Description
This Cranberry Balsamic Ribeye Roast is a succulent and flavorful beef roast perfect for holiday gatherings or special dinners. Coated with a fragrant herb and garlic paste, roasted to medium-rare perfection, and topped with a tangy-sweet cranberry balsamic glaze, this dish combines savory and festive flavors that delight the palate. Served with the luscious glaze, it’s an impressive yet straightforward centerpiece for any occasion.
Ingredients
Scale
Ribeye Roast
- 1 (3 to 4 lb) boneless ribeye roast
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 cloves garlic, minced
- 1½ teaspoons salt
- 1 teaspoon black pepper
Cranberry Balsamic Glaze
- 1 cup fresh or frozen cranberries
- ½ cup balsamic vinegar
- 2 tablespoons brown sugar
- ¼ cup beef broth
Instructions
- Prepare Herb Paste: In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, salt, and black pepper to create a fragrant herb paste.
- Season and Rest Roast: Rub the herb mixture evenly all over the ribeye roast. Let the roast rest at room temperature for 30 minutes to allow flavors to penetrate and temper the meat before roasting.
- Make Cranberry Glaze: While the roast rests, combine cranberries, balsamic vinegar, brown sugar, and beef broth in a small saucepan. Bring the mixture to a boil, then reduce heat and simmer for 10–15 minutes until the cranberries burst and the sauce thickens slightly. Remove from heat and set aside.
- Initial High-Heat Roast: Preheat the oven to 450°F (230°C). Place the roast on a rack in a roasting pan and roast for 15 minutes at high heat to achieve a flavorful crust.
- Lower Temperature and Continue Roasting: Reduce oven temperature to 325°F (165°C). Continue roasting the ribeye for an additional 60–75 minutes, or until an internal temperature of 130°F (54°C) is reached for medium-rare doneness.
- Glaze the Roast: During the last 15 minutes of roasting, spoon some of the cranberry balsamic glaze over the top of the roast to infuse it with tangy sweetness.
- Rest the Roast: Remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for 15 minutes to redistribute juices for a tender, juicy roast.
- Serve: Slice the ribeye roast and serve with the remaining cranberry balsamic glaze on the side. Enjoy alongside your favorite sides such as mashed potatoes or roasted root vegetables.
Notes
- Use a meat thermometer to monitor doneness and avoid overcooking the roast.
- This recipe pairs beautifully with mashed potatoes or roasted root vegetables for a complete meal.
- You can prepare the cranberry glaze a day in advance and reheat gently before serving.
