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