Description
Cranberry Balsamic Roast Beef is a flavorful and tender dish with a unique blend of sweet and tangy flavors brought by the marinade.
Ingredients
Scale
- 120 ml balsamic vinegar
- 2 garlic cloves, minced
- 60 ml cranberry sauce
- 25 g brown sugar
- 1 teaspoon red pepper flakes
- Salt, to taste
- 30 ml olive oil
- 1.5 to 2.3 kg ribeye roast
- 30 ml vegetable oil
- 120 ml beef broth
- 200 g fresh cranberries
- 6 sprigs fresh thyme
Instructions
- In a large resealable food storage bag, combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil until well mixed.
- Pierce the ribeye roast all over with a sharp knife. Place the roast inside the bag with the marinade, seal tightly, and massage to coat evenly. Refrigerate overnight, turning occasionally to ensure thorough marination.
- Set oven to 175°C and allow to fully preheat.
- Remove the roast from marinade and pat dry with paper towels to eliminate excess moisture.
- In a large cast iron pan, heat vegetable oil over medium heat. Place the beef in the hot pan and sear on all sides until a deep golden brown crust develops.
- Pour the reserved marinade and beef broth into the pan, stirring to combine. Add fresh cranberries and thyme sprigs around the beef.
- Transfer the pan to the oven and roast for approximately 20 minutes per 500 g or until a thermometer inserted into the thickest part registers 60°C for medium rare.
- Remove beef from oven and let rest for 15 minutes before carving. Serve sliced beef with the cranberry balsamic pan sauce.
Notes
- Marinating overnight enhances the flavor of the beef.
- Adjust the cooking time based on the size of the roast and desired doneness.
- Serve with a side of mashed potatoes or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 100 g
- Calories: 250
- Sugar: 5 g
- Sodium: 80 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg