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Cranberry Balsamic Roast Beef

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This Cranberry Balsamic Roast Beef combines the rich flavors of ribeye with a sweet and tangy marinade. The overnight marination ensures the meat is tender and flavorful, while the fresh cranberries and thyme create a beautiful holiday presentation.

Perfect for special occasions, this roast takes just over an hour to prepare and serves 8 people generously.

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Aisha
Updated on Fri, 17 Jan 2025 00:23:43 GMT
A plate of sliced roast beef topped with a glossy cranberry sauce and garnished with fresh thyme and whole cranberries. Pin it
A plate of sliced roast beef topped with a glossy cranberry sauce and garnished with fresh thyme and whole cranberries. | www.cookingflavor.com

When I want to wow my dinner guests I pull out this Cranberry Balsamic Roast Beef recipe. The meat turns out so tender and juicy while the sauce strikes that perfect balance of sweet and tangy. Everyone always asks for the recipe especially during the holidays. The best part? It's actually super simple to make.

What Makes This Recipe So Good

The magic happens when those tart cranberries mix with rich balsamic and get all caramelized around the beef. I love how the marinade does double duty as a sauce saving me extra work in the kitchen. Every slice comes out full of flavor but it's not complicated to make at all.

Ingredients for Cranberry Roast

  • Beef Roast: 4-5 pounds of tenderloin or top round, fresh and well-trimmed.
  • Fresh Cranberries: 2 cups, rinsed and sorted for quality.
  • Balsamic Vinegar: 1 cup, high-quality aged vinegar for depth of flavor.
  • Honey: 1/4 cup to balance tartness with sweetness.
  • Garlic: 6 cloves, freshly minced for robust aroma.
  • Fresh Herbs: 4 sprigs each of rosemary and thyme, washed and dried.
  • Olive Oil: 1/4 cup, extra virgin for searing.
  • Salt and Pepper: 2 tablespoons each, freshly ground for seasoning.
  • Butter: 4 tablespoons, unsalted for basting.
  • Red Wine: 1 cup for deglazing, optional but enhances flavor.

Step-by-Step Instructions

Make the Marinade
Combine cranberries, balsamic vinegar, honey, minced garlic, and whole herb sprigs in a food processor. Pulse until cranberries are coarsely chopped.
Season the Beef
Pat the roast dry with paper towels. Generously season all sides with salt and pepper, pressing to adhere.
Marinate
Place beef in a large glass dish or zip-top bag. Pour marinade over the beef, ensuring it's well coated. Refrigerate for 4-24 hours, turning occasionally.
Prepare for Cooking
Remove beef from refrigerator 1-2 hours before cooking to reach room temperature. Reserve marinade for basting and sauce.
Sear the Beef
Preheat oven to 375°F (190°C). Heat olive oil in a cast-iron skillet over high heat. Sear roast on all sides until deeply browned, about 3-4 minutes per side.
Add Marinade
Pour reserved marinade around the beef. Add butter and fresh herb sprigs to the skillet.
Roast and Baste
Transfer skillet to preheated oven. Roast for about 20-25 minutes per pound for medium-rare (internal temperature 135°F). Baste every 15 minutes with pan juices.
Rest and Slice
Remove from oven and let rest under foil for 15-20 minutes. Reduce pan sauce on stovetop if desired before serving.
A beautifully cooked roast with a thick glaze, topped with fresh cranberries and a sprig of thyme. Pin it
A beautifully cooked roast with a thick glaze, topped with fresh cranberries and a sprig of thyme. | www.cookingflavor.com

Serving up Style

I love serving this roast right in my cast iron skillet for that rustic look. The sauce looks so pretty drizzled over the slices. My family fights over who gets to soak up the extra sauce with crusty bread. Fresh herbs scattered on top make it look like it came from a fancy restaurant.

Kitchen Secrets

Want to take it up a notch? Cook down that marinade until it gets thick and syrupy. I sometimes add a splash more honey if the cranberries are super tart. My sister prefers using dried cranberries she says they make the sauce sweeter.

Saving for Later

Leftovers stay good in the fridge for about 3 days wrapped up tight. Just warm the slices in a pan with some sauce so they don't dry out. The roast freezes great too perfect for getting ahead during the busy holiday season.

A close-up of cooked meat garnished with fresh cranberries and thyme in a rich sauce. Pin it
A close-up of cooked meat garnished with fresh cranberries and thyme in a rich sauce. | www.cookingflavor.com

Frequently Asked Questions

→ How long should I marinate the roast beef?
The roast beef should marinate overnight for best results. Remember to turn the bag occasionally to ensure even distribution of the marinade.
→ What's the best way to know when my roast is done?
Use a meat thermometer to check the internal temperature. For medium-rare, cook until it reaches 140°F. Let the meat rest for 15 minutes before carving to retain its juices.
→ Can I make this recipe ahead of time?
You can marinate the beef up to 24 hours in advance. The actual cooking should be done just before serving to ensure the best taste and texture.
→ Why do I need to sear the meat before roasting?
Searing creates a golden-brown crust on the outside of the roast. This step locks in the juices and adds rich flavor to the final dish.
→ What can I serve with this roast beef?
This roast pairs well with roasted potatoes, steamed vegetables, or a fresh salad. The pan sauce can be drizzled over the sides for extra flavor.

Cranberry Balsamic Roast Beef

A tender ribeye roast marinated in balsamic and cranberry sauce, then roasted with fresh cranberries and thyme for a perfect holiday main dish.

Prep Time
5 Minutes
Cook Time
60 Minutes
Total Time
65 Minutes
By: Aicha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 roast)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 3 to 5 pounds ribeye roast.
02 1/2 cup Balsamic vinegar.
03 2 garlic cloves, minced.
04 1/4 cup cranberry sauce.
05 2 tablespoons brown sugar.
06 1 teaspoon red pepper flakes.
07 Salt to taste.
08 2 tablespoons olive oil.
09 2 tablespoons vegetable oil.
10 1/2 cup beef broth.
11 2 cups cranberries.
12 6 sprigs thyme.

Instructions

Step 01

Mix balsamic vinegar, garlic, cranberry sauce, brown sugar, red pepper flakes, salt and olive oil in a large food storage bag.

Step 02

Pierce roast all over, place in marinade bag. Close and massage. Refrigerate overnight, turning occasionally.

Step 03

Heat oven to 350F. Remove roast from marinade, wipe with paper towel.

Step 04

Heat vegetable oil in cast iron pan over medium heat. Sear beef until golden brown on all sides.

Step 05

Add marinade, beef broth, cranberries and thyme to pan. Mix well.

Step 06

Transfer pan to oven. Cook about 20 minutes per pound until thermometer reads 140F for medium rare.

Step 07

Remove from oven. Let rest 15 minutes before carving. Serve with pan sauce.

Notes

  1. Requires overnight marination.
  2. Cook time varies based on roast size (20 min per pound).

Tools You'll Need

  • Large cast iron pan.
  • Meat thermometer.
  • Large food storage bag.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None specified.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 8 g
  • Protein: 45 g