Description
A tender and juicy ribeye roast, roasted to perfection and glazed with a sweet and tangy cranberry balsamic reduction. This impressive main course is perfect for holidays or special occasions.
Ingredients
- 1 (4-pound) boneless ribeye roast, tied
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup fresh or frozen cranberries
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 clove garlic, minced
- 1 sprig fresh rosemary (optional)
Instructions
- Preheat oven to 450°F (230°C). Pat the ribeye roast dry with paper towels and season generously with salt and pepper on all sides.
- Heat olive oil in a large oven-safe skillet or roasting pan over high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the skillet to the oven and roast for 15 minutes.
- Reduce oven temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 120°F (49°C) for medium-rare, about 1 hour to 1 hour 15 minutes. Remove from oven and transfer roast to a cutting board, tent with foil, and let rest for 20 minutes.
- While the roast rests, make the glaze: In a small saucepan, combine cranberries, balsamic vinegar, honey, brown sugar, garlic, and rosemary. Bring to a simmer over medium heat and cook, stirring occasionally, until cranberries burst and the sauce thickens, about 10-15 minutes. Remove rosemary sprig and discard.
- Slice the rested roast against the grain and serve with the cranberry balsamic glaze drizzled over the top.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Method: Main
- Cuisine: American