Cranberry Balsamic Ribeye Roast

Introduction

Looking for a luxurious and flavorful main dish to impress your guests this holiday season? This Cranberry Balsamic Ribeye Roast is a deliciously rich and tangy recipe that will take center stage at your dinner table. The combination of tender ribeye beef with a sweet-tart cranberry balsamic glaze creates a depth of flavor that’s perfect for a special occasion. The cranberries add a festive touch, making this dish ideal for holiday feasts or any time you want to wow your family and friends.

Why You’ll Love This Recipe

This ribeye roast is the perfect balance of savory, sweet, and tangy flavors. The balsamic vinegar, cranberry sauce, and brown sugar create a mouthwatering glaze, while the garlic, thyme, and red pepper flakes add an extra layer of flavor. The result? A juicy, flavorful ribeye roast with a gorgeous cranberry pan sauce that’s ideal for pairing with seasonal sides. It’s also easier than you might think—just marinate, sear, roast, and enjoy!

Ingredients

• 3 to 5 pounds ribeye roast
• ½ cup balsamic vinegar
• 2 garlic cloves, minced
• ¼ cup cranberry sauce
• 2 tablespoons brown sugar
• 1 teaspoon red pepper flakes
• Salt, to taste
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil
• ½ cup beef broth
• 2 cups fresh cranberries
• 6 sprigs fresh thyme

Directions

1. Prepare the Marinade

In a large resealable bag, combine the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. Mix thoroughly to create the marinade.

2. Marinate the Ribeye

Using a knife, carefully pierce the ribeye roast all over to allow the marinade to penetrate deeper. Place the roast into the bag with the marinade, seal it tightly, and massage the marinade into the meat. Ensure the ribeye is well-coated. Refrigerate the marinated ribeye overnight, turning the bag occasionally to evenly distribute the marinade.

3. Preheat the Oven

When ready to cook, preheat your oven to 350°F (175°C). This temperature will allow the roast to cook slowly, becoming tender and juicy.

4. Sear the Roast

Remove the ribeye from the marinade, and pat it dry with paper towels to remove excess marinade (this helps achieve a good sear). In a large cast-iron skillet, heat 2 tablespoons of vegetable oil over medium heat. Sear the ribeye roast on all sides until it forms a deep, golden-brown crust, about 2-3 minutes per side.

5. Roast the Ribeye

After searing, pour the reserved marinade into the skillet, followed by the ½ cup of beef broth. Add the fresh cranberries and thyme sprigs to the skillet, ensuring they are evenly distributed around the roast. Transfer the skillet to the preheated oven.

6. Roast to Desired Doneness

Roast the ribeye for approximately 20 minutes per pound of meat, or until a meat thermometer inserted into the thickest part of the roast reaches 140°F (60°C) for medium-rare doneness. Adjust the cooking time based on your preferred level of doneness (e.g., 135°F for rare, 150°F for medium).

7. Rest and Serve

Once the ribeye reaches the desired temperature, remove it from the oven and let it rest for 15 minutes. Resting allows the juices to redistribute, ensuring a tender and juicy roast. After resting, slice the ribeye roast and serve with the cranberry balsamic pan sauce drizzled over the top.

Kitchen Equipment Needed

• Large resealable bag
• Cast-iron skillet or oven-safe pan
• Meat thermometer
• Tongs
• Knife and cutting board

Tips for a Perfect Ribeye Roast

• Marinate Overnight: For the best flavor, marinate the ribeye roast for at least 12 hours or overnight. This will allow the flavors to penetrate deeply into the meat.
• Searing is Key: Don’t skip the searing step! Searing the roast before baking locks in the juices and creates a delicious crust.
• Check Doneness: Use a meat thermometer to check the internal temperature to ensure you cook the ribeye to your preferred doneness. Remember, the temperature will continue to rise slightly during the resting period.

Recipe Swaps and Variations

• Meat Substitute: If ribeye roast is not available, you can use a sirloin roast or a bone-in prime rib. Adjust cooking times based on the size and cut of the meat.
• Cranberry Sauce: Homemade cranberry sauce works beautifully here, but you can also use a high-quality store-bought variety.
• Herb Options: Substitute fresh rosemary or sage for thyme if you prefer different herbal notes.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the sliced ribeye in a skillet with some of the pan sauce and warm over low heat until heated through. Be careful not to overcook the meat during reheating.

Food and Drink Pairings

Serve this Cranberry Balsamic Ribeye Roast alongside classic sides like garlic mashed potatoes, roasted vegetables, or a fresh green salad. For drinks, a bold red wine like Cabernet Sauvignon or Syrah pairs wonderfully with the rich flavors of the roast. For a non-alcoholic option, try a sparkling apple cider or pomegranate juice.

Frequently Asked Questions (FAQ)

Q: Can I use dried cranberries instead of fresh?
A: Fresh cranberries are preferred for this recipe because they add brightness and tartness. However, if dried cranberries are your only option, you can soak them in warm water or broth to plump them up before using.

Q: How can I make this roast ahead of time?
A: You can prepare the marinade and marinate the ribeye up to two days ahead. Sear the roast just before serving to ensure it stays juicy and tender.

Q: What if I don’t have a cast-iron skillet?
A: If you don’t have a cast-iron skillet, you can sear the roast in a regular skillet and transfer it to a roasting pan for the oven.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Cranberry Balsamic Ribeye Roast

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• Author: Mia Martinez
• Total Time: 2 hours

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Description

Savor a succulent Cranberry Balsamic Ribeye Roast with sweet, tangy flavors. Perfect for festive dinners or special occasions. Easy, flavorful, and impressive!

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Ingredients

3 to 5 pounds ribeye roast

½ cup balsamic vinegar

2 garlic cloves, minced

¼ cup cranberry sauce

2 tablespoons brown sugar

1 teaspoon red pepper flakes

Salt, to taste

2 tablespoons olive oil

2 tablespoons vegetable oil

½ cup beef broth

2 cups cranberries

6 sprigs fresh thyme

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Instructions

1. Prepare the Marinade:

In a large resealable bag, mix the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. This will be your marinade.

2. Marinate the Ribeye:

Using a knife, pierce the ribeye roast all over. Place the roast into the bag with the marinade. Seal the bag and massage the marinade into the meat, ensuring it’s well coated. Refrigerate overnight, turning the bag occasionally to let the flavors penetrate the meat.

3. Preheat the Oven:

Preheat your oven to 350°F (175°C).

4. Sear the Roast:

Remove the ribeye from the marinade and pat it dry with paper towels to remove any excess marinade. Heat the vegetable oil in a large cast iron skillet over medium heat. Sear the roast on all sides until it develops a deep golden-brown crust, about 2-3 minutes per side.

5. Roast the Ribeye:

Once the roast is seared, add the reserved marinade, ½ cup of beef broth, fresh cranberries, and thyme sprigs to the skillet. Transfer the skillet to the preheated oven.

6. Roast to Desired Doneness:

Roast the ribeye for about 20 minutes per pound of meat, or until a meat thermometer inserted into the thickest part of the roast reads 140°F (60°C) for medium-rare. Adjust the cooking time based on your preferred doneness.

7. Rest and Serve:

Once done, remove the roast from the oven and let it rest for 15 minutes before slicing. Serve the roast with the cranberry balsamic pan sauce.

• Prep Time: 1.5 – 2 hours (depending on size)
• Cook Time: 1.5 – 2 hours (depending on size)

Nutrition

• Serving Size: 6 servings
• Calories: 600 kcal