Name: Ribeye Roast with Cranberry Balsamic Glaze
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Ingredients: 3 to 5 pounds ribeye roast; ½ cup balsamic vinegar; 2 garlic cloves, minced; ¼ cup cranberry sauce; 2 tablespoons brown sugar; 1 teaspoon red pepper flakes; Salt, to taste; 2 tablespoons olive oil; 2 tablespoons vegetable oil; ½ cup beef broth; 2 cups cranberries; 6 sprigs fresh thyme

Description

Discover the delight of a succulent ribeye roast glazed with tangy cranberry balsamic, perfect for festive gatherings!

Ingredients

Scale

3 to 5 pounds ribeye roast
½ cup balsamic vinegar
2 garlic cloves, minced
¼ cup cranberry sauce
2 tablespoons brown sugar
1 teaspoon red pepper flakes
Salt, to taste
2 tablespoons olive oil
2 tablespoons vegetable oil
½ cup beef broth
2 cups cranberries
6 sprigs fresh thyme

Instructions

Begin by removing the ribeye roast from the refrigerator and allowing it to rest at room temperature for about 30 to 60 minutes.
In a large heavy skillet or cast iron pan, heat a combination of olive oil and vegetable oil over medium-high heat. Once the oil is hot and shimmering, sear the ribeye roast for 3 to 4 minutes on each side until it develops a rich, golden-brown crust.
Once the roast is beautifully browned, transfer it to a roasting pan fitted with a rack. Pour the beef broth into the pan, surrounding the roast, and add the cranberries and sprigs of fresh thyme.
Place the roasting pan in the preheated oven and roast the ribeye at 450°F for 15 minutes. After this time, reduce the oven temperature to 325°F and continue roasting, calculating roughly 15 minutes per pound for your desired doneness.
In a saucepan, combine the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, and red pepper flakes. Heat the mixture over medium heat and let it simmer gently for about 8 to 10 minutes until it thickens.
When the roast has about 15 minutes left to cook, take out the roasting pan and brush half of the balsamic glaze over the top of the ribeye.
Once the ribeye reaches the desired internal temperature, cover the roast loosely with aluminum foil and let it rest for 15 to 20 minutes.
After resting, slice the roast against the grain and serve with the remaining cranberry balsamic glaze drizzled on top.

Notes

Always use a meat thermometer to check the doneness of your roast. Resting allows the juices to redistribute throughout the meat, ensuring each slice is tender and juicy.

Prep Time: 20 minutes
Cook Time: 85 minutes
Category: Dinner

Nutrition

Calories: Approximately 600 per serving
Sodium: 300 mg
Protein: 45 g