Ribeye Roast with Cranberry Balsamic Glaze

🥩✨ Ribeye Roast with Cranberry Balsamic Glaze
Ingredients
For the Ribeye Roast

1 ribeye roast (3–4 lbs / 1.5–2 kg)

2–3 tbsp olive oil

4 cloves garlic, minced

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

2 tsp salt

1 tsp black pepper

For the Cranberry Balsamic Glaze

1 cup fresh or frozen cranberries

⅓ cup balsamic vinegar

¼ cup honey or maple syrup

½ cup beef broth

1 tsp Dijon mustard

Pinch of salt

Instructions

1. Prep the Ribeye

Pat the roast dry. Rub it with olive oil, garlic, rosemary, thyme, salt, and pepper, coating all sides.

2. Sear (Optional but Recommended)

Heat a large skillet over high heat. Sear the ribeye on all sides until golden-brown.
(This adds deep flavor and a beautiful crust.)

3. Roast

Preheat oven to 220°C (425°F).

Roast for 20 minutes to brown the exterior.

Reduce heat to 160°C (325°F) and continue roasting until internal temperature reaches:

50–52°C (122–125°F) for rare

55°C (130°F) for medium-rare

60°C (140°F) for medium
This usually takes 1.5–2 hours depending on size.

4. Make the Cranberry Balsamic Glaze

In a saucepan, simmer: cranberries, balsamic vinegar, honey, broth, mustard, and salt.
Cook until the cranberries burst and the mixture thickens into a glossy glaze (8–10 min).
Strain for a smooth finish or keep it chunky.

5. Glaze the Roast

Brush a layer of glaze over the ribeye during the last 10 minutes of cooking.
Reserve extra glaze for serving.

6. Rest & Serve

Let the roast rest 10–15 minutes before slicing.
Serve with additional warm cranberry balsamic glaze spooned on top.