Description
A tender roast beef with a sweet and tangy cranberry balsamic glaze, perfect for holiday gatherings.
Ingredients
Scale
- 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 cranberries
- 6 sprigs thyme
Instructions
- Combine balsamic vinegar, garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil in a large resealable bag.
- Pierce the roast all over and place it in the bag. Massage with the marinade. Refrigerate overnight, turning occasionally.
- Preheat oven to 350°F.
- Remove roast from marinade and wipe off excess.
- Heat vegetable oil in a cast iron pan over medium heat. Sear the roast on all sides until golden brown.
- Add marinade, beef broth, cranberries, and thyme to the pan. Transfer to the oven.
- Roast for 20 minutes per pound or until internal temperature reaches 140°F for medium rare.
- Let rest for 15 minutes before slicing and serving with pan sauce.
Notes
- For a deeper flavor, marinate the roast for up to 24 hours.
- Use fresh or frozen cranberries.
- Adjust red pepper flakes for more or less heat.
- Prep Time: 15 min
- Cook Time: 1 hour 20 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 12g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Cranberry Balsamic Roast Beef, holiday recipes, Christmas dinner, beef roast, festive meals