Ribeye Roast with Cranberry Balsamic Glaze

🥩 Ribeye Roast with Cranberry Balsamic Glaze

A rich, tender ribeye roast slow-cooked to perfection, then brushed with a luxurious cranberry-balsamic glaze that adds brightness, sweetness, and depth — a true holiday centerpiece.

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Ingredients (Serves 6)

For the Roast

3 to 5 lb ribeye roast (bone-in or boneless)

2 tablespoons olive oil

4 garlic cloves, minced

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried rosemary or 1 tablespoon fresh, finely chopped

1 teaspoon dried thyme or 1 tablespoon fresh

1 teaspoon onion powder (optional)

For the Cranberry Balsamic Glaze

¼ cup cranberry sauce (homemade or canned whole-berry)

½ cup balsamic vinegar

2 tablespoons honey or brown sugar

1 tablespoon Dijon mustard

1 teaspoon soy sauce (optional — adds depth)

Pinch of salt

Fresh rosemary sprigs for garnish (optional)

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⭐ Instructions

1. Prepare the Ribeye Roast
2. Pat the roast dry with paper towels.
3. In a small bowl, mix olive oil, garlic, salt, pepper, rosemary, thyme, and onion powder.
4. Rub the mixture all over the roast, coating it thoroughly.
5. Let it rest at room temperature for 30–45 minutes for even cooking.

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2. Roast the Ribeye
3. Preheat your oven to 450°F (230°C).
4. Place the ribeye on a rack inside a roasting pan, fat side up.
5. Roast for 15 minutes at high heat to create a crust.
6. Reduce heat to 325°F (165°C).
7. Continue roasting until it reaches your desired doneness:

Medium-rare: 125–130°F (52–54°C)

Medium: 135–140°F (57–60°C)

(This usually takes 1½–2 hours, depending on roast size.)

6. Remove the roast from the oven and let it rest 15–20 minutes before slicing.

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3. Make the Cranberry Balsamic Glaze
4. In a small saucepan over medium heat, combine cranberry sauce, balsamic vinegar, honey, mustard, soy sauce, and a pinch of salt.
5. Stir until smooth and simmer for 6–8 minutes, until thick and glossy.
6. Adjust sweetness or tanginess as needed.
7. Brush the glaze over the roast in the last 10 minutes of roasting, and reserve some for serving.

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4. Serve

Slice the ribeye roast and drizzle with more warm cranberry balsamic glaze.
Garnish with fresh rosemary, orange slices, or cranberries for a festive touch.

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🎄 Serving Suggestions

Garlic mashed potatoes

Roasted Brussels sprouts with pecans

Herb butter dinner rolls

Creamy horseradish sauce