Name: Cranberry Balsamic Roast Beef Recipe
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 to 5 pounds ribeye roast; 1/2 cup balsamic vinegar; 2 garlic cloves, minced; 1/4 cup cranberry sauce; 2 tablespoons brown sugar; 1 teaspoon red pepper flakes; Salt to taste; 2 tablespoons olive oil; 2 tablespoons vegetable oil; 1/2 cup beef broth; 2 cups cranberries; 6 sprigs thyme

Description

This Cranberry Balsamic Roast Beef features a succulent ribeye roast marinated overnight in a tangy, sweet, and slightly spicy balsamic and cranberry sauce. Seared to lock in the flavors and then roasted with fresh cranberries and thyme, this dish offers a beautiful balance of rich beef and festive cranberry notes, perfect for a special dinner or holiday feast.

Ingredients

Scale

Beef and Marinade

3 to 5 pounds ribeye roast
1/2 cup balsamic vinegar
2 garlic cloves, minced
1/4 cup cranberry sauce
2 tablespoons brown sugar
1 teaspoon red pepper flakes
Salt to taste
2 tablespoons olive oil

Cooking

2 tablespoons vegetable oil
1/2 cup beef broth
2 cups cranberries
6 sprigs thyme

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Instructions

Prepare the Marinade: Combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil in a large resealable storage bag. Mix thoroughly to create the marinade.
Marinate the Roast: Pierce the ribeye roast all over with a knife to help the flavors penetrate. Place the roast in the marinade bag, seal it tightly, and massage the marinade into the meat. Refrigerate overnight, turning the bag occasionally to ensure even marination.
Preheat Oven: Remove the marinated roast from the refrigerator and preheat your oven to 350°F (175°C).
Prepare Roast for Cooking: Take the roast out of the marinade, wiping off any excess marinade gently with a paper towel to prevent burning during searing.
Sear the Roast: Heat vegetable oil in a large cast iron pan over medium heat. Once hot, sear the beef roast on all sides until a deep golden brown crust forms. This step locks in juices and adds flavor.
Deglaze and Add Ingredients: Pour the reserved marinade and 1/2 cup of beef broth into the pan with the seared roast. Stir gently to combine and lift any browned bits from the bottom of the pan. Add fresh cranberries and thyme sprigs to the pan.
Roast in Oven: Transfer the cast iron pan to the preheated oven. Roast for approximately 20 minutes per pound, or until a meat thermometer inserted into the center reads 140°F (60°C) for medium-rare doneness.
Rest the Roast: Remove the roast from the oven and let it rest for 15 minutes before carving. Resting allows the juices to redistribute, making the meat tender and juicy.
Serve: Carve the roast against the grain and serve slices with the pan sauce and cranberries for a flavorful and festive dish.

Notes

For variations, you can substitute ribeye with another beef roast like sirloin or prime rib.
If you prefer medium doneness, cook until the internal temperature reaches 150°F (66°C).
Use fresh cranberries instead of cranberry sauce in the marinade for a less sweet flavor.
Make sure to let the roast rest before slicing to maintain juiciness.
This recipe pairs wonderfully with roasted vegetables or a fresh green salad.

Nutrition

Serving Size: 1 slice (approx. 6 oz)
Calories: 450 kcal
Sugar: 8 g
Sodium: 350 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0.3 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 120 mg