Bring the Roast to Room Temperature: Remove the ribeye roast from the refrigerator at least 45–60 minutes before cooking. Allowing the meat to come to room temperature promotes even cooking. Season the roast generously with salt on all sides, pressing it gently into the surface.
Sear the Ribeye: In a large, heavy skillet, heat the olive oil and vegetable oil over high heat until shimmering. Carefully add the ribeye roast and sear on all sides until deeply browned, about 3–4 minutes per side. This step creates a flavorful crust and seals in the juices. Transfer the roast to a plate once seared.
Prepare for Roasting: Preheat your oven to 450°F. Place a rack inside a roasting pan and set the seared ribeye on top. Pour the beef broth into the bottom of the pan, then scatter the fresh cranberries around the roast. Tuck the sprigs of fresh thyme into the pan for added aroma.
Initial High-Heat Roast: Roast the ribeye at 450°F for 15 minutes. This high-heat start helps develop a beautifully browned exterior while locking in moisture.
Glazing, Roasting, and Resting
Lower the Oven Temperature: After the initial 15 minutes, reduce the oven temperature to 325°F. Continue roasting for approximately 15 minutes per pound, depending on your desired level of doneness. Use a meat thermometer for accuracy.
Prepare the Cranberry Balsamic Glaze: While the roast continues cooking, combine the balsamic vinegar, cranberry sauce, minced garlic, brown sugar, and red pepper flakes in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it cook for 8–10 minutes, until slightly thickened and glossy.
Glaze the Roast: During the final 15 minutes of roasting, brush about half of the cranberry balsamic glaze over the ribeye roast. This allows the glaze to caramelize slightly without burning, adding layers of sweet-tart flavor.
Check Doneness and Rest: Remove the roast from the oven when the internal temperature reaches 120–125°F for medium rare. Transfer the roast to a cutting board and tent loosely with foil. Let it rest for 15–20 minutes, allowing the juices to redistribute and the temperature to rise slightly.
