Cranberry Balsamic Glazed Ribeye Roast
A tender, juicy ribeye roast glazed with a sweet-tart cranberry balsamic sauce, balanced with garlic and rosemary—perfect for holidays or elegant dinners.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8–10 servings
- Category: Main Course
- Method: Roasting
- 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)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together cranberry juice, balsamic vinegar, brown sugar, garlic, rosemary, salt, and pepper.
- Pat ribeye roast dry and rub with olive oil. Season with salt and pepper.
- Sear roast in a large skillet over medium-high heat until browned on all sides, about 4–5 minutes.
- Transfer roast to a baking dish and pour glaze mixture over the top.
- Roast uncovered for 1.5 to 2 hours, or until internal temperature reaches 130°F for medium-rare or 140°F for medium.
- Remove from oven and let rest for 15 minutes before slicing.
- Slice and spoon pan sauce over each serving.
Notes
- Add red wine or dried cranberries to glaze for variation.
- Include thyme and sage for more herb flavor.
- A meat thermometer ensures perfect doneness.
- Best served with pan sauce or over mashed potatoes.
- Leftovers make excellent sandwiches the next day.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 450
- Sugar: 6g
- Sodium: 290mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
