Description
Cranberry Balsamic Roast Beef is a stunning centerpiece that promises to elevate any dining occasion. This dish features a tender ribeye roast glazed with a delightful mixture of tangy balsamic vinegar and sweet cranberry sauce, creating an irresistible flavor profile that will leave your guests raving. The straightforward preparation means you can focus on enjoying the gathering rather than spending all day in the kitchen. Perfectly seared and roasted, this beef dish not only looks impressive but also pairs beautifully with a variety of sides, making it a versatile choice for both festive celebrations and family dinners.
Ingredients
Scale
- 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
- Marinate the Beef: In a large resealable bag, mix balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. Pierce the ribeye roast with a knife and place it into the bag. Seal tightly and massage the marinade into the meat. Refrigerate overnight.
- Preheat Oven: Set your oven to 350°F (175°C).
- Sear the Beef: Remove the roast from the marinade and pat dry. Heat vegetable oil in a cast iron pan over medium heat. Sear the roast until golden brown on all sides.
- Add Marinade and Cranberries: Pour in the reserved marinade along with beef broth. Stir in cranberries and thyme sprigs before transferring to the oven.
- Roast: Cook for about 20 minutes per pound until internal temperature reaches 140°F (60°C) for medium rare.
- Rest and Serve: Allow resting for about 15 minutes before carving and serving with pan sauce.
- Prep Time: 15 minutes
- Cook Time: Approximately 100 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 10g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg