Description
This Cranberry Balsamic Ribeye Roast is a show-stopping main course perfect for holiday gatherings. The juicy ribeye roast is seasoned with a flavorful rub and topped with a tangy cranberry balsamic glaze that adds a festive touch to the dish.
Ingredients
Scale
Ribeye Roast:
- 1 (4 to 5 lb) boneless ribeye roast
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon dried rosemary
Cranberry Balsamic Glaze:
- 1 cup fresh or frozen cranberries
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat the oven to 450°F.
- Prepare the roast: Pat the ribeye roast dry with paper towels, rub with olive oil, and season with the salt, pepper, garlic powder, and rosemary mixture.
- Roast the meat: Place the roast on a rack in a roasting pan, roast at 450°F for 15 minutes, then reduce the temperature to 325°F and continue roasting for 1 1/4 to 1 1/2 hours until the internal temperature reaches 130°F.
- Make the glaze: Simmer cranberries, balsamic vinegar, honey, Dijon mustard, salt, pepper, and red pepper flakes in a saucepan until thickened.
- Rest and serve: Let the roast rest, slice, and serve with the cranberry balsamic glaze.
Notes
- Use a meat thermometer for best results.
- The cranberry glaze can be made ahead and reheated.
- For a thicker glaze, simmer longer or mash the cranberries.
Nutrition
- Serving Size: 1 slice with glaze
- Calories: 520
- Sugar: 10g
- Sodium: 480mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 120mg
