Ingredients
Before diving into the cooking process, let’s talk about what you’ll need. Each ingredient plays a crucial role in creating that perfect balance of flavors.
- 3 to 5 pounds ribeye roast: The star of the dish, ribeye is known for its tenderness and marbling.
- 1/2 cup Balsamic vinegar: Adds a rich, tangy base to the marinade.
- 2 garlic cloves, minced: Provides a subtle, savory undertone.
- 1/4 cup cranberry sauce: Sweetens the marinade and complements the roast with a festive touch.
- 2 tablespoons brown sugar: Balances the acidity of the vinegar and enhances the sauce’s caramelization.
- 1 teaspoon red pepper flakes: Adds a slight kick, which you can adjust based on your heat preference.
- Salt to taste: Essential for seasoning the beef.
- 2 tablespoons olive oil: Helps coat the roast in the marinade.
- 2 tablespoons vegetable oil: Used to sear the beef and lock in its juices.
- 1/2 cup beef broth: Adds moisture and depth to the sauce.
- 2 cups cranberries: Fresh or frozen, they enhance the sauce with tartness and a pop of color.
- 6 sprigs thyme: Adds an aromatic and earthy flavor to the roast.
Instructions
How to Prepare the Perfect Cranberry Balsamic Marinade
Creating the marinade for your Cranberry Balsamic Roast Beef is simple but crucial for developing the rich flavors of the dish. Here’s how to do it:
- Combine the ingredients: In a large re-sealable bag, mix together 1/2 cup balsamic vinegar, minced garlic, 1/4 cup cranberry sauce, 2 tablespoons brown sugar, red pepper flakes, and salt. This blend of sweet, savory, and tangy flavors is what will penetrate the meat and keep it moist and flavorful.
- Add olive oil: This helps the marinade stick to the roast while also contributing to its tenderness.
- Pierce the roast: Using a sharp knife, pierce the ribeye roast all over. This allows the marinade to seep deep into the meat for maximum flavor.
- Marinate overnight: Place the ribeye into the marinade bag and refrigerate for at least 8 hours, or overnight. Turn the bag occasionally to ensure the beef is evenly coated.
Searing the Roast
One of the most important steps in creating a juicy roast beef is to sear it before roasting. Searing caramelizes the surface of the meat, locking in juices and enhancing the final flavor.
- Preheat a large cast iron pan: Over medium heat, add 2 tablespoons of vegetable oil. Wait until the oil shimmers, signaling that the pan is hot enough.
- Sear all sides: Remove the roast from the marinade and pat it dry with paper towels to remove excess marinade. Place the roast in the hot pan and sear each side until a deep golden brown crust forms, about 3-4 minutes per side.
Oven Roasting
Now that your roast is seared, it’s time to finish cooking it in the oven.
- Preheat the oven to 350°F: This temperature ensures the roast cooks evenly and retains moisture.
- Transfer the roast to the oven: Place the seared ribeye into the oven, adding the reserved marinade, 1/2 cup of beef broth, fresh cranberries, and thyme sprigs into the roasting pan.
- Roast to your desired doneness: Cook for about 20 minutes per pound, or until the internal temperature reaches 140°F for medium-rare. Use a meat thermometer to check the temperature for precision.
- Rest the roast: Once done, remove the roast from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat.
Notes
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. For reheating, gently warm the beef in a pan over low heat with a bit of beef broth to retain moisture.
Pro tip: Leftover cranberry balsamic roast beef makes fantastic sandwiches! Simply slice thinly and serve on toasted bread with a bit of horseradish or mustard.
- Prep Time: 10 minutes
- Cook Time: 1.5 to 2 hours
- Category: Dinner