Description
Tender, succulent roast beef, slow-cooked to juicy perfection, enveloped in a glistening, jewel-toned sauce that dances between sweet, tart, and savory notes.
Ingredients
Scale
- 3 to 5 pounds boneless beef 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 fresh or frozen cranberries
- 6 sprigs fresh thyme
Instructions
- Prepare the Cranberry Balsamic Glaze: In a small saucepan, combine 2 cups cranberries, 1/2 cup balsamic vinegar, 2 tablespoons brown sugar, 1/4 cup cranberry sauce, 1 teaspoon red pepper flakes, and a pinch of salt. Stir well to combine all ingredients.
- Simmer and Reduce Glaze: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it continue to simmer for about 15-20 minutes, or until the cranberries have burst and the sauce has noticeably thickened. Stir occasionally.
- Mash and Refine Glaze: Once thickened, use the back of a spoon or a potato masher to gently crush any remaining whole cranberries. Continue to simmer for another 5 minutes if needed to reach your desired consistency. Taste and adjust salt if necessary.
- Cool Glaze: Remove the glaze from the heat and allow it to cool slightly. As it cools, it will continue to thicken. Set aside while you prepare your roast beef.
- Bring Beef to Room Temperature: At least one hour before cooking, remove the beef roast from the refrigerator and place it on a platter or cutting board to come closer to room temperature. This ensures even cooking.
- Pat Dry and Trim Beef: Using paper towels, thoroughly pat the entire surface of the beef roast dry. Trim off any excessive silver skin or large pieces of external fat, leaving a thin layer if desired for flavor.
- Season Beef Generously: In a small bowl, combine 2 tablespoons olive oil, salt to taste, 2 minced garlic cloves, and the finely chopped leaves from 6 sprigs fresh thyme. Rub this mixture evenly all over the entire surface of the roast, ensuring every inch is covered.
- Prepare Roasting Pan and Preheat Oven: Preheat your oven to 450°F (230°C). Prepare a sturdy roasting pan, optionally using a roasting rack within the pan.
- Sear the Roast: Heat 2 tablespoons vegetable oil in a large, oven-safe skillet (cast iron works wonderfully) over medium-high heat until it shimmers. Carefully place the seasoned roast in the hot skillet and sear all sides until deeply browned and caramelized, about 2-3 minutes per side.
- Initial Roast: Carefully transfer the seared roast beef from the skillet to the prepared roasting pan. Immediately place the roasting pan into the preheated 450°F (230°C) oven. Roast for 15 minutes at this high temperature.
- Reduce Heat and Continue Roasting: After 15 minutes, reduce the oven temperature to 325°F (160°C). Continue roasting, planning for approximately 15-20 minutes per pound, or until a meat thermometer inserted into the thickest part of the roast registers about 5-10 degrees below your desired final doneness.
- Apply Cranberry Balsamic Glaze: About 20-30 minutes before the roast is expected to reach its target temperature, generously brush the prepared cranberry balsamic glaze over the entire surface of the roast.
- Continue Roasting and Basting: Return the glazed roast to the oven. Continue to roast, basting with any pan drippings and reapplying more glaze every 10 minutes or so, until the roast reaches your desired internal temperature.
- Rest the Roast Beef: Once the roast reaches the desired internal temperature, carefully remove it from the oven and transfer it to a clean cutting board. Tent it loosely with aluminum foil. Let it rest for a minimum of 15-20 minutes.
- Prepare Pan Jus (Optional): While the beef is resting, carefully pour off any excess fat from the roasting pan, leaving behind the flavorful drippings and caramelized bits. Place the roasting pan on the stovetop over medium heat. Add 1/2 cup beef broth and use a wooden spoon to scrape up all those browned bits from the bottom of the pan. Bring to a simmer and let it reduce for 5-7 minutes until slightly thickened.
- Slice and Serve: Once rested, slice the Cranberry Balsamic Roast Beef against the grain into thin, even slices. Arrange the slices on a warm serving platter. Drizzle with a little extra cranberry balsamic glaze if desired, and serve the warm pan jus on the side.
Notes
- Prep Time: 1 hour
- Cook Time: 2 hours 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg