Cranberry Balsamic Glazed Ribeye Roast
A delicious and impressive ribeye roast coated with a sweet and tangy cranberry balsamic glaze perfect for special occasions.
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.
Notes
For best results, let the ribeye sit at room temperature for 30 minutes before cooking. Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.