Why You’ll Love This Recipe
It delivers incredible depth of flavor, looks impressive with minimal effort, pairs beautifully with classic sides, and offers that perfect blend of succulent beef and glossy, tangy glaze. The ribeye remains melt-in-your-mouth tender, while the glaze adds a festive, aromatic finish.
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Ribeye Roast with Cranberry Balsamic Glaze: A Showstopping Holiday-Worthy Centerpiece
- Total Time: 1 hr 40 mins
- Yield: 6–8 servings
- Diet: Halal
Description
A beautifully roasted ribeye coated in a sweet-tangy cranberry balsamic glaze—juicy, festive, and perfect for holiday gatherings or special dinners.
Ingredients
- 1 (3–4 lb) ribeye roast, trimmed
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary
- Cranberry Balsamic Glaze:
- 1 cup fresh or frozen cranberries
- 1/2 cup balsamic vinegar
- 1/4 cup honey or maple syrup
- 1/4 cup orange juice
- 1 clove garlic, minced
- 1/2 tsp dried thyme
- Pinch of salt
Instructions
- Preheat oven to 450°F (230°C). Place ribeye roast on a rack in a roasting pan.
- Rub roast with olive oil, salt, pepper, garlic powder, and rosemary.
- Roast for 15 minutes to create a crust, then reduce oven temperature to 325°F (165°C).
- While roast cooks, prepare glaze: Combine cranberries, balsamic vinegar, honey, orange juice, garlic, thyme, and salt in a saucepan. Simmer 10–12 minutes until thickened. Slightly mash cranberries.
- After the roast has cooked for 45 minutes, brush glaze generously over the meat.
- Continue roasting until internal temperature reaches desired doneness (125°F for medium-rare), brushing with more glaze midway. Total time: 1 hr 15 mins–1 hr 30 mins depending on size.
- Rest roast for 15 minutes before slicing. Drizzle remaining glaze over the top.
Notes
- Use a meat thermometer for perfect doneness.
- For a smoother glaze, strain out cranberry skins before brushing.
- Replace honey with brown sugar for a deeper flavor.
- Leftovers make amazing sandwiches.
- Prep Time: 10 mins
- Cook Time: 1 hr 30 mins
- Category: Dinner
- Method: Roasted
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ribeye roast
The star of the dish—richly marbled, ultra-tender, and ideal for slow roasting.
Fresh or frozen cranberries
Provide bright acidity and natural tartness for the glaze.
Balsamic vinegar
Adds depth, sweetness, and complexity as it reduces.
Brown sugar or honey
Balances tart cranberries and creates a glossy finish.
Garlic
Infuses the roast with aromatic depth and savory character.
Rosemary and thyme
Offer earthy, woodsy flavors that pair beautifully with beef.
Olive oil
Used to coat the roast and help herbs adhere.
Salt and black pepper
Essential for seasoning and enhancing the roast’s flavor.
Beef broth
Adds moisture and richness to the roasting pan and glaze.
Directions
Begin by preheating your oven and patting the ribeye roast dry. Rub the roast with olive oil, salt, pepper, minced garlic, rosemary, and thyme. Place the roast on a rack inside a roasting pan. Insert an oven-safe thermometer into the thickest part to ensure perfect doneness.
Roast at a high temperature for the first several minutes to develop color, then lower the heat to finish cooking slowly. Meanwhile, prepare the cranberry balsamic glaze. In a saucepan, combine cranberries, balsamic vinegar, brown sugar or honey, and beef broth. Simmer until the cranberries burst and the mixture thickens into a glossy glaze.
Once the roast reaches your desired internal temperature, remove it from the oven and rest it to preserve juices. Brush generously with the warm glaze. Slice the ribeye roast against the grain, serving additional glaze alongside.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6–8
Preparation time: 15 minutes
Cook time: 1 hour 15 minutes to 1 hour 45 minutes (depending on size)
Resting time: 15–20 minutes
Total time: about 2 hours
Storage/reheating
Store leftovers in an airtight container for up to three days. Reheat gently in the oven covered with foil to prevent drying. The glaze can be reheated on the stovetop or used cold as a dipping sauce. Freeze sliced roast for up to two months; thaw overnight before reheating.
Variations and Customizations
Orange-Cranberry Glaze
Add fresh orange juice and zest for bright, citrus-forward flavor.
Maple Balsamic Glaze
Swap brown sugar for maple syrup for deeper caramel notes.
Herb-Crusted Ribeye
Add Dijon mustard beneath the herbs for a more pronounced crust.
Garlic-Balsamic Reduction
Increase the garlic and reduce glaze longer for thickness and intensity.
Spiced Holiday Roast
Add warming spices like cinnamon, allspice, or cloves to the glaze.
Red Wine Enriched Glaze
Replace some broth with red wine for fuller depth.
Berry Blend Glaze
Use a mix of cranberries and raspberries for a sweeter glaze.
Smoky Version
Add smoked paprika or use a smoker attachment for subtle smokiness.
Boneless or Bone-In Options
Both work well; bone-in adds extra flavor and moisture.
Creamy Horseradish Sauce
Serve alongside for a bright, tangy contrast.
FAQs
Should I choose bone-in or boneless ribeye?
Both are excellent; bone-in adds flavor and moisture.
What internal temperature should I aim for?
Medium-rare is ideal at 130°F after resting.
Do I need to sear the roast first?
The high-heat initial roast replicates searing in the oven.
Can I use dried herbs?
Yes, reduce quantity by half since dried herbs are stronger.
Will frozen cranberries work?
Absolutely—no need to thaw before using.
How do I keep the roast moist?
Use a rack, avoid overcooking, and rest before slicing.
Can I double the glaze?
Yes, it works well as extra sauce for serving.
Can I prep the roast ahead?
Season it the night before and refrigerate for deeper flavor.
Is balsamic vinegar required?
It gives essential depth; substitutes won’t replicate the same glaze.
How thin should I slice the roast?
Slice against the grain into medium-thick slices for tenderness.
Conclusion
Ribeye Roast with Cranberry Balsamic Glaze brings together luxurious beef, vibrant cranberries, and aromatic herbs in a dish that feels both festive and comforting. It’s a stunning centerpiece with straightforward preparation, perfect for holidays or any celebration. With its melt-in-your-mouth texture and glossy, tangy-sweet glaze, this roast will quickly become a memorable favorite you’ll return to year after year.
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