Cranberry Balsamic Roast Beef (Print Version)
# Ingredients:
01 -
Salt, as much as you need.
02 -
A half cup of beef broth.
03 -
Two garlic cloves, finely chopped.
04 -
Six thyme stems.
05 -
1/4 cup of cranberry jam.
06 -
Two cups of fresh cranberries.
07 -
Two tablespoons of olive oil.
08 -
Two spoons of brown sugar.
09 -
A third teaspoon of crushed red pepper.
10 -
A half cup of balsamic vinegar.
11 -
Two tablespoons vegetable oil.
12 -
Three to five pounds of ribeye roast.
# Instructions:
01 -
Toss the balsamic vinegar, olive oil, cranberry jam, brown sugar, chopped garlic, crushed red pepper, and salt into a big resealable bag. Stir it all around and save it.
02 -
Use a knife to jab little holes all over the roast. Drop the roast into the bag, zip it closed, and rub the marinade into the meat. Pop it in the fridge overnight and flip the bag now and then.
03 -
Crank up the oven to 350°F. Pull the roast out of the bag and use a paper towel to pat off any extra marinade clinging to it.
04 -
Heat up vegetable oil in a heavy cast iron pan over medium flame. Toss the meat in the hot pan and sear it all over until the outside is a rich golden brown.
05 -
Pour the marinade you saved into the same pan with a half cup of beef broth. Throw in the cranberries and thyme. Slide the whole pan into the oven.
06 -
Let it bake for close to 20 minutes for every pound, or until a thermometer stuck in the middle hits 140°F if you like medium rare.
07 -
Take it out of the oven and don’t touch it for 15 minutes. Then slice it up and serve with the pan drippings as sauce.
# Notes:
01 -
Meat needs to soak in the marinade overnight.
02 -
Bake time depends on how big the roast is (20 min per pound).