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Cranberry Balsamic Roast Beef Recipe

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  • Author: Mia
  • Prep Time: 15 minutes (including marinating prep, excluding overnight refrigeration)
  • Cook Time: 1 hour 20 minutes (approximate for a 4-pound roast)
  • Total Time: Overnight marination plus 1 hour 35 minutes
  • Yield: 6 to 8 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Description

This Cranberry Balsamic Roast Beef recipe features a tender ribeye roast marinated overnight in a tangy balsamic and cranberry sauce blend. It’s seared to develop a caramelized crust, then slow-roasted with fresh cranberries and thyme for a flavorful, juicy finish. Perfect for a festive meal or special occasion, this roast combines savory and sweet notes for a delightful main course.

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 and Cooking

  • 3 to 5 pounds ribeye roast
  • 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. Mix well to create the marinade.
  2. Marinate the Roast: Pierce the ribeye roast all over with a knife to allow flavors to penetrate. Place the roast into the marinade-filled bag, seal it, and massage the marinade into the meat. Refrigerate overnight, turning the bag occasionally to evenly coat.
  3. Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare for roasting.
  4. Prepare Roast for Searing: Remove the roast from the marinade and pat it dry with paper towels to avoid excess moisture during searing.
  5. Sear the Roast: Heat vegetable oil in a large cast iron pan over medium heat. Once hot, place the roast in the pan and sear each side until a deep golden-brown crust forms, which seals in juices.
  6. Add Liquids and Aromatics: Pour the reserved marinade and 1/2 cup beef broth into the pan, stirring lightly. Add fresh cranberries and thyme sprigs to the pan to enhance the flavor during roasting.
  7. Roast in Oven: Transfer the pan with the roast into the preheated oven. Roast for about 20 minutes per pound, or until an internal 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 before carving. This allows juices to redistribute, ensuring a moist and tender roast.
  9. Serve: Carve the roast and serve with the pan sauce made from the drippings, cranberries, and marinade for a delicious accompaniment.

Notes

  • For medium doneness, cook until internal temperature reaches 150°F (66°C).
  • Use fresh cranberries for the best texture and tangy flavor.
  • Allowing the roast to marinate overnight enhances the depth of flavor.
  • Use a meat thermometer to ensure perfect doneness.
  • Letting the roast rest after cooking is essential to keep it juicy.

Nutrition

  • Serving Size: 1 slice (approx. 6 oz)
  • Calories: 420 kcal
  • Sugar: 8 g
  • Sodium: 420 mg
  • Fat: 28 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 32 g
  • Cholesterol: 105 mg

Find it online: https://mealsbymia.com/cranberry-balsamic-roast-beef-recipe/