Description
A show-stopping ribeye roast with a sweet-tart cranberry balsamic glaze, perfect for holiday entertaining.
Ingredients
Scale
- 1 (5-6 pound) boneless ribeye roast, tied
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- For the Cranberry Balsamic Glaze: 1 cup fresh or frozen cranberries
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 sprigs fresh rosemary
- 3 cloves garlic, smashed
Instructions
- Remove the roast from the refrigerator 1 hour before cooking. Pat dry with paper towels. Season generously with salt and pepper.
- Preheat oven to 450°F (230°C).
- In a small saucepan, combine cranberries, balsamic vinegar, honey, brown sugar, rosemary, and garlic. Bring to a simmer over medium heat; cook until cranberries soften and mixture slightly thickens, about 8-10 minutes. Remove rosemary sprigs.
- Heat olive oil in a large oven-safe skillet or Dutch oven over high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side.
- Brush a generous amount of the cranberry balsamic glaze over the roast. Reserve remaining glaze for serving.
- Roast for 15 minutes at 450°F, then reduce oven temperature to 325°F (165°C). Roast until an instant-read thermometer inserted into the center registers 130-135°F for medium-rare, about 1.5 to 2 hours, basting every 30 minutes with pan juices and more glaze.
- Transfer roast to a cutting board, tent with foil, and rest for 20-30 minutes. Remove twine before slicing.
- Reheat remaining glaze gently. Slice roast against the grain and serve with extra glaze.
Notes
For best results, use a meat thermometer. You can substitute boneless prime rib or top round roast, adjusting cook time as needed. The glaze can be made ahead and refrigerated for up to 3 days.
Nutrition
- Calories: 680 kcal
- Sugar: 16 g
- Fat: 45 g
- Carbohydrates: 19 g
- Protein: 48 g