Cranberry Balsamic Roast Beef

This cranberry balsamic roast beef recipe is perfect for those weekend dinners when you want something impressive but simple enough to manage at home. The cranberries and balsamic vinegar create a beautiful balance of sweet and tangy that elevates the rich beef without overpowering it.

I first made this after finding a jar of tangy cranberry sauce during holiday clean-out and it quickly became a family favorite for special occasions.

Ingredients

• Ribeye roast: between 3 to 5 pounds for a good size roast that remains juicy and tender. Look for marbling throughout the meat as it ensures flavor and tenderness
• Balsamic vinegar: adds a rich tanginess and depth that cuts through the beef’s richness. Choose a quality vinegar with a balance of sweetness and acidity
• Garlic cloves: minced fresh garlic provides a punch of savory aroma and flavor that complements the marinade
• Cranberry sauce: brings sweetness and body to the sauce. Use one with whole cranberries if possible for texture and brightness
• Brown sugar: sweetens and balances the tartness of the vinegar and cranberries. Opt for light brown sugar for a mild molasses taste
• Red pepper flakes: add a gentle heat that lifts the flavors without overwhelming the dish
• Salt: to taste important for seasoning the meat and enhancing all the other flavors
• Olive oil: helps the marinade cling to the roast and softens the acidity of the balsamic
• Vegetable oil: used for searing because it has a higher smoke point and creates a perfect crust
• Beef broth: adds moisture and richness to the pan sauce, enriching the flavors during roasting
• Fresh cranberries: added during the roast provide bursts of tart flavor and brighten the dish
• Fresh thyme sprigs: offer a herbal note that pairs beautifully with beef and fruit

Instructions

Combine The Marinade:

Combine the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt and olive oil in a large resealable bag. This blend creates the perfect balance of sweet, tart and spicy that will infuse the beef. Make sure everything is well mixed before adding the roast.

Marinate The Beef:

Pierce the roast all over with a sharp knife to help the marinade penetrate deeply. Place the roast in the bag with the marinade, close it tightly and massage the meat so it is fully coated. Refrigerate overnight turning occasionally to evenly marinate.

Preheat The Oven:

Set your oven to 350 degrees Fahrenheit. This temperature allows the roast to cook through evenly while the flavors concentrate in the pan.

Sear The Roast:

Remove the roast from the marinade and pat it dry with paper towels. This prevents steaming and helps get a crisp crust. Heat vegetable oil in a heavy cast iron pan over medium heat. Place the roast in the hot pan and sear each side until deep golden brown. This caramelization adds incredible flavor.

Add Ingredients To The Pan:

Pour the reserved marinade and beef broth into the pan. Stir gently to combine the flavorful bits stuck to the bottom. Add fresh cranberries and thyme sprigs on top. This mix will bubble and concentrate during roasting adding layers of flavor.

Roast The Beef:

Place the pan in the oven and roast about 20 minutes per pound for medium rare or until the internal temperature reads 140 degrees Fahrenheit. This slow roasting keeps the meat juicy and tender.

Rest Before Serving:

Remove the roast from the oven and let it rest for 15 minutes tented loosely with foil. Resting redistributes the juices making the meat easier to carve and more flavorful. Serve sliced with the pan sauce spooned over.

I love using fresh thyme here because it lifts the dish with its bright herbal aroma. One holiday I made this roast and the scent of thyme filled the house bringing everyone to the kitchen before dinner.

Storage tips

Store leftover roast beef tightly wrapped in foil or airtight containers in the refrigerator for up to four days. The pan sauce can be strained and refrigerated separately to preserve its flavor. Reheat gently on the stove or in the oven to avoid drying out the meat

Ingredient swaps

If you do not have ribeye roast try a chuck roast which is more affordable but still very flavorful though it will need slightly longer cooking. In place of cranberry sauce use pomegranate molasses for a tangy sweet twist. Fresh rosemary can be substituted for thyme for a piney herbal note

Serving ideas

Serve the beef sliced over creamy mashed potatoes or buttered egg noodles to soak up the pan sauce. A side of roasted root vegetables like carrots and parsnips pairs wonderfully. Leftovers make for fantastic hearty sandwiches with a smear of horseradish mayo

I learned the hard way that searing in a cast iron pan releases amazing flavors that end up in the pan sauce so use that pan to roast the meat too if possible.

Frequently Asked Recipe Questions

→ How long should the beef roast marinate?

Marinate the ribeye roast overnight in the balsamic and cranberry mixture to allow the flavors to fully penetrate the meat.

→ What is the best way to sear the roast?

Heat vegetable oil in a heavy pan over medium heat and sear the roast on all sides until deep golden brown to lock in juices and develop flavor.

→ Can I use other cuts of beef instead of ribeye?

While ribeye is ideal for tenderness, chuck or sirloin roasts can be used but may require adjusted cooking times for optimal tenderness.

→ What internal temperature indicates medium-rare doneness?

For medium-rare, roast until a thermometer reads about 140°F, then rest the meat to retain juiciness before slicing.

→ How are cranberries incorporated during cooking?

Fresh cranberries are added to the pan along with thyme and broth before roasting, which infuses the beef with their tart, fruity flavors.

→ What side dishes complement this roast beef?

Roasted vegetables, creamy mashed potatoes, or a crisp green salad balance the rich, tangy flavors beautifully.