Description
This Cranberry Balsamic Roast Beef combines a juicy ribeye roast with a tangy and sweet marinade featuring balsamic vinegar, cranberry sauce, and a hint of spice. Slow-roasted to perfection, this dish offers a beautiful balance of flavors complemented by fresh cranberries and thyme, making it a stunning centerpiece for any special dinner.
Ingredients
Scale
Meat
- 3 to 5 pounds ribeye roast
- Salt to taste
Marinade
- 1/2 cup balsamic vinegar
- 2 garlic cloves, minced
- 1/4 cup cranberry sauce
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes
- 2 tablespoons olive oil
Roasting Additions
- 1/2 cup beef broth
- 2 cups fresh cranberries
- Fresh thyme sprigs
- Vegetable oil (for searing)
Instructions
- Prepare the Marinade: In a large resealable bag, combine the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil thoroughly to create the marinade.
- Marinate the Roast: Pierce the ribeye roast all over with a fork or skewer to help the flavors penetrate. Place the roast into the marinade bag, seal tightly, and refrigerate overnight to soak up all the flavors.
- Preheat Oven: When ready to cook, preheat your oven to 350°F (175°C) to prepare for roasting the beef.
- Sear the Roast: Remove the ribeye from the marinade, wiping off excess liquid. Heat vegetable oil in a hot cast iron pan and sear the roast on all sides until it develops a golden brown crust, locking in the juices and flavor.
- Prepare for Roasting: Pour the reserved marinade and beef broth into the pan with the seared roast. Add fresh cranberries and sprigs of thyme around the meat to infuse aroma and additional taste.
- Roast the Beef: Transfer the pan to the preheated oven and roast the beef for about 20 minutes per pound, or until the internal temperature reaches 140°F (60°C) for medium-rare doneness.
- Rest the Meat: Once roasted, remove the roast from the oven and let it rest, covered loosely with foil, for at least 15 minutes before slicing. This resting period allows the juices to redistribute for a tender, flavorful result.
Notes
- For a spicier roast, increase the red pepper flakes slightly to your preference.
- Be sure to let the roast rest after cooking; it improves the meat’s juiciness and tenderness.
- You can substitute ribeye roast with another cut like sirloin or prime rib if desired, but adjust cooking times accordingly.
- The marinade doubles as a flavorful base for a pan sauce after roasting by simmering with the roast juices.
- Ensure the internal temperature is checked with a meat thermometer for perfect doneness.
