Ingredients
Scale
- 3 to 5 pounds ribeye roast
- 1/2 cup balsamic vinegar
- 2 garlic cloves (minced)
- 1/4 cup cranberry sauce
- 2 tablespoons brown sugar
- 1 teaspoon red pepper flakes
- Salt to taste
- 2 tablespoons olive oil
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
- 2 cups cranberries
- 6 sprigs thyme
Instructions
- In a large re-sealable food storage bag, combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil.
- Pierce the ribeye roast all over to allow marinade penetration. Place it in the bag with the marinade, seal it, massage gently, and refrigerate overnight.
- Preheat your oven to 350°F (175°C).
- Remove the roast from the marinade and wipe off excess marinade with paper towels.
- Heat vegetable oil in a cast iron pan over medium heat and sear the beef until golden brown on all sides.
- Pour reserved marinade into the pan with beef broth, add cranberries and thyme, then transfer everything to your preheated oven.
- Roast for about 20 minutes per pound or until a meat thermometer reads 140°F (60°C) for medium rare doneness.
- Let rest for 15 minutes before slicing and serving with pan sauce.
- Prep Time: 15 minutes
- Cook Time: Approximately 100 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 80mg