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Cranberry Balsamic Roast Beef Recipe

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3.9 from 85 reviews

  • Author: Diane
  • Total Time: 1 hour 15 minutes (excluding marinating time)
  • Yield: 6 servings

Description

This Cranberry Balsamic Roast Beef is a deliciously tender and flavorful roast featuring a tangy balsamic and cranberry marinade. Enhanced with garlic, brown sugar, and red pepper flakes, this recipe balances sweet, savory, and subtle heat. Perfectly seared and roasted to medium rare, it’s served with a rich pan sauce made from the marinade, beef broth, fresh cranberries, and fragrant thyme. Ideal for holiday meals or special occasions.

Ingredients

For the 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

For the Roast

  • 3 to 5 pounds ribeye roast
  • 2 tablespoons vegetable oil
  • 1/2 cup beef broth
  • 2 cups cranberries
  • 6 sprigs thyme

Instructions

  1. Prepare the Marinade: In a large, re-sealable food storage bag, combine the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. Mix well to blend all ingredients together and set aside.
  2. Marinate the Roast: Pierce the ribeye roast all over with a knife to help absorb flavors, then place the roast inside the marinade bag. Seal the bag tightly and massage it to coat the meat thoroughly. Refrigerate overnight, turning the bag occasionally to ensure even marination.
  3. Preheat Oven: When ready to cook, preheat the oven to 350°F (175°C).
  4. Prepare the Roast for Cooking: Remove the roast from the marinade and pat it dry gently with a paper towel to remove excess marinade, which helps in getting a good sear.
  5. Sear the Roast: Heat the vegetable oil in a large cast iron pan over medium heat until shimmering. Place the beef roast in the hot pan and sear on all sides until a deep golden brown crust forms, locking in the juices and flavor.
  6. Add Liquids and Aromatics: Pour the reserved marinade and 1/2 cup beef broth into the pan. Stir gently to combine with the pan drippings. Add the fresh cranberries and thyme sprigs on top of the roast for enhanced flavor.
  7. Roast in Oven: Transfer the pan to the preheated oven. Roast the beef for about 20 minutes per pound, or until a meat thermometer inserted into the center reads 140°F (60°C) for medium rare doneness.
  8. Rest the Meat: Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes to allow juices to redistribute.
  9. Serve: Carve the roast beef into slices and serve warm with the pan sauce made from the cooking juices, cranberries, and broth. Enjoy the balance of tangy, sweet, and savory flavors.

Notes

  • For a more intense cranberry flavor, use homemade cranberry sauce or a high-quality brand.
  • Adjust red pepper flakes to your preferred spice level; omit for a milder dish.
  • Letting the meat rest after roasting is crucial for juicy slices.
  • You can use a different cut of beef suitable for roasting, but adjust cooking time accordingly.
  • If you prefer your roast more well done, cook until the internal temperature reaches 150-160°F.
  • Prep Time: 15 minutes (plus overnight marinating time)
  • Cook Time: 1 hour (depending on the size of the roast)
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

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