Description
A succulent ribeye roast coated in herbs and roasted to perfection, then finished with a tangy-sweet cranberry balsamic glaze for a festive and elegant main dish.
Ingredients
- 3–4 lb ribeye roast
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 cup fresh or frozen cranberries
- 1/3 cup balsamic vinegar
- 1/4 cup honey or brown sugar
- 1/3 cup water or beef broth
- 1 tbsp butter
Instructions
- Preheat oven to 450°F (230°C). Pat the ribeye roast dry and rub with olive oil, salt, pepper, garlic powder, onion powder, rosemary, and thyme.
- Place the roast on a rack in a roasting pan and cook at 450°F for 15 minutes to brown.
- Reduce heat to 325°F (165°C) and continue roasting for 1–1.5 hours, or until the internal temperature reaches desired doneness (125°F for medium-rare).
- While roasting, prepare the cranberry balsamic glaze by combining cranberries, balsamic vinegar, honey, and water in a saucepan. Simmer until thickened, about 10–12 minutes, then stir in butter.
- Remove roast from the oven and let rest for 15–20 minutes.
- Slice the ribeye roast and drizzle with warm cranberry balsamic glaze before serving.
Notes
- Use a meat thermometer for best results.
- Glaze can be made ahead and reheated before serving.
- Resting the roast is essential for juicy slices.
- Prep Time: 15 mins
- Cook Time: 1 hr 30 mins
- Category: Main Course
- Method: Roasting
- Cuisine: American