Description
This Cranberry Balsamic Roast Beef is tender, juicy, and slow-roasted in a sweet-tangy cranberry balsamic glaze. A stunning, flavor-packed dish perfect for holidays, gatherings, or a cozy dinner at home.
Ingredients
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3 to 5 pounds ribeye roast
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1/2 cup balsamic vinegar
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2 garlic cloves, minced
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1/4 cup cranberry sauce
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2 tablespoons brown sugar
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1 teaspoon red pepper flakes
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Salt to taste
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2 tablespoons olive oil
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2 tablespoons vegetable oil
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1/2 cup beef broth
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2 cups fresh cranberries
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6 sprigs thyme
Instructions
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In a large resealable bag, combine the balsamic vinegar, garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil.
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Pierce the roast all over with a knife, then place it in the marinade. Seal the bag, massage gently, and refrigerate overnight.
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Preheat oven to 350°F.
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Remove the roast from the marinade and pat lightly with a paper towel.
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Heat vegetable oil in a cast-iron skillet over medium heat. Sear the roast on all sides until deeply browned.
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Add the marinade, beef broth, cranberries, and thyme to the skillet.
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Transfer the skillet to the oven and roast for about 20 minutes per pound, or until internal temperature reaches 140°F for medium-rare.
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Let rest 15 minutes before slicing. Serve with the pan sauce spooned on top.
Notes
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Marinating overnight creates the best flavor and tenderness.
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Fresh cranberries burst during roasting, adding natural thickness to the sauce.
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For a thicker sauce, simmer pan juices on the stovetop after cooking.
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Use a meat thermometer for perfect doneness every time.
- Prep Time: 10 minutes + overnight marinating
- Cook Time: 1 hour 20 minutes (varies by roast size)
- Category: Dinner / Holiday Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 480 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 120 mg