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Cranberry Balsamic Roast Beef

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3.9 from 33 reviews

This Cranberry Balsamic Roast Beef is a flavorful, tender ribeye roast marinated in a tangy balsamic and cranberry sauce, then seared and oven-roasted to perfection. The combination of sweet cranberries, aromatic thyme, and a hint of spice from red pepper flakes creates a deliciously balanced roast beef perfect for holiday dinners or special occasions.

Ingredients

Scale

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

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

Instructions

  1. Prepare the Marinade: Combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil in a large resealable food storage bag that can fit the ribeye roast. Mix thoroughly to combine the marinade.
  2. Marinate the Roast: Pierce the ribeye roast all over with a knife, then place it into the marinade bag. Seal the bag and massage the marinade into the meat ensuring full coverage. Refrigerate overnight, turning the bag occasionally to allow the flavors to penetrate the beef.
  3. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for roasting.
  4. Prepare the Roast for Searing: Remove the roast from the marinade, wiping it gently with paper towels to remove excess liquid which helps achieve a good sear.
  5. Sear the Roast: Heat vegetable oil in a large cast iron pan over medium heat. Once hot, place the roast in the pan and sear it on all sides until it turns a deep golden brown. This step locks in delicious flavors and juices.
  6. Add Liquids and Aromatics: Pour the reserved marinade and beef broth into the pan with the roast. Stir to combine the liquids, then add fresh cranberries and thyme sprigs around the meat.
  7. Roast in the Oven: Transfer the entire pan into the preheated oven. Roast the beef for about 20 minutes per pound or until an internal thermometer inserted into the thickest part of the meat reaches 140°F for medium rare doneness.
  8. Rest the Meat: Remove the roast from the oven and allow it to rest on a cutting board for 15 minutes. This resting period helps redistribute the juices throughout the meat, ensuring a moist and tender final result.
  9. Carve and Serve: Slice the roast against the grain and serve with the pan sauce made from the marinade, beef broth, cranberries, and thyme for a flavorful accompaniment.

Notes

  • For a milder flavor, reduce or omit the red pepper flakes.
  • Allowing the beef to marinate overnight enhances flavor and tenderness.
  • Use a meat thermometer to avoid overcooking; medium rare is best at 140°F.
  • If you prefer a thicker sauce, reduce the pan juices over medium heat before serving.
  • Resting the roast is crucial to maintain juiciness.

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