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
Scale
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
