Description
This Cranberry Balsamic Ribeye Roast is a succulent and flavorful centerpiece perfect for special occasions or a hearty family meal. Marinated overnight in a tangy and sweet blend of balsamic vinegar, cranberry sauce, and spices, the ribeye roast is seared to perfection and then oven-roasted with fresh cranberries, thyme, and beef broth, creating a rich pan sauce that enhances every bite.
Ingredients
Scale
Meat
- 3 to 5 pounds ribeye roast
Marinade
- 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
Cooking
- 2 tablespoons vegetable oil
- ½ cup beef broth
- 2 cups fresh cranberries
- 6 sprigs fresh thyme
Instructions
- Prepare the Marinade: In a large resealable bag, combine the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. Mix thoroughly to create the marinade.
- Marinate the Ribeye: Using a knife, carefully pierce the ribeye roast all over. Place the roast in the marinade bag, seal it tightly, and massage the marinade into the meat. Refrigerate overnight, turning the bag occasionally to ensure even marination.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the meat after searing.
- Sear the Roast: Remove the ribeye from the marinade and pat dry with paper towels. In a large skillet, heat the vegetable oil over medium heat. Sear the ribeye roast on all sides until golden brown, about 2-3 minutes per side, creating a flavorful crust.
- Prepare to Roast: Pour the reserved marinade into the skillet with the seared roast. Add the beef broth, fresh cranberries, and sprigs of thyme to the skillet to build flavor during roasting.
- Roast the Ribeye: Transfer the skillet to the preheated oven. Roast for approximately 20 minutes per pound, or until a meat thermometer inserted into the thickest part reads 140°F (60°C) for medium-rare doneness.
- Rest the Roast: Remove the skillet from the oven and let the ribeye rest for 15 minutes. This allows the juices to redistribute, ensuring juicy and tender meat.
- Serve: Slice the ribeye roast and serve it with the cranberry balsamic pan sauce spooned over the top for a delicious, tangy complement.
Notes
- Marinating overnight enhances the flavor and tenderness of the ribeye roast.
- Use a meat thermometer to ensure perfect doneness and avoid overcooking.
- If fresh cranberries are unavailable, frozen cranberries can be used but may require slight adjustment in cooking time.
- Resting the roast after cooking is crucial to retain juices and maintain tenderness.
- The pan sauce made from the marinade, cranberries, and broth pairs wonderfully with mashed potatoes or roasted vegetables.
