for drizzling—it’s the finishing touch that sets this dish apart.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the roast cool completely before transferring slices to an airtight container. Store in the refrigerator for up to 4 days. Keep any extra glaze separately so you can refresh the flavors when serving again.
Freezing
To freeze, wrap individual slices of Cranberry Balsamic Ribeye Roast tightly in plastic wrap and then in foil, or use freezer-safe bags. Store for up to 2 months. For best results, freeze the glaze separately in a small container so you can reheat and spoon it over the roast later.
Reheating
For juicy results, reheat slices gently in a covered baking dish at 300°F, adding a splash of beef broth or pan juices to keep everything moist. Warm the glaze separately on the stovetop or in the microwave, then drizzle over the meat just before serving for that just-roasted flavor.
FAQs
Can I make the cranberry glaze ahead of time?
Absolutely! You can prepare the cranberry balsamic glaze up to three days in advance. Store it in the fridge and gently reheat before using, thinning with a splash of water if needed.
How do I know when my roast is done?
A meat thermometer is your best friend here. For medium-rare, aim for an internal temperature of 130°F before resting. Remember, the temperature will rise a bit as the roast rests, so don’t skip that step!
Can I use dried cranberries instead of fresh?
Fresh cranberries give the glaze its signature tartness and vibrant color. Dried cranberries won’t burst and thicken the same way, so stick with fresh if possible for the best Cranberry Balsamic Ribeye Roast experience.
What if I don’t have a roasting rack?
No worries! If you don’t have a rack, simply nestle the roast on a bed of halved onions or thick carrot sticks in your pan. This lifts the meat and adds extra flavor to the drippings.
Can I use this glaze on other meats?
Definitely! The cranberry balsamic glaze is delicious on pork tenderloin, chicken, or even roasted turkey. It’s a versatile condiment you’ll want to use all season long.
Final Thoughts
There’s truly nothing like serving up a Cranberry Balsamic Ribeye Roast to make any occasion feel magical. With its festive glaze and melt-in-your-mouth beef, this recipe is destined to become a new classic in your holiday lineup. Give it a try—you’ll love how easy it is to impress your guests and treat yourself to something special!
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Cranberry Balsamic Ribeye Roast Recipe
- Total Time: 2 hours 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This succulent Cranberry Balsamic Ribeye Roast features a perfectly seared boneless ribeye roast glazed with a tangy and slightly sweet cranberry balsamic sauce, making it a festive and flavorful centerpiece for holiday dinners or special occasions.
Ingredients
Ribeye Roast
- 1 (4 to 5-pound) boneless ribeye roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, chopped
Cranberry Balsamic Glaze
- 1 cup fresh cranberries
- ½ cup balsamic vinegar
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Pinch of salt
Instructions
- Preheat and prepare roast: Preheat your oven to 450°F. Pat the ribeye roast dry with paper towels to ensure a good sear. Rub all sides of the roast evenly with olive oil, kosher salt, black pepper, garlic powder, and chopped rosemary to infuse flavor.
- Sear the roast: Place the prepared ribeye roast on a rack in a roasting pan. Roast it at 450°F for 15 minutes to develop a beautiful crust and lock in juices.
- Make the cranberry glaze: While searing, combine fresh cranberries, balsamic vinegar, brown sugar, Dijon mustard, minced garlic, and a pinch of salt in a small saucepan over medium heat. Simmer the mixture for 10 to 15 minutes until the cranberries burst and the glaze thickens slightly.
- Continue roasting with glaze: Lower the oven temperature to 325°F. Brush half of the cranberry glaze over the roast. Return the roast to the oven and continue cooking for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 130°F for medium-rare doneness.
- Apply final glaze and rest: During the last 15 minutes of roasting, brush the roast with the remaining cranberry glaze to build layers of flavor. Once done, remove the roast from the oven and let it rest for 15 to 20 minutes before slicing to allow the juices to redistribute.
- Serve: Slice the ribeye roast and serve it with the pan juices and extra cranberry glaze on the side for a delicious, festive meal.
Notes
- Use a meat thermometer to ensure accurate doneness levels for the ribeye roast.
- Let the roast rest before slicing to retain maximum juiciness.
- This dish pairs wonderfully with roasted potatoes, green beans, or your favorite holiday sides.
- For medium-rare, aim for an internal temperature of 130°F; adjust cooking times if preferred doneness differs.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6 ounces
- Calories: 480
- Sugar: 7g
- Sodium: 420mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 125mg
