Cranberry Balsamic Roast Beef (Print Version)

# 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:

01 - Mix balsamic vinegar, garlic, cranberry sauce, brown sugar, red pepper flakes, salt and olive oil in a large food storage bag.
02 - Pierce roast all over, place in marinade bag. Close and massage. Refrigerate overnight, turning occasionally.
03 - Heat oven to 350F. Remove roast from marinade, wipe with paper towel.
04 - Heat vegetable oil in cast iron pan over medium heat. Sear beef until golden brown on all sides.
05 - Add marinade, beef broth, cranberries and thyme to pan. Mix well.
06 - Transfer pan to oven. Cook about 20 minutes per pound until thermometer reads 140F for medium rare.
07 - Remove from oven. Let rest 15 minutes before carving. Serve with pan sauce.

# Notes:

01 - Requires overnight marination.
02 - Cook time varies based on roast size (20 min per pound).

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