Description
A succulent boneless ribeye roast expertly roasted to medium-rare perfection and topped with a vibrant cranberry balsamic glaze, this dish combines rich beef flavors with a tangy, sweet sauce ideal for festive dinners or special occasions.
Ingredients
Scale
Ribeye Roast
- 1 (3–4 pound) boneless ribeye roast
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
Cranberry Balsamic Glaze
- 1 cup fresh or frozen cranberries
- 1/2 cup balsamic vinegar
- 1/4 cup honey or brown sugar
- 1/4 cup beef broth
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Roast: Preheat your oven to 450°F (230°C). Pat the ribeye roast dry thoroughly with paper towels to ensure a good crust formation. Rub the entire surface with olive oil, then season evenly with kosher salt, black pepper, garlic powder, and dried rosemary.
- Initial High-Heat Roasting: Place the seasoned roast on a rack inside a roasting pan to allow even heat circulation. Roast in the preheated oven at 450°F for 15 minutes to develop a flavorful crust on the meat’s exterior.
- Continue Roasting at Lower Temperature: Reduce the oven temperature to 325°F (165°C) and roast the beef for an additional 1 to 1.5 hours. Monitor the internal temperature closely, aiming for 125°F (52°C) for medium-rare doneness or adjust to your preference.
- Prepare Cranberry Balsamic Glaze: While the roast cooks, combine fresh or frozen cranberries, balsamic vinegar, honey (or brown sugar), beef broth, Dijon mustard, and minced garlic in a saucepan over medium heat. Simmer gently for 10 to 15 minutes, stirring occasionally, until the cranberries burst, and the mixture thickens into a glaze. Season with salt and pepper to taste. For a smoother sauce, optionally blend with an immersion blender.
- Rest the Roast: When the roast reaches the desired internal temperature, remove from the oven and tent it loosely with aluminum foil. Let it rest for 15 to 20 minutes to allow juices to redistribute, ensuring tender slices.
- Serve: Slice the ribeye roast and spoon the warm cranberry balsamic glaze generously over the slices before serving. This dish pairs excellently with mashed potatoes, roasted vegetables, or a fresh holiday salad.
Notes
- Use a meat thermometer to accurately gauge doneness for perfect results.
- The cranberry balsamic glaze can be prepared in advance and gently reheated before serving.
- This ribeye roast pairs wonderfully with classic sides such as mashed potatoes, roasted seasonal vegetables, or a crisp holiday salad.
