Description
A stunning centerpiece roast combining juicy beef with a rich cranberry glaze, perfect for special occasions.
Ingredients
Scale
- 4 to 5 lb Ribeye roast
- 2 cups Fresh cranberries
- 1/2 cup Balsamic vinegar
- 1/3 cup Honey
- 4 cloves Garlic, minced
- 2 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Ground black pepper
- 3 sprigs Fresh rosemary
Instructions
- Pat the ribeye roast dry and rub it all over with olive oil, salt, and ground black pepper. Let it rest for 30 minutes at room temperature.
- In a saucepan over medium heat, combine the fresh cranberries, balsamic vinegar, honey, and minced garlic. Simmer for 10-15 minutes until the cranberries burst and the sauce thickens. Reserve half for serving.
- Preheat oven to 375°F (190°C). Sear the ribeye roast on all sides in a hot skillet for about 3 minutes each. Brush with the cranberry glaze and add rosemary sprigs around the roast. Roast in the oven until the internal temperature reaches 125°F (for rare) to 145°F (for medium), about 1 to 1.5 hours.
- Remove from oven and let rest for 15 minutes. Slice and drizzle reserved glaze before serving.
Notes
Nice to serve with creamy mashed potatoes or roasted vegetables. Leftovers can be used for sandwiches.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg