Description
A show-stopping holiday centerpiece, this Cranberry Balsamic Ribeye Roast is a tender boneless ribeye roast coated in a savory herb rub and topped with a tangy cranberry balsamic glaze. Perfect for a festive family dinner or special occasion.
Ingredients
Scale
Main Roast:
- 1 (4–5 lb) boneless ribeye roast
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
For the Glaze:
- 1 cup fresh or frozen cranberries
- ½ cup balsamic vinegar
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- 2 cloves garlic (minced)
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Preheat oven to 450°F (232°C).
- Prepare the Roast: Pat the ribeye roast dry, rub with olive oil, and season with herb rub.
- Cook the Roast: Roast at 450°F for 15 minutes, then reduce heat to 325°F and continue cooking for 1½ to 2 hours until desired doneness.
- Make the Glaze: Simmer cranberries, balsamic vinegar, brown sugar, mustard, herbs, garlic, and salt until thickened.
- Glaze and Rest: Brush roast with glaze during last 15 minutes of cooking, then let rest before slicing.
- Serve: Slice roast and serve with extra glaze on the side.
Notes
- For a smoother glaze, strain after blending.
- This roast pairs well with mashed potatoes, roasted vegetables, or a winter salad.
- Leftovers make great sandwiches!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 8g
- Sodium: 510mg
- Fat: 39g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg
