Dinner

Cranberry Balsamic Roast Beef Recipe

ByRita Bennet December 21, 2025December 21, 2025

Introduction

This Cranberry Balsamic Roast Beef offers a flavorful twist on a classic roast, combining the tangy sweetness of cranberries and balsamic vinegar with the rich taste of ribeye. Perfect for a special dinner, it’s both elegant and easy to prepare.

A close-up view of a cooked piece of meat cut into thick slices, showing a pink inside and a dark brown crust on the edges. The meat sits in a deep black pan, covered partly with a shiny dark sauce that has many whole bright red cranberries and small green thyme sprigs scattered over and around it. The meat looks juicy and tender, with a caramelized and slightly charred top layer. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a large re-sealable food storage bag, combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. Set aside.
Step 2: Pierce the ribeye roast all over with a knife and place it inside the bag with the marinade. Seal the bag and massage the roast to coat it evenly. Refrigerate overnight, turning occasionally to marinate.
Step 3: Preheat your oven to 350°F (175°C).

Step 4: Remove the roast from the marinade and pat it dry with paper towels to remove excess marinade.
Step 5: Heat vegetable oil in a large cast iron pan over medium heat. Sear the roast until it develops a deep golden brown crust on all sides.
Step 6: Pour the reserved marinade and beef broth into the pan. Add fresh cranberries and thyme sprigs, then transfer the pan to the preheated oven.

Step 7: Roast for about 20 minutes per pound, or until an internal thermometer reads 140°F (60°C) for medium rare.
Step 8: Remove the roast from the oven and let it rest for 15 minutes before carving. Serve with the pan sauce and cranberries.

Tips & Variations

For a spicier kick, increase the red pepper flakes slightly or add a pinch of cayenne pepper to the marinade.

If fresh cranberries are unavailable, frozen cranberries work well; just rinse them before using.
Use a meat thermometer to ensure perfect doneness without overcooking.
For extra flavor, insert slivers of garlic into the roast before marinating.

Storage

Store leftover roast beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop with a little beef broth to keep it moist. The pan sauce can be refrigerated separately and reheated before serving.

How to Serve

The image shows a round white plate with several slices of medium-rare roast beef arranged in a layered, overlapping pattern, showing a pink center with browned edges. On top of the meat is a dark, glossy sauce with a thick texture, mixed with whole bright red cranberries and small chunks. Fresh green thyme sprigs are laid across the dish as garnish. A vintage silver fork rests on the upper side of the plate. The plate is placed on a wrinkled grey cloth, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other roasts like sirloin or tenderloin can be used, but cooking times will vary. Monitor internal temperature closely for best results.

Is it necessary to marinate overnight?

While marinating overnight enhances flavor and tenderness, you can marinate for at least 2 hours if short on time. The longer the better for deeper flavor.