Description
A succulent ribeye roast marinated in a rich cranberry balsamic sauce, seared to perfection, and roasted to juicy tenderness. This flavorful dish is perfect for special occasions and holiday dinners.
Ingredients
Scale
- 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
- 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.
- Marinate the Ribeye: Using a knife, carefully pierce the ribeye roast all over. Place the roast in the marinade bag, seal it tightly, and massage the marinade into the meat. Refrigerate overnight, turning the bag occasionally.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Sear the Roast: Remove the ribeye from the marinade and pat dry. In a large skillet, heat vegetable oil over medium heat. Sear the ribeye on all sides until golden brown, about 2-3 minutes per side.
- Roast the Ribeye: Pour the reserved marinade into the skillet, add beef broth, fresh cranberries, and thyme. Transfer the skillet to the oven.
- Roast to Desired Doneness: Roast for approximately 20 minutes per pound, or until a thermometer reads 140°F (60°C) for medium-rare.
- Rest and Serve: Remove from the oven and let it rest for 15 minutes. Slice and serve with the cranberry balsamic pan sauce.
Notes
- Ensure the roast is well-marinated for maximum flavor.
- Adjust cooking time based on your preferred doneness.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: main course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg