Cranberry Balsamic Roast Beef

This Cranberry Balsamic Roast Beef shines as a fantastic centerpiece for dinner when you want something comforting yet a bit special. It blends tangy and sweet notes from the cranberry and balsamic that elevate a classic roast to something memorable without fuss.

I originally made this after picking up leftover cranberries from a market and loved how the roast absorbed the sweet and sharp marinade. It quickly became a favorite for relaxed weekend dinners.

Ingredients

• Ribeye roast: from 3 to 5 pounds choose a cut with good marbling for tenderness and flavor
• Balsamic vinegar: adds a deep fruity acidity that balances the sweetness in the marinade opt for a quality aged one if possible
• Garlic cloves: should be fresh and finely minced to release that sharp aromatic punch
• Cranberry sauce: brings sweetness and a hint of tartness homemade or store-bought works but fresh homemade will give a brighter finish
• Brown sugar: rounds out the tart and savory components giving a gentle caramelized note
• Red pepper flakes: for a subtle heat adjust based on your spice tolerance
• Salt: essential for seasoning and enhancing flavor use kosher salt or sea salt for better dissolving
• Olive oil and vegetable oil: used for both marinade binding and searing pick fresh extra virgin olive oil for marinade to add subtle richness
• Beef broth: adds moisture during roasting and helps create a delicious pan sauce
• Fresh cranberries: add bursts of tartness and texture during roasting
• Sprigs of thyme: for an earthy herbal touch choose firm and fragrant herbs

Instructions

Build The Marinade:

Combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil in a large resealable bag. Stir well to create a balanced flavorful marinade that will soak into the beef.

Marinate The Roast:

Pierce the beef roast with a knife all over to allow marinade penetration. Place the roast in the bag with the marinade. Seal and massage gently to coat fully. Refrigerate overnight, turning every few hours so the meat soaks evenly.

Prepare For Roasting:

Preheat oven to 350 degrees Fahrenheit. Remove the roast from the marinade and pat dry with paper towels to prevent excess moisture and ensure a good sear.

Sear The Beef:

Heat vegetable oil in a large cast iron pan over medium heat. Carefully place the roast in the hot pan and sear on all sides until a deep golden brown crust forms. This caramelization locks in juices and builds flavor layers.

Combine And Roast:

Pour the reserved marinade and the beef broth into the pan. Stir slightly to mix and add fresh cranberries and thyme sprigs. Transfer the pan to the oven.

Roast Until Perfect:

Cook approximately 20 minutes per pound, or until a thermometer inserted in the thickest part of the roast reads 140 degrees Fahrenheit for medium rare. Adjust time according to your preferred doneness.

Rest And Serve:

Remove the roast from the oven and let rest for 15 minutes uncovered. This resting allows the juices to redistribute making the meat tender and juicy. Slice against the grain, serve with pan sauce and fresh sides.

I especially love the fresh cranberries that pop with tartness against the rich beef and sweet balsamic glaze. The thyme adds an herby aroma that reminds me of cozy family gatherings where this roast was the star of the table.

Storage tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or on the stove with a splash of beef broth to keep it moist.

Ingredient swaps

If ribeye is not available try a chuck roast for a more budget-friendly option but cook longer to tenderize. Substitute fresh cranberries with dried ones soaked in warm water for 10 minutes if fresh are unavailable.

Serving ideas

Pairs beautifully with mashed potatoes or roasted root vegetables. A simple green salad or steamed green beans bring lightness to the meal.

Patting the roast dry before searing is essential for a perfect crust. Using a meat thermometer ensures ideal doneness while letting the meat rest keeps it juicy.

Frequently Asked Recipe Questions

→ What cut of beef works best for this dish?

A ribeye roast is ideal due to its marbling and tenderness, which enhances the flavor and juiciness when roasted.

→ How long should the roast marinate?

Marinate the beef overnight to allow the cranberry balsamic mixture to deeply infuse the meat with flavor.

→ Why sear the roast before roasting?

Searing locks in juices and creates a flavorful crust, adding depth and texture to the finished roast.

→ Can fresh cranberries be used instead of sauce?

Yes, fresh cranberries add tartness and a burst of flavor, complementing the balsamic glaze nicely during roasting.

→ What internal temperature ensures medium rare doneness?

Roast until the internal temperature reaches 140°F, resulting in tender, juicy, medium rare meat.