Cranberry Balsamic Roast Beef Recipe
This Cranberry Balsamic Roast Beef recipe delivers a juicy, tender ribeye roast infused with a tangy-sweet marinade of balsamic vinegar, cranberry sauce, and fragrant herbs. Perfectly seared and slow-roasted to medium rare, it’s an elegant dish featuring a vibrant cranberry and thyme pan sauce that adds a burst of flavor to every bite.
- Prep Time: 15 minutes plus overnight marinating
- Cook Time: Approximately 1.5 to 2 hours depending on roast size
- Total Time: Approximately 1.5 to 2 hours plus overnight marinating
- Yield: 6 to 8 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Marinade
- 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
Roast Beef
- 3 to 5 pounds ribeye roast
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
- 2 cups cranberries
- 6 sprigs thyme
Instructions
- 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. Mix well and set aside.
- Marinate the Beef. Pierce the ribeye roast all over with a knife. Place it into the marinade bag, seal, and massage the marinade into the meat. Refrigerate overnight, turning the bag occasionally to ensure even marinating.
- Preheat the Oven. Heat your oven to 350°F (175°C) to prepare for roasting the beef.
- Remove Excess Marinade. Take the beef out of the marinade and gently wipe with paper towels to remove excess liquid to allow proper searing.
- Sear the Roast. Heat vegetable oil over medium heat in a large cast iron pan. Place the roast in the hot pan and sear until it develops a deep golden brown crust on all sides, locking in flavor and juices.
- Prepare for Roasting. Add the reserved marinade and beef broth to the pan, stirring to combine. Then add fresh cranberries and thyme sprigs.
- Roast the Beef. Transfer the pan to the preheated oven and roast the beef for about 20 minutes per pound, or until an internal temperature of 140°F (60°C) is reached for medium rare.
- Rest before Serving. Remove the roast from the oven and let it rest for 15 minutes. This helps the juices redistribute, making the beef tender and juicy. Carve and serve with the pan sauce featuring cranberries and thyme.
Notes
- Marinating overnight enhances flavor and tenderness.
- Use a meat thermometer to ensure perfect doneness.
- Allowing the roast to rest before slicing keeps it moist.
- Adjust red pepper flakes to taste for spice preference.
- For a thicker pan sauce, simmer the sauce on stovetop after roasting.
Keywords: roast beef, cranberry balsamic roast, ribeye roast, balsamic vinegar marinade, holiday roast, thyme, cranberry sauce, cast iron pan, seared roast
Find it online: https://kitchenbyrita.com/cranberry-balsamic-roast-beef-recipe/
