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Cranberry Balsamic Roast Beef

This elegant roast beef combines the rich flavor of ribeye with a sweet-tart cranberry balsamic marinade. Overnight marinating and careful roasting create a perfectly cooked main dish ideal for special occasions.

Featured in Family Dinner Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:31:28 GMT
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A perfectly cooked roast topped with glossy cranberries and thyme, resting in a rich sauce. Pin it
A perfectly cooked roast topped with glossy cranberries and thyme, resting in a rich sauce. | zestplate.com

This homemade Cranberry Balsamic Roast Beef is an easy recipe and show-stopping holiday centerpiece that combines the rich, savory flavors of roast beef with a tangy, slightly sweet cranberry balsamic sauce. Perfect for Christmas or any festive occasion, this dish is as easy to prepare as it is impressive to serve, making it ideal for entertaining a crowd.

Why You'll Love This Recipe

This roast beef recipe is packed with bold flavors, thanks to the balance of tart cranberries, rich balsamic vinegar, and tender beef. It's a no-fuss dish, with the marinade doubling as a sauce during roasting, saving you time and effort. The result is a juicy, flavorful roast that's sure to impress your guests without overwhelming you in the kitchen.

Ingredients for Cranberry Balsamic Roast Beef

  • Beef Roast: 4-5 pound beef tenderloin or top round roast.
  • Fresh Cranberries: 2 cups, rinsed and sorted.
  • Balsamic Vinegar: 1 cup, high quality.
  • Honey: 1/4 cup, to balance tartness.
  • Garlic: 6 cloves, minced.
  • Fresh Herbs: 4 sprigs each of rosemary and thyme.
  • Olive Oil: 1/4 cup for searing.
  • Salt and Pepper: 2 tablespoons each for rubbing.
  • Butter: 4 tablespoons for basting.
  • Red Wine: 1 cup for deglazing (optional).

Preparing the Cranberry Balsamic Marinade

Make the Marinade
Combine cranberries, balsamic vinegar, honey, minced garlic, and whole herb sprigs in a food processor. Pulse until cranberries are coarsely chopped.
Season the Beef
Pat the roast dry with paper towels. Generously season all sides with salt and pepper, pressing to adhere.
Marinate
Place beef in a large glass dish or zip-top bag. Pour marinade over the beef, ensuring it's well coated. Refrigerate for 4-24 hours, turning occasionally.
Prepare for Cooking
Remove beef from refrigerator 1-2 hours before cooking to reach room temperature. Reserve marinade for basting and sauce.

Roasting the Beef

Preheat and Sear
Heat oven to 375°F. In a large cast-iron skillet, heat olive oil over high heat. Sear roast on all sides until deeply browned, about 3-4 minutes per side.
Add Marinade
Pour reserved marinade around the beef. Add butter and fresh herb sprigs to the pan.
Roast and Baste
Transfer skillet to preheated oven. Roast for about 20-25 minutes per pound for medium-rare (internal temperature 135°F), basting every 15 minutes with pan juices.
Rest and Slice
Remove from oven and let rest for 15-20 minutes under foil. Meanwhile, reduce pan sauce on stovetop if desired.
A succulent roast topped with cranberries and fresh thyme sits in a rich sauce. Pin it
A succulent roast topped with cranberries and fresh thyme sits in a rich sauce. | zestplate.com

Serving Suggestions

Serve the roast beef in the skillet with the cranberry balsamic sauce spooned over the top for a rustic presentation. Alternatively, transfer to a platter for a more polished look. Pair with roasted vegetables, creamy mashed potatoes, or crusty bread to soak up the flavorful sauce. Garnish with fresh thyme or rosemary for a festive touch.

Tips and Variations

For extra depth of flavor, reduce the cranberry balsamic marinade on the stovetop to thicken it into a rich glaze before serving. Adjust sweetness to your liking with additional honey or maple syrup. If you prefer a less tart flavor, use dried cranberries soaked in warm water instead of fresh ones. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions

→ Why marinate overnight?
Overnight marination allows the balsamic and cranberry flavors to penetrate the meat, resulting in a more flavorful roast. The acid in the marinade also helps tenderize the meat.
→ How do I know when the roast is done?
For medium rare, cook until the internal temperature reaches 140°F, approximately 20 minutes per pound. Let it rest for 15 minutes before carving to allow the juices to redistribute.
→ Why sear the roast first?
Searing creates a flavorful crust on the outside of the roast and helps seal in the juices. It also adds depth to the final pan sauce.
→ Can I use frozen cranberries?
Yes, you can use fresh or frozen cranberries in this recipe. If using frozen, there's no need to thaw them before adding to the pan.
→ What can I do with leftover pan sauce?
The cranberry balsamic pan sauce is delicious served over sliced roast beef. It can also be used on roasted vegetables or saved for sandwiches made with leftover beef.

Cranberry Balsamic Roast Beef

A tender ribeye roast marinated in balsamic and cranberry sauce, then roasted with fresh cranberries and thyme for a perfect holiday main dish.

Prep Time
5 Minutes
Cook Time
60 Minutes
Total Time
65 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 roast)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 3 to 5 pounds ribeye roast.
02 1/2 cup Balsamic vinegar.
03 2 garlic cloves, minced.
04 1/4 cup cranberry sauce.
05 2 tablespoons brown sugar.
06 1 teaspoon red pepper flakes.
07 Salt to taste.
08 2 tablespoons olive oil.
09 2 tablespoons vegetable oil.
10 1/2 cup beef broth.
11 2 cups cranberries.
12 6 sprigs thyme.

Instructions

Step 01

Combine the balsamic vinegar, garlic, cranberry sauce, brown sugar, red pepper flakes, salt and olive oil in a large, re-sealable food storage bag (large enough to hold the beef roast). Reserve.

Step 02

Pierce the roast all over with a knife and place it in the bag. Close the bag and massage the roast with the marinade. Refrigerate overnight, turning the bag occasionally.

Step 03

Preheat oven to 350F degrees. Remove the roast from the marinade and wipe it with a paper towel to remove excess marinade.

Step 04

Heat the vegetable oil in a large cast iron pan, over medium heat. Place beef in hot pan and sear until deep golden brown on all sides.

Step 05

Add the marinade to the pan along with 1/2 cup beef broth and mix to combine. Add the cranberries and thyme and transfer the pan into the oven.

Step 06

Roast for about 20 min per pound of meat OR until a thermometer reads 140F degrees for medium rare.

Step 07

Remove from the oven and let rest for 15 minutes before carving and serving with the pan sauce.

Notes

  1. Requires overnight marination.
  2. Cook time varies based on roast size (20 min per pound).

Tools You'll Need

  • Large cast iron pan.
  • Large resealable bag.
  • Meat thermometer.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~