Cranberry Balsamic Roast Beef Recipe
This savory Cranberry Balsamic Roast Beef recipe pairs a tender ribeye roast with a tangy, slightly sweet cranberry balsamic glaze. Infused with garlic, thyme, and a touch of heat from red pepper flakes, this dish is perfect for holiday dinners or special occasions. The roast is seared to lock in juices, then roasted to perfection and finished with a vibrant cranberry sauce reduction.
- Prep Time: 15 minutes plus 2+ hours marinating
- Cook Time: 1 hour 20 minutes (for a 4-pound roast)
- Total Time: 3 hours 35 minutes (including marinating and resting)
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Meat
- 3 to 5 pounds ribeye roast
Marinade and Glaze
- 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
Cooking Oils
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
Sauce 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 to create a flavorful marinade for the roast beef.
- Marinate the Roast: Place the ribeye roast in a large dish and pour the marinade over it. Rub the mixture evenly all over the meat. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate.
- Preheat the Oven: Remove the roast from the refrigerator about 30 minutes before cooking to bring it to room temperature. Preheat your oven to 350°F (175°C).
- Sear the Roast: In a large skillet or roasting pan, heat olive oil and vegetable oil over medium-high heat. Once hot, sear the ribeye roast on all sides until a deep brown crust forms, about 3-4 minutes per side. This seals in the juices and adds rich flavor.
- Roast the Beef: Transfer the seared roast to a roasting pan if not already in one. Place in the preheated oven and roast for about 20 minutes per pound for medium rare, or until an internal temperature of 130-135°F (54-57°C) is reached. Use a meat thermometer for accuracy.
- Rest the Meat: 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 redistribute the juices and ensure moistness.
- Make the Cranberry Sauce: While the roast rests, place the skillet or roasting pan used for searing over medium heat. Add beef broth, cranberries, and thyme sprigs. Simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
- Finish the Sauce and Serve: Remove the thyme sprigs and adjust seasoning if necessary. Slice the roast beef against the grain and serve with the warm cranberry balsamic sauce drizzled over the top.
Notes
- For best results, use a meat thermometer to monitor internal temperature accurately.
- Allowing the roast to rest before slicing is crucial for tenderness and juiciness.
- Adjust red pepper flakes to your preferred spice level or omit for milder flavor.
- Cranberry sauce can be substituted with fresh or frozen cranberries as needed.
- This recipe pairs well with roasted vegetables and mashed potatoes.
Keywords: roast beef, cranberry sauce, balsamic vinegar, ribeye roast, holiday roast, beef recipe, savory roast
Find it online: https://busyrecipe.com/cranberry-balsamic-roast-beef-recipe/