Cranberry Balsamic Roast Beef (Printable Version)
Juicy ribeye roast infused with cranberry balsamic, garlic, and herbs for a flavorful, aromatic main dish.
# Ingredients Required:
→ Meat
01 -
1.4 to 2.3 kg ribeye roast
→ Marinade
02 -
120 ml balsamic vinegar
03 -
2 garlic cloves, minced
04 -
60 ml cranberry sauce
05 -
30 g brown sugar
06 -
1 tsp red pepper flakes
07 -
Salt to taste
08 -
30 ml olive oil
→ Cooking
09 -
30 ml vegetable oil
10 -
120 ml beef broth
→ Garnish
11 -
200 g fresh cranberries
12 -
6 sprigs thyme
# Guide to Cooking:
01 -
Combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil in a large resealable bag. Pierce ribeye roast thoroughly with a knife, place it in the bag, seal, and massage to coat evenly. Refrigerate overnight, turning occasionally.
02 -
Set oven temperature to 175°C (350°F).
03 -
Remove roast from marinade and pat dry with paper towels to remove excess liquid. Heat vegetable oil over medium heat in a large cast iron pan. Sear roast until deep golden brown on all sides.
04 -
Add reserved marinade and beef broth to the pan, mixing to combine. Scatter fresh cranberries and thyme sprigs around the roast. Transfer pan to the preheated oven.
05 -
Roast for approximately 20 minutes per 450 g (1 lb) or until an internal thermometer reads 60°C (140°F) for medium rare.
06 -
Remove pan from oven and let the roast rest for 15 minutes before carving. Serve with pan sauce and garnish.
# Extra Suggestions:
01 -
Resting the meat after roasting allows juices to redistribute for a juicier and more flavorful result.