Description
Juicy Bake Drizzle Dust ribeye roast with glossy cranberry balsamic sauce. Festive, tangy, and savory—your effortless Christmas centerpiece.
Ingredients
Ribeye Roast
1 bone-in ribeye roast (6 to 8 lb)
2 tbsp olive oil
2½ tsp kosher salt, plus more to taste
1½ tsp freshly ground black pepper
Cranberry Balsamic Marinade & Pan Sauce
½ cup balsamic vinegar
2 tbsp honey
6 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tsp orange zest (optional)
2 cups fresh cranberries, divided
1 cup low-sodium beef broth
½ cup dry red wine (optional, for deglazing)
2 tbsp cold unsalted butter (to finish sauce)
Instructions
1. Pat the ribeye dry. In a bowl, whisk balsamic, honey, garlic, rosemary, thyme, and orange zest.
2. Place roast in a large bag or pan. Pour marinade over, turn to coat, and refrigerate overnight, 8 to 24 hours.
3. Remove roast from fridge 60 minutes before cooking. Pat dry. Discard excess marinade. Season all over with salt and pepper.
4. Preheat oven to 475°F. Heat 2 tbsp olive oil in a large heavy pan. Sear roast on all sides until caramelized, about 2 to 3 minutes per side.
5. Transfer to a roasting rack set in a pan. Scatter 1½ cups cranberries and a few thyme sprigs around the roast.
6. Roast 15 minutes at 475°F. Then reduce oven to 325°F and continue roasting until internal temp is 120°F rare, 130°F medium-rare, or 140°F medium.
7. Move roast to a board. Tent loosely with foil and rest 15 to 20 minutes. Reserve pan drippings.
8. Set the roasting pan over medium heat. Deglaze with red wine (if using), scraping browned bits. Add beef broth and a splash of balsamic; simmer 3 to 5 minutes.
9. Whisk in remaining ½ cup cranberries; simmer until they burst and sauce thickens slightly. Off heat, whisk in cold butter. Season to taste.
10. Slice ribeye thickly. Arrange on a warm platter. Spoon cranberry balsamic sauce over the top and serve immediately.
Notes
Plan ahead: Marinating overnight builds deeper flavor and keeps the roast juicy.
Use a thermometer: Pull at 120°F for rare, 130°F for medium-rare, 140°F for medium; temps rise 5°F while resting.
Resting matters: Rest at least 15 minutes so juices redistribute for clean, succulent slices.
Sauce richness: For extra body, reduce an additional 2 to 3 minutes or whisk in a bit more cold butter.
Make-ahead: Marinate up to 24 hours; pre-chop herbs and measure liquids the day before.
Presentation: Garnish with fresh thyme sprigs and a handful of whole cranberries for a festive platter.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Christmas dinner, Main course
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: 8 oz