Cranberry Balsamic Glazed Ribeye Roast is a delicious and impressive dish perfect for special occasions or family dinners. This juicy ribeye roast is coated with a sweet and tangy glaze made from cranberry juice and balsamic vinegar. It’s not just a tasty meal; it also looks stunning on the table. Let’s dive into why this recipe stands out and how to make it yourself.
Table of Contents
Why Make This Recipe
Making Cranberry Balsamic Glazed Ribeye Roast is a great way to elevate your cooking skills and treat your family or guests to a flavorful meal. The combination of sweet cranberry and rich balsamic vinegar creates a delightful glaze that enhances the natural taste of the ribeye. Plus, it’s simple to make. With just a few ingredients, you can create a beautiful and satisfying dish that everyone will love.
How to Make Cranberry Balsamic Glazed Ribeye Roast
Ingredients
- 1 ribeye roast (about 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
- Olive oil for searing
Directions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine cranberry juice, balsamic vinegar, brown sugar, minced garlic, chopped rosemary, salt, and black pepper.
- Drizzle olive oil over the ribeye roast and then season it with salt and pepper.
- Heat a skillet over medium-high heat and sear the roast until it is browned on all sides, about 4-5 minutes.
- Transfer the seared roast to a baking dish and pour the cranberry balsamic mixture over it.
- Roast in the preheated oven for 1.5 to 2 hours, or until it reaches your desired level of doneness.
- Let the ribeye rest for about 15 minutes before slicing. Serve with the pan sauce.
How to Serve Cranberry Balsamic Glazed Ribeye Roast
Slice the ribeye roast and arrange the slices on a serving platter. Drizzle some of the pan sauce over the top for extra flavor. This dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad. Your guests will be impressed with the presentation and the taste!
How to Store Cranberry Balsamic Glazed Ribeye Roast
If you have leftovers, let the roast cool completely. Wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. You can also freeze the slices for later use; just make sure to use airtight containers or freezer bags.
Tips to Make Cranberry Balsamic Glazed Ribeye Roast
- To ensure even cooking, let the ribeye roast sit at room temperature for about 30 minutes before searing.
- Adjust the sweetness by adding more or less brown sugar to the glaze, depending on your preference.
- For extra depth of flavor, consider adding a splash of red wine to the cranberry balsamic mixture.
Variation
Feel free to experiment with the herbs. You can use thyme or sage instead of rosemary for a different taste. Additionally, you can substitute the cranberry juice with pomegranate juice for a unique twist.
FAQs
1. How do I know when the ribeye roast is done?
Use a meat thermometer to check the internal temperature. For medium-rare, it should be about 135°F (57°C); for medium, aim for 145°F (63°C).
2. Can I make the glaze ahead of time?
Yes! You can prepare the cranberry balsamic mixture a day in advance. Just store it in the refrigerator until you’re ready to use it.
3. What should I serve with the ribeye roast?
Great sides include roasted vegetables, creamy mashed potatoes, or a fresh garden salad. You can also serve it with bread to soak up the delicious pan sauce.
Enjoy your cooking experience with this delectable Cranberry Balsamic Glazed Ribeye Roast!
Cranberry Balsamic Glazed Ribeye Roast
Ingredients
Main Ingredients
- 4-5 pounds ribeye roast Approximately 4-5 pounds
- 1 cup cranberry juice
- ½ cup balsamic vinegar
- ¼ cup brown sugar Adjust sweetness to preference
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped Can substitute with other herbs like thyme or sage
- 1 teaspoon salt
- ½ teaspoon black pepper
- as needed tablespoon Olive oil for searing
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine cranberry juice, balsamic vinegar, brown sugar, minced garlic, chopped rosemary, salt, and black pepper.
- Drizzle olive oil over the ribeye roast and season it with salt and pepper.
Cooking
- Heat a skillet over medium-high heat and sear the roast until it is browned on all sides, about 4-5 minutes.
- Transfer the seared roast to a baking dish and pour the cranberry balsamic mixture over it.
- Roast in the preheated oven for 1.5 to 2 hours, or until it reaches your desired level of doneness.
- Let the ribeye rest for about 15 minutes before slicing. Serve with the pan sauce.
