Cranberry Balsamic Roast Beef Recipe
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.
- 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
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
- 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.
- 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.
- Preheat the Oven: Remove the roast from the refrigerator and preheat your oven to 350°F (175°C) for roasting.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://servedbynora.com/cranberry-balsamic-roast-beef-recipe/
