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Ribeye Roast with Cranberry Balsamic Glaze Recipe

Ribeye Roast with Cranberry Balsamic Glaze Recipe
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★★★★★

4.8 from 7 reviews

This Ribeye Roast with Cranberry Balsamic Glaze is a perfect centerpiece for a festive meal or special occasion. The juicy, tender ribeye roast is infused with fragrant herbs and garlic, roasted to perfection, and served with a tangy, slightly sweet cranberry balsamic glaze that complements the rich flavors beautifully.

Ingredients

Scale

For the Ribeye Roast

  • 3–4 lbs (1.4–1.8 kg) ribeye roast, trimmed
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • Salt and black pepper to taste

For the Cranberry Balsamic Glaze

  • 1 cup fresh or frozen cranberries
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey or maple syrup
  • 1/4 cup water
  • 1/2 tsp orange zest
  • Pinch of salt

Instructions

  1. Prepare the Ribeye Roast: Preheat the oven to 450°F (230°C). Pat the ribeye roast dry with paper towels to ensure a nice crust forms during roasting. Rub the roast thoroughly with olive oil, then coat evenly with minced garlic, rosemary, thyme, salt, and black pepper to infuse it with aromatic flavors.
  2. Initial Roasting: Place the ribeye roast in a roasting pan and roast in the preheated oven for 15 minutes. This high heat will create a flavorful crust on the outside of the roast.
  3. Continue Roasting at Lower Temperature: Reduce the oven temperature to 325°F (160°C) and continue roasting the ribeye for 60 to 75 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare doneness. Use a meat thermometer for best accuracy.
  4. Make the Cranberry Balsamic Glaze: While the roast cooks, combine cranberries, balsamic vinegar, honey (or maple syrup), water, orange zest, and a pinch of salt in a small saucepan. Simmer over medium heat, stirring occasionally, for 12 to 15 minutes until the cranberries burst and the glaze thickens to a syrupy consistency.
  5. Rest the Roast: Once the roast reaches desired doneness, remove it from the oven and transfer to a cutting board. Let it rest uncovered for 15 to 20 minutes. Resting allows the meat juices to redistribute for a moist, tender roast.
  6. Slice and Serve: Slice the ribeye roast against the grain into thick, juicy slices. Drizzle the cranberry balsamic glaze generously over the top. Serve alongside roasted vegetables, creamy mashed potatoes, or a fresh salad for a complete meal.

Notes

  • Use a meat thermometer to ensure the roast is cooked perfectly to your preferred level of doneness.
  • Allowing the meat to rest before slicing results in juicier, more tender slices.
  • The cranberry glaze can be made ahead and warmed before serving.
  • You can substitute maple syrup for honey to make the glaze vegan-friendly if desired.
  • Leftover ribeye makes excellent sandwiches or salads the next day.

Nutrition

Keywords: ribeye roast, cranberry glaze, balsamic vinegar, holiday roast, beef roast, festive meal

Find it online: https://maicook.com/ribeye-roast-with-cranberry-balsamic-glaze-recipe/