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Cranberry Balsamic Ribeye Roast: 5 Festive Secrets

Cranberry Balsamic Ribeye Roast
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This Cranberry Balsamic Ribeye Roast is a rich, festive centerpiece that’s easier to prepare than it looks. Juicy, marbled ribeye is roasted to perfection and glazed with a sweet-tart cranberry balsamic sauce.

Ingredients

Scale
  • 1 (5 to 6 lb) ribeye roast, bone-in or boneless
  • 2 cups fresh cranberries
  • 1/2 cup balsamic vinegar
  • 1/4 cup honey or brown sugar
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/4 cup beef broth or red wine (optional)

Instructions

  1. Remove the ribeye roast from the fridge 1 hour before cooking and pat it dry. Rub it all over with olive oil, salt, and black pepper. Make small slits and insert garlic slivers into the roast.
  2. In a saucepan, combine cranberries, balsamic vinegar, honey or brown sugar, minced garlic, and rosemary. Simmer over medium heat until thick and syrupy, about 10–15 minutes. Add broth or wine if desired.
  3. Optional: Sear the roast on all sides in a hot skillet until browned, 3–4 minutes per side.
  4. Place roast on a rack in a roasting pan. Brush with glaze. Roast at 450°F for 15 minutes, then reduce heat to 325°F and continue roasting, basting every 30 minutes.
  5. Cook until internal temperature reaches 125°F for medium-rare. Remove from oven and tent with foil. Rest for 20 minutes before slicing. Spoon over remaining glaze to serve.

Notes

  • Perfect for special gatherings and elegant dinners.
  • Great for winter dinner recipes.
  • Can substitute honey with brown sugar.

Nutrition

Find it online: https://keepityummy.com/cranberry-balsamic-ribeye-roast/

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