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Cranberry Balsamic Roast Beef (Holiday Roast)

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  • Author: Elina
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes plus overnight marinating
  • Yield: 6 to 8 servings 1x
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Cranberry Balsamic Roast Beef recipe offers a flavorful and tender ribeye roast infused with a tangy cranberry and balsamic marinade. The roast is marinated overnight, seared to lock in juices, and then oven-roasted with fresh cranberries and thyme for a succulent, aromatic dish perfect for special occasions or hearty family dinners.

Ingredients

Scale

Beef 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

Cooking and Garnish

  • 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 tenderize and infuse the ribeye roast.
  2. Marinate the Beef: Pierce the ribeye roast all over with a knife to help the marinade penetrate. Place the roast in the bag with the marinade, seal it, and massage the mixture over the meat thoroughly. Refrigerate overnight, turning the bag occasionally to ensure even marination.
  3. Preheat the Oven: Remove the roast from the fridge and set the oven to preheat at 350°F (175°C) to prepare for roasting after searing.
  4. Prepare the Roast for Cooking: Take the roast out of the marinade, wiping excess off with paper towels to avoid burning during searing.
  5. Sear the Roast: Heat vegetable oil in a large cast iron pan over medium heat. Sear the beef on all sides until deep golden brown, which seals in flavor and juices.
  6. Add Liquids and Aromatics: Pour the reserved marinade and 1/2 cup beef broth into the pan, stirring to combine. Add fresh cranberries and thyme sprigs to the pan to roast alongside the beef, enhancing flavor and creating a delicious pan sauce.
  7. Roast in Oven: Transfer the pan into the preheated oven. Roast approximately 20 minutes per pound or until a meat thermometer reads 140°F (60°C) for medium rare doneness.
  8. Rest the Meat: Remove the roast from the oven and let it rest for 15 minutes. This resting period allows juices to redistribute, resulting in a moist and tender roast.
  9. Carve and Serve: Slice the roast and serve it hot with the pan sauce and roasted cranberries for a balanced and festive meal.

Notes

  • Marinating the roast overnight greatly enhances flavor and tenderness.
  • Use a meat thermometer to ensure perfect doneness and avoid overcooking.
  • Searing locks in the juices and adds a rich, caramelized crust.
  • Letting the meat rest before carving is crucial to keep it juicy.
  • If fresh cranberries are unavailable, frozen can be used but may slightly alter texture.

Find it online: https://recipes.mbeams.com/cranberry-balsamic-roast-beef-holiday-roast/