Description
This Cranberry Balsamic Roast Beef features a succulent ribeye roast marinated overnight in a tangy and slightly sweet mixture of balsamic vinegar, cranberry sauce, garlic, and spices. Searing and roasting to perfection results in a juicy, medium-rare beef enhanced with fresh cranberries and thyme, creating a unique festive dish perfect for holiday dinners or special occasions.
Ingredients
Scale
Beef Roast 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 and Garnish
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
- 2 cups fresh cranberries
- 6 sprigs fresh thyme
Instructions
- Prepare the 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. This blend will infuse the beef with a balance of sweet, tangy, and spicy flavors.
- Marinate the Roast: Pierce the ribeye roast all over with a knife to allow the marinade to penetrate. Place the roast into the bag, seal it tightly, and massage the marinade into the meat. Refrigerate overnight, turning the bag occasionally to ensure even marination.
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for roasting the beef after searing.
- Remove and Pat Dry: Take the roast out of the marinade and use paper towels to wipe off excess marinade. This helps to achieve a better sear and caramelization on the surface.
- Sear the Roast: Heat vegetable oil in a large cast iron skillet or oven-safe pan over medium heat. Place the roast into the hot pan and sear each side until it forms a deep golden-brown crust, locking in the juices.
- Add Aromatics and Transfer to Oven: Pour the reserved marinade and beef broth into the pan, stirring lightly to combine with the pan juices. Add the fresh cranberries and sprigs of thyme around the roast. Transfer the entire pan into the preheated oven.
- Roast the Beef: Cook for approximately 20 minutes per pound or until an instant-read thermometer inserted into the thickest part of the roast reads 140°F for medium-rare doneness.
- Rest the Meat: Remove the pan from the oven and let the roast rest for 15 minutes. This rest period allows juices to redistribute, ensuring a moist and tender roast when carved.
- Carve and Serve: Slice the roast against the grain, serve warm with the pan sauce and roasted cranberries for a flavorful and festive meal.
Notes
- Marinating overnight enhances flavor and tenderness; however, if short on time, marinating for at least 4 hours will still impart good flavor.
- Use an oven-safe skillet or transfer contents to a roasting pan before placing in the oven.
- Adjust roasting time based on the roast’s weight and desired doneness; use a meat thermometer for best accuracy.
- Leftover cranberries and pan sauce make great accompaniments to mashed potatoes or roasted vegetables.
- For a spicier roast, increase the red pepper flakes slightly according to your preference.
Nutrition
- Serving Size: 1 serving (approx. 6 oz)
- Calories: 420
- Sugar: 8g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
