Balsamic Cranberry Beef (Print Version)
# Ingredients:
01 -
Up to 5 pounds of ribeye roast (minimum 3).
02 -
Half a cup of balsamic vinegar.
03 -
Minced garlic from 2 cloves.
04 -
A quarter cup of cranberry sauce.
05 -
2 tablespoons of brown sugar.
06 -
1 tsp of crushed red pepper flakes.
07 -
Salt, adjust to your liking.
08 -
2 tbsp of olive oil.
09 -
2 tbsp of vegetable oil.
10 -
Half a cup of beef stock.
11 -
2 big handfuls of fresh cranberries.
12 -
6 fresh sprigs of thyme.
# Instructions:
01 -
In a large closable bag, mix together balsamic vinegar, minced garlic, cranberry sauce, brown sugar, chili flakes, olive oil, and a pinch of salt. Save for later.
02 -
Take the roast and poke it all over with a knife. Put it in the marinade bag, seal it tightly, and massage the meat to coat it well. Leave in the fridge overnight, flipping the bag a few times.
03 -
Set your oven to 350°F and let it preheat. Take the roast out of the bag and gently pat it dry with paper towels.
04 -
Warm up vegetable oil in a large cast iron skillet over medium heat. Sear the roast on every side until each is deeply browned.
05 -
Pour the marinade and half a cup of beef stock into the skillet. Stir to combine, then toss in the cranberries and thyme. Move everything to the oven.
06 -
Let it roast for roughly 20 minutes per pound. Check with a meat thermometer—when it’s 140°F, it’s medium rare.
07 -
Take the roast out of the oven. Wait for 15 minutes before slicing it up and serving with the juices from the skillet.
# Notes:
01 -
Needs to marinate overnight in the fridge.
02 -
Time changes depending on roast size (20 minutes for each pound).