Cranberry Balsamic Roast Beef (Print Version)
# 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:
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.
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.
03 -
Preheat oven to 350F degrees. Remove the roast from the marinade and wipe it with a paper towel to remove excess marinade.
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.
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.
06 -
Roast for about 20 min per pound of meat OR until a thermometer reads 140F degrees for medium rare.
07 -
Remove from the oven and let rest for 15 minutes before carving and serving with the pan sauce.
# Notes:
01 -
Requires overnight marination.
02 -
Cook time varies based on roast size (20 min per pound).