Description
Cranberry Roast Beef pairs juicy ribeye with tart cranberries, rich balsamic, and fresh thyme for a festive, sweet tangy pan sauce that shines on any Christmas table.
Ingredients
3 to 5 pounds ribeye roast
1/2 cup balsamic vinegar
2 garlic cloves, minced
1/4 cup cranberry sauce
2 tablespoons brown sugar
1 teaspoon red pepper flakes
Salt to taste
2 tablespoons olive oil
2 tablespoons vegetable oil
1/2 cup beef broth
2 cups cranberries
6 sprigs thyme
Instructions
1. Mix balsamic vinegar, garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil in a resealable bag.
2. Pierce the beef all over and place it in the bag, then massage to coat and refrigerate overnight, turning the bag occasionally.
3. Preheat the oven to 350°F. Remove beef from marinade and pat dry. Let sit at room temperature for about 20 minutes.
4. Heat vegetable oil in a large cast iron pan over medium heat, then sear beef until deeply browned on all sides.
5. Add the marinade and beef broth to the pan and stir to loosen browned bits, then add cranberries and thyme.
6. Roast for about 20 minutes per pound or until internal temperature reaches 140°F for medium rare.
7. Transfer beef to a board and rest for 15 minutes.
8. Slice against the grain and serve with the cranberry thyme pan sauce.
Notes
The roast can be made with other premium cuts besides ribeye, though cook times may vary.
Marinating overnight enhances flavor and tenderness.
The pan sauce develops during roasting and should be served with the beef.
Serves a crowd and is ideal for holidays. Prep time includes overnight marination.
Cooking time is about 20 minutes per pound. Store leftovers in the refrigerator.
- Prep Time: 20 minutes active, plus overnight marination
- Cook Time: 20 minutes per pound at 350°F
- Category: Christmas Dinner Recipes
- Method: Roast
- Cuisine: American
Nutrition
- Serving Size: About 6 ounces sliced beef with pan sauce