Description
This Cranberry Balsamic Roast Beef recipe offers a flavorful twist on a classic ribeye roast, combining the tangy sweetness of balsamic vinegar and cranberry sauce with aromatic garlic and thyme. Perfect for festive gatherings or a special family dinner, the roast boasts a tender, juicy interior with a beautifully caramelized crust.
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
- 2 tablespoons vegetable oil
Additional Ingredients
- 1/2 cup beef broth
- 2 cups cranberries
- 6 sprigs thyme
Instructions
- Prepare the Marinade: In a bowl, combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, and salt. Mix well until the sugar dissolves and the ingredients meld into a smooth marinade.
- Marinate the Ribeye: Place the ribeye roast in a large resealable plastic bag or shallow dish. Pour the marinade over the meat, ensuring it is evenly coated. Seal and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the roast.
- Preheat the Oven: Remove the roast from the marinade and let it come to room temperature for about 30 minutes. Preheat your oven to 375°F (190°C) to prepare for roasting.
- Sear the Roast: Heat olive oil and vegetable oil in a large ovenproof skillet or roasting pan over medium-high heat. Once hot, sear the ribeye on all sides until browned, about 3-4 minutes per side. This locks in juices and builds flavor.
- Add Broth, Cranberries, and Thyme: Pour beef broth into the pan around the roast, add fresh cranberries and thyme sprigs. These will create a flavorful roasting environment and help form the sauce.
- Roast the Beef: Transfer the skillet or roasting pan to the preheated oven. Roast uncovered for about 1 hour to 1 hour 15 minutes, or until an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium is reached. Baste occasionally with pan juices for added moisture.
- Rest the Roast: Remove the roast from the oven and transfer it to a cutting board. Tent with foil and let it rest for 15-20 minutes to allow juices to redistribute, ensuring a tender and juicy roast.
- Prepare the Sauce: While the roast rests, place the roasting pan over medium heat on the stovetop. Stir the pan juices, cranberries, and thyme remnants until cranberries soften and the sauce thickens slightly, about 5-7 minutes.
- Serve: Slice the roast beef against the grain and serve with the warm cranberry balsamic sauce drizzled over the top for a perfect balance of savory and sweet flavors.
Notes
- Marinating overnight enhances the flavor and tenderness of the roast.
- Use a meat thermometer to ensure perfect doneness and avoid overcooking.
- For a spicier kick, increase the red pepper flakes slightly.
- The leftover sauce can be strained and served as a gravy or used for other dishes.
- Letting the meat rest before slicing is crucial for juicy slices.
Keywords: ribeye roast, roast beef, balsamic vinegar, cranberry sauce, holiday roast, savory roast, balsamic cranberry beef