Dinner

Cranberry Balsamic Ribeye Roast Recipe

BySana Jeannette October 24, 2025October 24, 2025

Introduction

This Cranberry Balsamic Ribeye Roast combines the rich, savory flavors of a perfectly seared ribeye with a tangy, slightly sweet cranberry and balsamic glaze. It’s an elegant yet approachable dish that’s perfect for special occasions or a hearty weekend meal.

A close-up of a thick piece of grilled beef with a dark, charred crust sitting in a layer of glossy, deep red cranberry sauce inside a black pan. Bright red whole cranberries and green sprigs of rosemary are scattered on top and around the meat, adding bursts of color and texture. The surface around the pan shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 5 pounds ribeye roast
½ cup balsamic vinegar

2 garlic cloves, minced
¼ cup cranberry sauce

2 tablespoons brown sugar
1 teaspoon red pepper flakes

Salt, to taste
2 tablespoons olive oil
2 tablespoons vegetable oil

½ cup beef broth
2 cups cranberries
6 sprigs fresh thyme

Instructions

Step 1: Prepare the marinade by mixing balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil in a large resealable bag.
Step 2: Pierce the ribeye roast all over with a knife, then place it into the bag with the marinade. Seal and massage to coat the meat. Refrigerate overnight, turning occasionally.
Step 3: Preheat the oven to 350°F (175°C).

Step 4: Remove the ribeye from the marinade and pat dry with paper towels. Heat vegetable oil in a large cast iron skillet over medium heat and sear the roast on all sides for 2-3 minutes until golden brown.
Step 5: Add the reserved marinade, beef broth, fresh cranberries, and thyme sprigs to the skillet. Transfer the skillet to the oven.
Step 6: Roast for about 20 minutes per pound, or until a meat thermometer reads 140°F (60°C) for medium-rare. Adjust time for preferred doneness.

Step 7: Remove from oven and let the roast rest for 15 minutes before slicing. Serve with the cranberry balsamic pan sauce.

Tips & Variations

For more intense flavor, marinate the ribeye for up to 24 hours. Make sure to turn the bag occasionally for even absorption.
Substitute fresh thyme with rosemary for a slightly different aromatic profile.

Use dried cranberries if fresh are unavailable, but soak them briefly in warm water to rehydrate before cooking.
Adjust red pepper flakes amount to control the heat level in the marinade.

Storage

Store any leftover roast covered in the refrigerator for up to 3 days. Reheat gently in the oven at a low temperature to preserve tenderness. The pan sauce can be stored separately in an airtight container for up to 2 days and reheated on the stovetop.

How to Serve

A grilled piece of meat with a dark brown, slightly charred surface rests in a shallow dish filled with a thick, dark sauce. The top of the meat is decorated with bright red cranberries and a few green sprigs of rosemary, some cranberries floating in the sauce around the meat. The sauce has a shiny, rich texture, pooling around the base of the meat in the round black pan. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, but cooking times will vary. Cuts like prime rib or sirloin roast work well, but ribeye offers the best marbling for flavor and tenderness.

What can I serve with this roast?

This dish pairs beautifully with roasted vegetables, mashed potatoes, or a fresh green salad to balance the rich flavors of the ribeye and cranberry sauce.