Cranberry Roast Beef: The Ultimate Ribeye Recipe
Introduction to Cranberry Roast Beef
Cranberry Roast Beef is a delightful dish that combines the rich flavors of ribeye roast with the tartness of cranberries, creating a perfect balance that’s sure to impress your family and friends. This recipe is not only visually stunning but also packed with flavor, making it an ideal centerpiece for any special occasion or family dinner. Whether you’re looking to elevate your culinary skills or simply want to try something new, this dish is a fantastic choice!
A Personal Story Behind My Cranberry Roast Beef Journey
Growing up, my family always found a reason to gather around the dinner table, especially during the colder months. One of my fondest memories is of my grandmother preparing her famous roast beef, which was always met with eager anticipation. Inspired by her love for cooking and my own culinary explorations, I decided to create a twist on her classic recipe by incorporating cranberries and balsamic vinegar, which brings a unique twist that everyone loves.
What Makes This Cranberry Roast Beef Recipe Special?
This Cranberry Roast Beef recipe stands out because of its harmonious blend of sweet and savory flavors. The tartness of the cranberries, combined with the richness of the ribeye roast, creates a delightful taste sensation. The marinade infuses the meat with wonderful flavors, while the searing process locks in the juices, resulting in a perfectly cooked roast that is tender and flavorful. It’s a dish that not only looks beautiful on the plate but also provides a comforting and satisfying meal.
The Full Cranberry Roast Beef Recipe
Ingredients
- 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
- In a large re-sealable bag, combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. This marinade will bring out the best flavors in the roast.
- Pierce the ribeye roast all over with a knife to help the marinade penetrate. Place the roast in the bag, seal it, and massage the marinade into the meat. Refrigerate overnight, turning the bag occasionally to ensure even marination.
- Preheat your oven to 350°F. A properly preheated oven is crucial for even cooking.
- Remove the roast from the marinade and pat it dry with a paper towel. This helps to achieve a nice sear.
- Heat vegetable oil in a large cast iron pan over medium heat. Sear the beef until it is deeply golden brown on all sides, usually about 3-4 minutes per side. This step locks in the juices and adds flavor.
- Add the marinade to the pan along with 1/2 cup of beef broth. Mix well. Add the cranberries and thyme to the pan, which will enhance the flavor of the sauce.
- Transfer the pan into the preheated oven and roast for about 20 minutes per pound of meat or until a meat thermometer reads 140°F for medium rare. Make sure to check the internal temperature for perfect doneness.
- Once cooked, remove the roast from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist roast.
- Serve the ribeye roast with the pan sauce, cranberries, and thyme for a beautiful presentation.
Serving Suggestions and Variations for Cranberry Roast Beef
This dish pairs wonderfully with a side of roasted vegetables or creamy mashed potatoes. For a fresh touch, consider serving it with a light salad. You can also experiment with different herbs like rosemary or sage in place of thyme for a unique flavor profile. If you prefer a sweeter sauce, feel free to add a little more brown sugar to the marinade. Don’t hesitate to get creative with your side dishes to complement the roast!
Frequently Asked Questions About Cranberry Roast Beef
Can I use a different cut of beef?
Absolutely! While ribeye roast is delicious, you can also use cuts like sirloin or tenderloin. Just adjust the cooking time based on the cut you choose.
Can I make this recipe ahead of time?
Yes, you can marinate the roast a day in advance. Just make sure to let it come to room temperature before cooking for more even results.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to maintain tenderness.
Cranberry Roast Beef
Equipment
- Cast Iron Pan Ideal for searing and roasting
Ingredients
Main Ingredients
- 3 pounds ribeye roast 3 to 5 pounds
- 1 cup Balsamic vinegar
- 2 cloves garlic, 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
- beef broth 1/2 cup
- 2 cups cranberries
- 6 sprigs thyme
Instructions
- In a large re-sealable bag, combine balsamic vinegar, garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil.
- Pierce the ribeye roast all over with a knife and place it in the bag. Seal the bag and massage the roast with the marinade. Refrigerate overnight, turning the bag occasionally.
- Preheat the oven to 350°F.
- Remove the roast from the marinade and pat it dry with a paper towel.
- Heat vegetable oil in a large cast iron pan over medium heat. Sear the beef until it is deeply golden brown on all sides.
- Add the marinade to the pan, along with 1/2 cup of beef broth. Mix well. Add the cranberries and thyme to the pan.
- Transfer the pan into the preheated oven and roast for about 20 minutes per pound of meat or until a meat thermometer reads 140°F for medium rare.
- Remove the roast from the oven and let it rest for 15 minutes before carving.
- Serve the ribeye roast with the pan sauce.