Description
A succulent ribeye roast glazed with a tangy and sweet cranberry balsamic sauce, perfect for festive dinners or special occasions.
Ingredients
Scale
- 3 to 4 lb ribeye roast
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 cups fresh or frozen cranberries
- 1/4 cup balsamic vinegar
- 1/4 cup brown sugar
- 1/2 cup water
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
Instructions
- Preheat oven to 350°F (175°C).
- Rub the ribeye roast with olive oil, then season generously with salt and pepper.
- Place the roast on a rack in a roasting pan and roast in the oven for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
- While the roast cooks, prepare the glaze: In a saucepan, combine cranberries, balsamic vinegar, brown sugar, water, garlic, and rosemary.
- Bring to a simmer over medium heat and cook until cranberries burst and the sauce thickens, about 15-20 minutes. Stir occasionally.
- Remove the roast from the oven, tent with foil, and let rest for 15 minutes.
- Slice the ribeye roast and drizzle with the cranberry balsamic glaze before serving.
Notes
- Use a meat thermometer for perfect doneness.
- The glaze can be made ahead and reheated gently before serving.
- Serve with roasted vegetables or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 4 oz
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: ribeye roast, cranberry balsamic glaze, holiday roast, festive beef recipe, glazed ribeye