Description
A mouthwatering ribeye roast marinated in balsamic vinegar and cranberries, perfect for a festive dinner.
Ingredients
- 3–5 lb (1.4–2.3 kg) ribeye roast
- ½ cup balsamic vinegar
- 2 garlic cloves, minced
- ¼ cup cranberry sauce
- 2 tbsp brown sugar
- 1 tsp red pepper flakes
- Salt, to taste
- 2 tbsp olive oil
- 2 tbsp vegetable oil
- ½ cup beef broth
- 2 cups fresh cranberries
- 6 sprigs fresh thyme
Instructions
- In a large resealable bag, combine balsamic vinegar, garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. Pierce the roast all over with a knife and place it inside the bag. Seal, massage gently to coat the meat, and refrigerate overnight, turning the bag occasionally.
- Preheat oven to 350°F (175°C). Remove the roast from the marinade and pat dry with paper towels to remove excess liquid.
- Heat the vegetable oil in a large cast-iron pan over medium heat. Sear the roast on all sides until deeply browned and caramelized.
- Pour the reserved marinade into the pan, add ½ cup beef broth, cranberries, and thyme. Transfer the entire pan to the oven and roast for about 20 minutes per pound, or until a thermometer registers 140°F (60°C) for medium-rare.
- Remove from the oven, tent loosely with foil, and let rest for 15 minutes before slicing. Serve warm with the pan sauce and roasted cranberries.
Notes
Use ribeye for rich flavor and tenderness. If the sauce thickens too much, whisk in a bit of extra beef broth before serving. For a festive twist, add a splash of orange juice or zest to the marinade.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American