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Cranberry Balsamic Roast Beef

Cranberry balsamic roast beef sliced in a cast iron pan, topped with whole cranberries and a sprig of rosemary, surrounded by a rich sauce.
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Holiday showstopper roast beef with sweet-tart cranberry balsamic glaze. Advanced level recipe ready in 3 hours including marinating time.

Ingredients

Scale
  • 3–5 pounds ribeye roast (boneless)
  • ½ cup balsamic vinegar
  • 2 garlic cloves, minced
  • ¼ cup cranberry sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon red pepper flakes
  • Salt to taste
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • ½ cup beef broth
  • 2 cups cranberries (fresh)
  • 6 sprigs thyme

Instructions

  1. Combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, and salt in a large bowl. Whisk until smooth.
  2. Place ribeye roast in marinade, coating all sides. Cover and refrigerate overnight.
  3. Remove roast from refrigerator 30-45 minutes before cooking to reach room temperature.
  4. Preheat oven to 425°F (220°C).
  5. Heat olive oil and vegetable oil in cast iron pan over medium-high heat until shimmering.
  6. Remove roast from marinade (reserve marinade) and sear all sides until golden brown, 3-4 minutes per side.
  7. Pour reserved marinade around roast. Add beef broth, fresh cranberries, and thyme sprigs.
  8. Transfer pan to oven and roast 20-25 minutes per pound for medium-rare, until internal temperature reaches 135°F.
  9. Remove from oven, tent with foil, and let rest 15 minutes before slicing.
  10. Slice against grain and serve with pan sauce and cranberries.

Notes

  • Ribeye roast works best but prime rib or top round roast are good substitutes. Marinate overnight for maximum flavor penetration.
  • Fresh cranberries hold their shape better than frozen. If using frozen, add directly to pan without thawing.

Nutrition

Find it online: https://www.benefitiany.com/cranberry-balsamic-roast-beef/