Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cranberry Balsamic Roast Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 65 reviews

This Cranberry Balsamic Roast Beef recipe combines the rich, savory flavor of a ribeye roast with a tangy and sweet cranberry balsamic marinade. Perfect for a festive dinner or special occasion, the roast is marinated overnight, seared to lock in juices, and then oven-roasted to medium rare perfection. The dish is complemented by a vibrant pan sauce featuring fresh cranberries and thyme, adding a burst of color and seasonal taste.

  • Total Time: 1 hour 5 minutes plus overnight marinating
  • Yield: 6 to 8 servings

Ingredients

For the 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

For the Roast Beef

  • 3 to 5 pounds ribeye roast
  • 2 tablespoons vegetable oil
  • 1/2 cup beef broth
  • 2 cups cranberries
  • 6 sprigs thyme

Instructions

  1. Prepare the Marinade and Marinate Beef: In a large re-sealable food storage bag, combine the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. Pierce the ribeye roast all over with a knife and place it in the bag. Seal the bag and massage the marinade into the meat. Refrigerate overnight, turning the bag occasionally to ensure the roast is evenly marinated.
  2. Preheat Oven: Remove the marinated roast from the refrigerator about 30 minutes before cooking. Preheat the oven to 350°F (175°C) to prepare for roasting.
  3. Sear the Roast: Remove the roast from the marinade and pat it dry with paper towels to remove excess moisture. Heat the vegetable oil in a large cast iron pan over medium heat. Once hot, place the roast into the pan and sear, turning occasionally, until it develops a deep golden brown crust on all sides, locking in the juices.
  4. Add Marinade, Broth, Cranberries, and Thyme: Pour the reserved marinade and 1/2 cup beef broth into the pan with the seared roast. Mix gently to combine the liquids. Add the fresh cranberries and thyme sprigs around the roast to infuse flavor.
  5. Roast in the Oven: Transfer the cast iron pan into the preheated oven. Roast the beef for approximately 20 minutes per pound, or until a meat thermometer inserted into the thickest part reads 140°F (60°C) for medium rare doneness.
  6. Rest and Serve: Remove the roast from the oven and place it on a cutting board. Let it rest for 15 minutes to allow the juices to redistribute. Carve the roast and serve with the pan sauce, which is infused with the marinated flavors and cranberries.

Notes

  • Marinating overnight enhances flavor and tenderness but can be reduced to 4 hours if pressed for time.
  • Adjust red pepper flakes for desired spice level.
  • Use a meat thermometer to ensure perfect doneness.
  • Letting the meat rest after roasting is crucial to keep it juicy.
  • Fresh cranberries can be substituted with frozen cranberries if fresh are unavailable.
  • For a thicker pan sauce, simmer the sauce separately after roasting until reduced.
  • Author: Amelia
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://recipesvibe.com/cranberry-balsamic-roast-beef-recipe/