Cranberry Balsamic Roast Beef (Printable Version)
Juicy ribeye roast marinated with balsamic, cranberry sauce, and spices, then seared and oven-roasted with thyme.
# Ingredients Required:
→ Main
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 -
25 g brown sugar
06 -
1 teaspoon red pepper flakes
07 -
Salt to taste
08 -
30 ml olive oil
→ Cooking
09 -
30 ml vegetable oil
10 -
120 ml beef broth
11 -
200 g fresh cranberries
12 -
6 sprigs fresh 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 suitable for the roast.
02 -
Pierce the ribeye roast thoroughly with a knife and place it inside the marinade bag. Seal the bag and massage to distribute the marinade evenly. Refrigerate overnight, turning occasionally.
03 -
Set the oven temperature to 175°C (350°F).
04 -
Remove the roast from the marinade and pat dry with paper towels to remove excess moisture.
05 -
Heat vegetable oil in a large cast iron skillet over medium heat. Sear the roast on all sides until a deep golden brown crust forms.
06 -
Add reserved marinade, beef broth, fresh cranberries, and thyme to the skillet. Transfer the skillet to the preheated oven and roast for approximately 20 minutes per 450 grams of meat or until a meat thermometer registers 60°C for medium-rare doneness.
07 -
Remove the roast from the oven and allow it to rest for 15 minutes before slicing. Serve with the pan sauce.
# Extra Suggestions:
01 -
Allowing the roast to marinate overnight enhances flavor penetration and tenderness.