Step 1: Preheat your oven to 450°F (230°C). Pat the ribeye roast dry with paper towels.
Step 2: In a small bowl, combine 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, chopped rosemary, and thyme. Rub this mixture generously all over the ribeye roast.
Step 3: Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Add a touch more olive oil if needed. Sear the ribeye roast on all sides until a deep golden-brown crust forms, about 2-3 minutes per side.
Step 4: Transfer the skillet with the seared roast to the preheated oven. Immediately reduce the oven temperature to 325°F (160°C). Roast for 1 hour to 1 hour 30 minutes, or until the internal temperature reaches your desired doneness (e.g., 125°F for rare, 130-135°F for medium-rare).
Step 5: While the roast cooks, prepare the Cranberry Balsamic Glaze. In a saucepan, combine fresh cranberries, balsamic vinegar, brown sugar, water, minced garlic, and red pepper flakes (if using). Bring to a simmer over medium heat, then reduce heat and let it gently simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
Step 6: Prepare the sweet potatoes. In a large bowl, toss the sweet potato chunks with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh rosemary.
Step 7: About 30-40 minutes before the roast is done, add the seasoned sweet potatoes around the ribeye in the skillet, or place them on a separate baking sheet. Continue roasting until the sweet potatoes are tender and lightly caramelized.
Step 8: Once the ribeye reaches the desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before carving. This is crucial for juicy meat.
Step 9: Slice the ribeye against the grain. Serve warm with the roasted sweet potatoes and a generous drizzle of the Cranberry Balsamic Glaze.