Cranberry Balsamic Ribeye Roast

Introduction

The holidays often bring family and friends together around the dinner table, and nothing creates a more memorable feast than a beautifully cooked ribeye roast. This Cranberry Balsamic Ribeye Roast is not just a meal; it’s an experience that combines rich flavors, a stunning presentation, and the warmth of shared moments. The first time I made this roast, my family couldn’t stop raving about the incredible taste and tenderness of the meat. The sweet and tangy cranberry sauce paired with balsamic vinegar creates a mouthwatering glaze that complements the savory ribeye perfectly. Whether it’s a festive gathering or a special occasion, this dish is bound to impress everyone at your table.

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

Instructions

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 a flavorful marinade that will tenderize and enhance the meat.

2. Marinate the Ribeye

Using a sharp knife, carefully pierce the ribeye roast all over to allow the marinade to penetrate deeper into the meat. 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, resulting in a tender and juicy final product.

4. Sear the Roast

Remove the ribeye from the marinade and pat it dry with paper towels to remove excess marinade. This step is essential for achieving 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 reads 140°F (60°C) for medium-rare doneness. Adjust the cooking time based on your preferred level of doneness (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 it with the cranberry balsamic pan sauce drizzled over the top.

Nutrition Facts

• Servings: 8-10 servings
• Calories per serving: Approximately 350 kcal
• Protein: 30 g
• Fat: 20 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Sugar: 6 g
• Sodium: 500 mg

Preparation Time

• Total Prep Time: 15 minutes (plus marinating time)
• Cook Time: 1 hour to 1 hour 30 minutes, depending on the size of the roast

How to Serve

• Slice the ribeye roast into thick, juicy slices.
• Drizzle with cranberry balsamic pan sauce.
• Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
• Garnish with additional fresh thyme for a beautiful presentation.

Additional Tips

1. Marinate Overnight: For the best flavor, marinate the ribeye for at least 12 hours or overnight.
2. Use a Meat Thermometer: To ensure the perfect doneness, invest in a good quality meat thermometer.
3. Let It Rest: Don’t skip the resting period; it makes a significant difference in juiciness.
4. Pair with Wine: A glass of red wine pairs wonderfully with this dish.
5. Save the Leftovers: Use any leftover meat for sandwiches or salads the next day.

Recipe Variations

• Add Herbs: Feel free to experiment with herbs like rosemary or oregano in the marinade.
• Use Different Cuts: If ribeye is not available, this marinade also works well with a sirloin or tenderloin roast.
• Sweeten It Up: For a sweeter glaze, add more cranberry sauce or a splash of orange juice.

Serving Suggestions

• Pair with roasted seasonal vegetables for a colorful side dish.
• Serve with creamy garlic mashed potatoes for a comforting meal.
• A fresh arugula salad with balsamic vinaigrette balances the richness of the roast.

Freezing and Storage

• Storing Leftovers: Store any leftover roast in an airtight container in the refrigerator for up to 3 days.
• Freezing: If you want to freeze the leftovers, wrap the sliced meat tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

FAQ Section

1. Can I use frozen ribeye roast?

Yes, but make sure to thaw it completely before marinating and cooking.

2. How can I adjust the recipe for a smaller roast?

Simply reduce the marinade ingredients proportionally based on the size of the roast.

3. What is the best way to reheat leftover ribeye?

Reheat in the oven at a low temperature (around 250°F) to avoid drying it out.

4. Can I use dried cranberries instead of fresh?

Fresh cranberries provide a tartness that balances the flavors; however, you can use dried if necessary, but adjust the sugar accordingly.

5. Is there a vegetarian alternative for the ribeye roast?

Consider using a portobello mushroom or a vegetable roast with similar marinade flavors.

6. How do I know when the ribeye is done?

Use a meat thermometer to check for the desired internal temperature.

7. Can I make the marinade ahead of time?

Yes, you can prepare the marinade a day in advance and store it in the refrigerator.

8. What side dishes go well with ribeye roast?

Classic sides like mashed potatoes, roasted vegetables, or a simple green salad pair excellently.

9. How do I store leftover marinade?

Discard any leftover marinade that has been in contact with raw meat to avoid contamination.

10. Can I grill the ribeye instead of roasting it?

Absolutely! This marinade is also perfect for grilling; just adjust the cooking time accordingly.

Conclusion

This Cranberry Balsamic Ribeye Roast is a showstopper that combines rich flavors and beautiful presentation, making it the perfect centerpiece for any gathering. With its melt-in-your-mouth texture and delightful glaze, it’s sure to become a favorite in your home. Whether you’re hosting a holiday feast or enjoying a special family dinner, this recipe is bound to impress and create lasting memories around the dinner table. Enjoy every delicious bite!

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