Description
This Cranberry Balsamic Roast Beef offers a flavorful twist on a classic roast, combining the tangy sweetness of cranberry and balsamic vinegar with aromatic thyme and a hint of spice from red pepper flakes. Perfectly seared and oven-roasted to juicy medium-rare, this recipe makes an impressive and delicious main dish for any special occasion or family dinner.
Ingredients
Scale
Marinade
- 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
Roast and Pan Sauce
- 3 to 5 pounds ribeye roast
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
- 2 cups fresh cranberries
- 6 sprigs fresh thyme
Instructions
- Prepare Marinade: In a large resealable food storage bag, combine the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil to form the marinade mixture.
- Marinate Roast: Pierce the ribeye roast all over with a knife. Place the roast in the marinade bag, seal it, and massage the meat gently to coat it thoroughly. Refrigerate overnight, turning the bag occasionally to ensure even marination.
- Preheat Oven: Remove the roast from the refrigerator about 30 minutes before cooking to bring it to room temperature. Preheat your oven to 350°F (175°C).
- Prepare Roast for Searing: Remove the roast from the marinade and pat dry with paper towels to remove any excess marinade, which helps achieve a better sear.
- Sear the Roast: Heat vegetable oil in a large cast iron or oven-safe heavy skillet over medium heat. Sear the roast on all sides until it develops a deep golden brown crust, which locks in flavor and juices.
- Add Sauce Ingredients: Pour the reserved marinade and beef broth into the pan with the roast. Add fresh cranberries and thyme sprigs around the meat.
- Roast in Oven: Transfer the skillet to the preheated oven. Roast for about 20 minutes per pound, or until a meat thermometer inserted into the center reads 140°F (60°C) for medium-rare doneness.
- Rest and Serve: Remove the roast from the oven and tent it loosely with foil. Allow it to rest for 15 minutes to redistribute the juices. Slice and serve with the pan sauce made from the juices, cranberries, and herbs.
Notes
- For a different level of doneness, cook longer or shorter and use a meat thermometer to check internal temperature accordingly.
- Resting the meat is crucial to ensure juicy, tender slices.
- If fresh cranberries are not available, frozen can be used but add them along with the broth to avoid them breaking down prematurely.
- Use a cast iron or oven-safe skillet to sear and roast the meat for convenience and improved flavor.
- The marinade can be adjusted to taste by adding more or less sugar, red pepper flakes, or garlic.
