Dinner

Ribeye Roast with Cranberry Balsamic Glaze Recipe

Bymia larkspur December 4, 2025December 4, 2025

Introduction

This ribeye roast with cranberry balsamic glaze is a perfect centerpiece for any special occasion. Juicy and flavorful, the roast pairs beautifully with a tangy, slightly sweet glaze that elevates the dish to something truly memorable.

The image shows a thick, juicy piece of cooked beef with a pink center and a dark brown crust, topped heavily with fresh red and yellow cranberries that give it a shiny, slightly wet look. Sprigs of fresh green rosemary lie next to and under the meat, adding a touch of color contrast. The beef sits on a white marbled surface, surrounded by scattered cranberries and rosemary. The texture of the beef looks tender and moist, while the berries appear smooth and plump. The overall look is rich and fresh, with a focus on earthy and vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 5 pounds ribeye roast
½ cup balsamic vinegar
2 garlic cloves, minced
¼ cup cranberry sauce
2 tablespoons brown sugar
1 teaspoon red pepper flakes
Salt, to taste
2 tablespoons olive oil
2 tablespoons vegetable oil
½ cup beef broth
2 cups cranberries
6 sprigs fresh thyme

Instructions

Step 1: Remove the ribeye from the fridge and bring it to room temperature. Season the roast generously with salt.
Step 2: Heat the olive oil and vegetable oil in a large skillet over high heat. Sear the roast until browned on all sides, about 3 to 4 minutes per side.
Step 3: Preheat the oven to 450°F. Place the roast on a rack in a roasting pan, then add beef broth, cranberries, and thyme sprigs around the roast.
Step 4: Roast in the oven at 450°F for 15 minutes. Then reduce the heat to 325°F and continue roasting about 15 minutes per pound, or until the desired doneness is reached.
Step 5: While the roast cooks, combine balsamic vinegar, cranberry sauce, minced garlic, brown sugar, and red pepper flakes in a small saucepan.
Step 6: Simmer the glaze over medium heat for 8 to 10 minutes until it thickens. Brush half of the glaze over the roast during the last 15 minutes of cooking.
Step 7: Remove the roast from the oven when the internal temperature reads 120–125°F for medium rare. Tent it loosely with foil and let it rest for 15 to 20 minutes.
Step 8: Slice the roast and serve it with the remaining cranberry balsamic glaze.

Tips & Variations

For a spicier glaze, increase the red pepper flakes to 1½ teaspoons or add a pinch of cayenne pepper.
Substitute fresh cranberries with frozen if fresh are unavailable; just rinse and thaw before use.
Use a meat thermometer to ensure perfect doneness every time.
Serve with roasted vegetables or a side of creamy mashed potatoes to complement the rich flavors.

Storage

Store leftover ribeye roast tightly wrapped in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F wrapped in foil to keep it moist, or slice and warm in a skillet over low heat.

How to Serve

A thick piece of cooked roast beef cut to show a pink inside layer, sitting in a black pan. The beef has a dark crispy, brown outside layer covered with shiny red cranberries and caramelized golden onion slices. On top, there are small green thyme sprigs. Around the beef, there is a rich brown sauce mixed with more cranberries and onion. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the ribeye roast without searing it first?

Searing locks in the juices and enhances flavor, but you can skip this step if short on time. The roast will still cook through, though with slightly less depth of flavor.

How do I know when the roast is done?

The best way is to use a meat thermometer. For medium rare, remove the roast at 120–125°F as it will continue to cook while resting, reaching the perfect doneness.