Description
A succulent ribeye roast coated in a savory herb rub and served with a tangy-sweet cranberry balsamic glaze, perfect for holiday dinners or special occasions.
Ingredients
- 1 (4-5 lb) ribeye roast
- 2 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 2 tsp kosher salt
- 1 tsp black pepper
- 4 garlic cloves, minced
- 1 cup fresh cranberries
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup water
- 1 tbsp unsalted butter
Instructions
- Preheat oven to 450°F (230°C). Pat the ribeye roast dry with paper towels and place it in a roasting pan.
- In a small bowl, mix olive oil, rosemary, thyme, salt, pepper, and minced garlic. Rub this mixture all over the roast.
- Roast for 15 minutes, then reduce heat to 325°F (160°C) and continue roasting until internal temperature reaches 135°F (57°C) for medium-rare, about 1.5 to 2 hours. Let rest for 20 minutes.
- While the roast rests, make the glaze: In a saucepan, combine cranberries, balsamic vinegar, honey, and water. Bring to a boil, then simmer for 10-15 minutes until cranberries burst and sauce thickens. Stir in butter until melted.
- Slice the roast and serve drizzled with the cranberry balsamic glaze.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American