Cranberry Balsamic Roast Beef (Print Version)
Ribeye roast infused with cranberry, balsamic, and herbs for a savory, aromatic dinner centerpiece.
# Ingredients:
01 -
1.4 to 2.3 kilograms ribeye roast
02 -
120 millilitres balsamic vinegar
03 -
2 garlic cloves, finely minced
04 -
60 millilitres cranberry sauce
05 -
24 grams brown sugar
06 -
1 teaspoon red pepper flakes
07 -
Salt, as needed
08 -
30 millilitres olive oil
09 -
30 millilitres vegetable oil
10 -
120 millilitres beef broth
11 -
200 grams fresh cranberries
12 -
6 sprigs fresh thyme
# Instructions:
01 -
In a large resealable food storage bag, combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. Set aside.
02 -
Pierce the ribeye roast all over with a sharp knife. Place the beef into the prepared marinade bag, seal, and massage to coat thoroughly. Refrigerate overnight, turning the bag occasionally for even marination.
03 -
Bring the oven to 175°C.
04 -
Remove the roast from the marinade and gently pat with a paper towel to remove excess liquid.
05 -
Heat vegetable oil in a large oven-safe cast iron pan over medium heat. Sear the roast on all sides until deeply golden brown.
06 -
Pour the reserved marinade into the pan. Add beef broth and stir to combine. Scatter cranberries and thyme sprigs around the beef.
07 -
Transfer the pan to the oven. Roast for approximately 20 minutes per 450 grams, or until the internal temperature reaches 60°C for medium rare.
08 -
Remove the beef from the oven and allow to rest for 15 minutes before slicing. Serve with the pan sauce and roasted cranberries.
# Notes:
01 -
Allowing the roast to rest after cooking preserves juiciness and ensures even slicing.