Cranberry Roast Beef
A delightful ribeye roast marinated in balsamic vinegar and cranberry sauce for a perfect blend of flavors.
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.
Notes
For a sweeter sauce, you can add a bit more brown sugar to the marinade. No alcoholic drinks allowed, please substitute with a non-alcoholic option.