Cranberry Balsamic Roast Beef (Print-Friendly Format)
Ribeye roast infused with tangy balsamic, cranberries, and fresh thyme. Served with a rich, aromatic pan sauce.
# Ingredients You’ll Need:
→ Beef
01 -
1.5 to 2.25 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
→ For Searing and Roasting
09 -
30 ml vegetable oil
10 -
120 ml beef broth
11 -
200 g fresh cranberries
12 -
6 sprigs fresh thyme
# How to Make It:
01 -
In a large re-sealable food storage bag, combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. Mix thoroughly.
02 -
Pierce the ribeye roast all over with a sharp knife. Place the roast in the bag with the marinade, seal, and massage to coat evenly. Refrigerate overnight, occasionally turning the bag for even marination.
03 -
Preheat oven to 175°C.
04 -
Remove the roast from the marinade and pat dry with a paper towel to eliminate excess marinade.
05 -
Heat vegetable oil in a large cast iron pan over medium heat. Sear the roast, turning to achieve a deep golden-brown crust on all sides.
06 -
Pour the reserved marinade into the pan along with beef broth. Stir to combine. Scatter cranberries and thyme over the roast.
07 -
Transfer the pan to the oven. Roast for approximately 20 minutes per 500 g of meat, or until an instant-read thermometer registers 60°C for medium rare.
08 -
Remove the roast from the oven and allow it to rest for 15 minutes. Slice and serve with the pan sauce.
# Extra Tips:
01 -
Allowing the roast to rest ensures juiciness and easier carving.