Ribeye Roast with Cranberry Balsamic Glaze

Ribeye Roast with Cranberry Balsamic Glaze is an elegant and flavorful centerpiece perfect for special occasions or a cozy holiday dinner. The ribeye roast is tender and juicy, cooked to perfection and topped with a glossy, tangy-sweet glaze made from fresh cranberries and rich balsamic vinegar. It’s bold, festive, and surprisingly easy to make.

Why You’ll Love This Recipe

I love how this recipe transforms a beautiful cut of beef into something unforgettable. The ribeye is naturally rich and marbled, and the cranberry balsamic glaze cuts through with a pop of acidity and fruitiness that balances every bite. It looks impressive on the table, but the prep is simple and stress-free. Whether I’m hosting guests or cooking for family, this dish always brings the wow factor.

Ingredients

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

For the ribeye roast:

• Boneless ribeye roast (about 3–5 pounds)

• Olive oil

• Salt

• Black pepper

• Garlic powder

• Fresh rosemary or thyme (optional)

For the cranberry balsamic glaze:

• Fresh or frozen cranberries

• Balsamic vinegar

• Brown sugar or honey

• Garlic, minced

• Dijon mustard (optional, for depth)

• Water

• Salt and black pepper

Directions

Roast the ribeye:

1. I take the ribeye roast out of the fridge about 1 hour before cooking to bring it to room temperature.

2. I preheat the oven to 450°F (230°C).

3. I rub the roast all over with olive oil, then season generously with salt, pepper, garlic powder, and chopped rosemary or thyme if I’m using them.

4. I place the roast on a rack in a roasting pan and roast it at high heat for 15 minutes to sear the outside.

5. I reduce the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches 125°F for medium-rare, about 1 hour to 1 hour 30 minutes depending on size.

6. I transfer the roast to a cutting board, cover it loosely with foil, and let it rest for 15–20 minutes before slicing.

Make the glaze:

7. While the roast cooks or rests, I combine cranberries, balsamic vinegar, brown sugar, garlic, Dijon mustard, and water in a small saucepan.

8. I simmer the mixture over medium heat until the cranberries burst and the sauce thickens slightly, about 10–15 minutes.

9. I season with salt and pepper to taste and blend it for a smoother texture if I want.

10. I let it cool slightly—it will thicken more as it stands.

To serve:

11. I slice the roast and drizzle it with warm cranberry balsamic glaze, or serve the glaze on the side.

Servings and timing

This recipe serves 6–8 people and takes about 1 hour 45 minutes, including prep, roasting, and resting time. It’s a perfect option for holiday dinners or any time I want to impress without too much effort.

Variations

Sometimes I add a splash of red wine or orange juice to the glaze for extra depth. If I want a little heat, I stir in a pinch of red pepper flakes. For a different herb profile, I use sage or thyme instead of rosemary. And when I don’t have fresh cranberries, I use frozen ones straight from the freezer.

Storage/Reheating

Leftover roast keeps well in the fridge for up to 4 days. I store slices with a bit of the glaze in an airtight container. To reheat, I warm it gently in a covered pan or in the oven at low heat. The glaze can also be reheated separately on the stove. It thickens in the fridge but loosens up when warmed.

FAQs

What’s the best internal temp for ribeye roast?

I usually roast to 125°F for medium-rare. After resting, it reaches around 130–135°F. For medium, I go to 135°F before resting.

Can I make the glaze ahead of time?

Yes, I often make the glaze a day in advance and store it in the fridge. I just reheat it gently before serving.

Do I need a meat thermometer?

Yes, I always use one for accuracy. It ensures the roast is perfectly cooked without overdoing it.

Can I use a bone-in ribeye roast?

Absolutely. Bone-in roasts take a bit longer to cook, but they’re just as delicious and even more flavorful.

What sides go best with this dish?

I like serving it with mashed potatoes, roasted vegetables, or a green salad. The glaze also pairs well with Brussels sprouts or sweet potatoes.

Conclusion

Ribeye Roast with Cranberry Balsamic Glaze is a dish that turns any meal into a celebration. I love the balance of richness from the roast and brightness from the glaze—it’s a perfect pairing. Whether I’m serving it for the holidays or just treating myself to a special dinner, this recipe never fails to impress.

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