Cranberry Balsamic Roast Beef Recipe

Introduction

This Cranberry Balsamic Roast Beef offers a delicious twist on a classic roast, combining tangy balsamic vinegar and fresh cranberries to create a vibrant and flavorful dish. Perfect for special occasions or a comforting family dinner, it promises a juicy roast with a rich, slightly sweet glaze.

Ingredients

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

Instructions

1. Step 1: In a large, re-sealable food storage bag, combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil to create the marinade.
2. Step 2: 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 even flavor.
3. Step 3: Preheat your oven to 350°F (175°C).
4. Step 4: Remove the roast from the marinade and gently pat it dry with paper towels to remove excess marinade.
5. Step 5: Heat the vegetable oil in a large cast iron pan over medium heat. Sear the roast on all sides until it develops a deep golden brown crust.
6. Step 6: Add the reserved marinade and beef broth to the pan and stir to combine. Toss in the fresh cranberries and thyme sprigs, then transfer the pan to the preheated oven.
7. Step 7: Roast the beef for about 20 minutes per pound, or until a thermometer inserted into the thickest part reads 140°F for medium-rare doneness.
8. Step 8: Remove the roast from the oven and let it rest for 15 minutes before slicing. Serve with the pan sauce spooned over the top.

Tips & Variations

• For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper to the marinade.
• Replace the ribeye roast with a sirloin roast for a leaner option.
• Use fresh cranberry sauce instead of store-bought for a more natural flavor.
• If you don’t have a cast iron pan, a heavy oven-safe skillet works well for searing and roasting.

Storage

Store any leftover roast beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet with a splash of beef broth to keep it moist. The pan sauce can be refrigerated separately and warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the roast for less time?

While marinating overnight is ideal for full flavor, you can marinate the roast for at least 2 hours if you’re short on time. The flavors will be less intense but still delicious.

How do I know when the roast is done?

The best way is to use a meat thermometer. For medium-rare, aim for an internal temperature of 140°F. Let the roast rest afterward, as the temperature will rise several degrees while resting.

Cranberry Balsamic Roast Beef Recipe

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This Cranberry Balsamic Roast Beef recipe features a succulent ribeye roast marinated overnight in a tangy balsamic and cranberry mixture, then seared and oven-roasted with fresh cranberries and thyme for a flavorful and tender main dish perfect for special occasions or holiday meals.

• Author: Nora
• Prep Time: 10 minutes plus overnight marinating time
• Cook Time: Approximately 1 hour 20 minutes to 1 hour 40 minutes (20 minutes per pound for a 4-pound roast)
• Total Time: Overnight marinating plus about 1 hour 30 minutes of cooking and resting
• Yield: 8 to 10 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Marinade and Roast

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

Instructions

1. Prepare the Marinade: In a large resealable food storage bag, combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. This mixture forms a flavorful marinade that will enhance the roast’s taste.
2. Marinate the Roast: Pierce the ribeye roast all over with a knife to allow the marinade to penetrate. Place the roast into the bag with the marinade, seal it tightly, and massage the marinade into the meat. Refrigerate overnight, turning the bag occasionally to evenly coat the beef.
3. Preheat the Oven: Remove the roast from the refrigerator and preheat your oven to 350°F (175°C) for roasting.
4. Prepare for Searing: Take the roast out of the marinade and pat it dry with paper towels to remove excess marinade, which helps achieve a good sear.
5. Sear the Roast: Heat vegetable oil in a large cast iron pan over medium heat. Place the roast into the hot pan and sear it on all sides until a deep golden brown crust forms. This step locks in flavor and juices.
6. Add Liquids and Aromatics: Pour the reserved marinade and beef broth into the pan, stirring gently to combine with the pan juices. Add fresh cranberries and thyme sprigs around the roast to infuse aromatic flavors during roasting.
7. Roast in Oven: Transfer the pan with the roast and added ingredients into the preheated oven. Roast for about 20 minutes per pound, or until an instant-read thermometer inserted into the center registers 140°F (60°C) for medium-rare doneness.
8. Rest and Serve: Remove the roast from the oven and transfer it to a cutting board. Let it rest for 15 minutes to allow juices to redistribute before carving. Serve with the pan sauce and roasted cranberries for a delicious, festive meal.

Notes

• For a different doneness, adjust the roasting time accordingly: 130°F for medium-rare, 145°F for medium.
• The overnight marinade enhances flavor but can be shortened to 4 hours in a pinch.
• Use a meat thermometer for accurate cooking.
• Leftovers make excellent sandwiches or sliced cold for salads.
• Fresh cranberries can be substituted with frozen if out of season; thaw before use.

Keywords: roast beef, cranberry, balsamic vinegar, ribeye roast, holiday roast, oven roasted beef, cranberry sauce, thyme, marinated roast beef