Name: Cranberry Balsamic Glazed Ribeye Roast
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 ribeye roast (4–5 pounds); 1 cup cranberry juice; 1/2 cup balsamic vinegar; 1/4 cup brown sugar; 2 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil (for searing)

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This Cranberry Balsamic Glazed Ribeye Roast is one of those impressive, flavor-packed main courses I love to serve when I really want to wow at the table. It’s savory, tender, and coated in a sweet-tart glaze that balances beautifully with the richness of the beef. Whether it’s for a holiday, dinner party, or just a cozy weekend roast, this recipe never fails to deliver a showstopping result.

Why You’ll Love This Recipe

I love this roast because it takes a classic ribeye and elevates it with minimal effort. The cranberry juice and balsamic vinegar create a beautiful glaze that’s both vibrant and sophisticated. The fresh rosemary and garlic add depth, while the seared crust locks in all the juicy flavor.

It’s simple enough for me to make on a regular evening, but special enough to hold its own on a holiday table. Plus, the pan sauce that forms as it cooks is the perfect finishing touch. Cranberry Balsamic Glazed Ribeye Roast

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ribeye roast (about 4–5 pounds)
1 cup cranberry juice
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Olive oil for searing

Directions

I preheat the oven to 350°F (175°C).
In a bowl, I whisk together the cranberry juice, balsamic vinegar, brown sugar, garlic, rosemary, salt, and pepper to make the glaze.
I pat the ribeye roast dry, drizzle it with olive oil, and season it with salt and pepper.
In a large skillet, I sear the roast over medium-high heat until it’s browned on all sides—about 4 to 5 minutes total.
I transfer the seared roast to a baking dish and pour the cranberry balsamic mixture over the top.
I roast it uncovered in the oven for 1.5 to 2 hours, until it reaches the doneness I prefer. (130°F for medium-rare, 140°F for medium.)
Once it’s out of the oven, I let it rest for 15 minutes to allow the juices to settle.
I slice it and spoon the pan sauce over each piece before serving.

Servings and timing

This recipe serves 8 to 10 people, depending on slice thickness. It takes about 20 minutes to prep and 1.5 to 2 hours to cook, with an additional 15-minute rest time before serving.

Variations

Sometimes I add a splash of red wine to the glaze for extra richness.
I like using dried cranberries in the glaze for added texture and a burst of sweetness.
For a spicier twist, I add a pinch of crushed red pepper or a spoonful of Dijon mustard to the glaze.
When I want a more herbaceous roast, I add thyme and sage along with the rosemary.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices gently in a skillet with a splash of the reserved sauce or beef broth. I avoid the microwave when I can to keep the meat tender. This roast also slices beautifully for sandwiches the next day.

FAQs

Can I make this roast ahead of time?

Yes, I sometimes sear and marinate it in the glaze overnight, then roast it the next day for even more flavor.

What cut of meat can I use if I don’t have ribeye?

Sirloin tip or top round roast are good alternatives, though ribeye gives the richest, most tender results.

Should I cover the roast while baking?

No, I leave it uncovered so the glaze can reduce and caramelize slightly over the top of the roast.

How do I know when it’s done?

I always use a meat thermometer. For medium-rare, I pull it at 130°F; for medium, at 140°F. Don’t forget to let it rest so the temperature rises slightly and the juices redistribute.

Can I use a cranberry sauce instead of juice?

Yes, I’ve thinned cranberry sauce with a bit of water or broth before and it worked well—just reduce the sugar to balance the sweetness.

Conclusion

This Cranberry Balsamic Glazed Ribeye Roast is one of those meals that feels like a celebration every time I make it. The rich beef, the glossy, tangy-sweet glaze, and the herbaceous aroma all come together in one unforgettable dish. Whether I’m hosting guests or just treating myself to a special dinner, this recipe always hits the mark.