Ribeye Roast with Cranberry Balsamic Glaze Recipe
This succulent Ribeye Roast with Cranberry Balsamic Glaze features a tender, flavorful ribeye roast seared to perfection and oven-roasted with fresh cranberries and thyme. The dish is elevated by a tangy-sweet glaze made from balsamic vinegar, cranberry sauce, garlic, and brown sugar, offering a harmonious balance of savory and fruity flavors—perfect for a special occasion or holiday meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes to 1 hour 45 minutes (depending on roast size)
- Total Time: 1 hour 35 minutes to 2 hours 5 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 3 to 5 pounds ribeye roast
- Salt, to taste
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- ½ cup beef broth
- 2 cups fresh cranberries
- 6 sprigs fresh thyme
Glaze Ingredients
- ½ cup balsamic vinegar
- 2 garlic cloves, minced
- ¼ cup cranberry sauce
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes
Instructions
- Prepare the roast: Remove the ribeye roast from the refrigerator and let it come to room temperature to ensure even cooking. Pat it dry and season generously with salt on all sides.
- Sear the roast: Heat olive oil and vegetable oil in a large skillet over medium-high heat. Once hot, sear the ribeye roast on all sides until a deep brown crust forms, about 3–4 minutes per side. This step locks in flavor and juices.
- Preheat and set up roasting: Preheat your oven to 450°F (232°C). Place the seared roast on a rack inside a roasting pan. Add beef broth, fresh cranberries, and thyme sprigs around the roast to infuse moisture and aroma during roasting.
- Initial roasting: Roast the ribeye at 450°F for 15 minutes to develop a flavorful crust.
- Reduce oven temperature and continue roasting: Lower the oven temperature to 325°F (163°C). Continue roasting the roast for approximately 15 minutes per pound to reach your desired level of doneness, monitoring internal temperature closely.
- Prepare the glaze: While the roast cooks, combine balsamic vinegar, cranberry sauce, minced garlic, brown sugar, and red pepper flakes in a small saucepan. Bring the mixture to a simmer and cook for 8–10 minutes, stirring occasionally, until the glaze thickens.
- Glaze the roast: Brush half of the prepared glaze over the ribeye roast during the last 15 minutes of roasting. This adds a rich, tangy finish to the meat.
- Rest the roast: Remove the roast from the oven when the internal temperature reaches 120–125°F (49–52°C) for medium rare. Tent the roast loosely with foil and let it rest for 15–20 minutes. This step allows juices to redistribute, ensuring a juicy and tender roast.
- Serve: Slice the roast against the grain and serve it with the remaining cranberry balsamic glaze on the side for extra flavor.
Notes
- Allowing the roast to come to room temperature before cooking helps it cook more evenly.
- Use a meat thermometer to achieve perfect doneness: 120–125°F for medium rare, 130–135°F for medium.
- Resting the meat after roasting is crucial to retain juices and tenderness.
- Adjust the red pepper flakes in the glaze for desired spice level.
- Fresh cranberries can be replaced with frozen if fresh are not available.
Keywords: ribeye roast, cranberry balsamic glaze, holiday roast, oven-roasted beef, festive beef recipe, balsamic vinegar glaze, ribeye beef, cranberries, thyme
