Cranberry Balsamic Roast Beef Recipe
A succulent ribeye roast marinated in a tangy cranberry and balsamic mixture, infused with garlic, herbs, and a hint of spice, then seared and oven-roasted to perfection. This dish makes an impressive and flavorful centerpiece for a dinner party or special occasion, combining the rich taste of beef with the bright, tart notes of fresh cranberries and balsamic vinegar.
- Prep Time: 5 Minutes
- Cook Time: 60 Minutes
- Total Time: 65 Minutes
- Yield: 8 Servings (1 ribeye roast)
- Category: Main Dishes
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Beef and Marinade
- 1.4 to 2.3 kilograms ribeye roast
- 120 millilitres balsamic vinegar
- 2 garlic cloves, finely minced
- 60 millilitres cranberry sauce
- 24 grams brown sugar
- 1 teaspoon red pepper flakes
- Salt, as needed
- 30 millilitres olive oil
For Cooking
- 30 millilitres vegetable oil
- 120 millilitres beef broth
- 200 grams fresh cranberries
- 6 sprigs fresh thyme
Instructions
- Prepare Marinade: In a large resealable food storage bag, combine the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. Mix well and set aside.
- Marinate the Roast: Pierce the ribeye roast all over with a sharp knife to help the marinade penetrate. Place the roast in the bag with the marinade, seal, and massage to coat thoroughly. Refrigerate overnight, turning the bag occasionally to ensure even marination.
- Preheat Oven: Bring the oven to 175°C (350°F) to prepare for roasting.
- Prepare Roast for Searing: Remove the roast from the marinade and gently pat dry with paper towels to remove excess liquid. Reserve the marinade for cooking.
- Sear the Roast: Heat the vegetable oil in a large oven-safe cast iron skillet over medium heat. Once hot, sear the roast on all sides until it develops a deeply golden brown crust, locking in juices and flavor.
- Add Liquids and Herbs: Pour the reserved marinade into the pan, then add the beef broth and stir to combine. Scatter the fresh cranberries and thyme sprigs around the roast.
- Roast in Oven: Transfer the skillet to the preheated oven and roast for approximately 20 minutes per 450 grams of meat, or until an internal temperature of 60°C (140°F) is reached for medium rare doneness.
- Rest and Serve: Remove the roast from the oven and allow it to rest for 15 minutes before slicing. Resting helps retain the juices and ensures even slicing. Serve with the pan sauce and roasted cranberries.
Notes
- Allow the roast to rest after cooking to preserve juiciness and ensure the meat slices evenly.
- Marinating overnight enhances the flavor and tenderness of the roast.
- Use a cooking thermometer to accurately check internal temperature for perfect doneness.
- Adjust red pepper flakes to suit preferred spice levels.
- Ensure the pan used for searing is oven-safe to facilitate transferring from stovetop to oven.