Description
Cranberry Balsamic Ribeye Roast
Impress your guests this holiday season with a show-stopping Cranberry Balsamic Ribeye Roast! The tender ribeye pairs beautifully with a tangy cranberry balsamic glaze, creating a perfect balance of savory and sweet flavors. Whether it’s a festive dinner or a special occasion, this roast will be the star of your table!
3 to 5 lbs 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
Directions:
1. Combine vinegar, garlic, cranberry sauce, sugar, pepper flakes, salt, and olive oil in a bag. Marinate the ribeye overnight.
2. Preheat oven to 350°F (175°C).
3. Sear roast in vegetable oil until browned.
4. Add marinade, broth, cranberries, and thyme. Roast for 20 min/lb to desired doneness.
5. Rest for 15 minutes, slice, and serve with pan sauce.
Prep Time: 1.5-2 hrs
Kcal: 600 per serving
Step-by-Step Guide
1. Marinate: In a large resealable bag, combine the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, a generous pinch of salt, and the olive oil. Add the ribeye roast, seal the bag, and massage to coat. Refrigerate for at least 8 hours, or ideally overnight, turning occasionally.
2. Prepare to Roast: Remove the roast from the refrigerator 1 hour before cooking. Preheat your oven to 350°F (175°C). Pat the roast completely dry with paper towels; this is crucial for a good sear.
3. Sear: Heat vegetable oil in a large, oven-proof skillet or Dutch oven over medium-high heat. Sear the roast on all sides until a deep brown crust forms, about 3-4 minutes per side.
4. Roast: Pour the reserved marinade, beef broth, fresh cranberries, and thyme sprigs into the skillet around the roast. Transfer the skillet to the preheated oven. Roast for approximately 20 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Rest & Serve: Carefully remove the roast from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for a full 15 minutes. Meanwhile, skim excess fat from the pan juices. Slice the roast against the grain and serve with the reduced pan sauce and softened cranberries.
Serving Suggestions
Plate slices of the roast drizzled with the rich pan sauce. For a complete holiday meal, pair it with creamy mashed potatoes, roasted Brussels sprouts with bacon, or a crisp green salad. The tart cranberries in the sauce also complement sweet potato casserole beautifully. A full-bodied red wine, like Cabernet Sauvignon, is the perfect pairing.
How-to Summary
Marinate the ribeye roast overnight in a cranberry-balsamic mixture. Before roasting, sear the meat to create a flavorful crust. Cook in the oven with the marinade, broth, and fresh cranberries until it reaches your desired doneness. Let the roast rest before slicing and serving with the reduced pan sauce.
Frequently Asked Questions
Can I use a different cut of beef?
A ribeye roast is ideal for its marbling and tenderness. A prime rib or standing rib roast are excellent substitutes. Avoid leaner cuts like sirloin tip.
I don’t have fresh cranberries. What can I use?
You can use an additional 1/4 cup of high-quality cranberry sauce in the marinade and sauce. Dried cranberries are not recommended as they will not break down properly.
How do I know when the roast is done?
Use a meat thermometer! For medium-rare, aim for 135°F (57°C) internally. The temperature will rise about 5 degrees during resting.
Can I make the glaze ahead of time?
Yes, the marinade can be prepared 2 days in advance and stored in the refrigerator. Do not marinate the meat for more than 24 hours, as the acid can begin to break down the texture.
What do I do if my sauce is too thin?
After removing the roast, place the skillet on the stovetop over medium heat. Simmer the juices for 5-10 minutes until they thicken to a syrupy consistency.
Common Mistakes to Avoid
Avoid skipping the sear, as it builds foundational flavor. Do not slice the roast immediately after cooking—resting allows juices to redistribute. Never pour cold marinade over the seared meat; always use the marinade from the bag. Finally, do not rely on cooking time alone; always use a meat thermometer for perfect results.
Conclusion
This Cranberry Balsamic Ribeye Roast is more than a meal; it’s a memorable centerpiece. The harmonious blend of savory beef, tangy balsamic, and sweet-tart cranberry creates a sophisticated flavor profile that is surprisingly straightforward to achieve. By following this detailed guide, you can confidently prepare a stunning, restaurant-quality roast that will earn rave reviews and become a cherished tradition for any celebration.