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Balsamic Cranberry Beef

Featured in Savory Beef Dishes.

This fancy ribeye roast is soaked in a sweet and tangy cranberry balsamic mix overnight. The slow roasting technique makes it juicy—a showstopper for festive meals.
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Updated on Sun, 13 Apr 2025 11:00:52 GMT
A juicy roast surrounded by cranberries and fresh thyme, sitting in a rich sauce. Pin it
A juicy roast surrounded by cranberries and fresh thyme, sitting in a rich sauce. | cuisinegenial.com

Whip up this crowd-pleasing Cranberry Balsamic Beef Roast that'll knock your socks off. The mouthwatering combo of juicy beef with tangy-sweet cranberry balsamic drizzle makes a stunning table centerpiece without the fuss. It's super simple to pull together but looks like you spent all day in the kitchen – perfect for Christmas dinner or anytime you want to wow your guests.

What Makes This Dish So Special

You'll fall in love with how the zesty cranberries play off the deep balsamic flavor, making every bite of beef incredibly tasty. The best part? Your marinade does double duty as the sauce while cooking, so you'll spend less time prepping and more time enjoying your company. Even kitchen newbies can nail this juicy, flavor-packed roast that'll have everyone asking for seconds.

What You'll Need for Cranberry Balsamic Beef

  • Beef Roast: A 4-5 pound beef tenderloin or top round cut.
  • Fresh Cranberries: 2 cups, cleaned and checked.
  • Balsamic Vinegar: 1 cup, get the good stuff.
  • Honey: 1/4 cup, to cut the sour taste.
  • Garlic: 6 cloves, finely chopped.
  • Fresh Herbs: 4 sprigs each of thyme and rosemary.
  • Olive Oil: 1/4 cup to brown the meat.
  • Salt and Pepper: 2 tablespoons each for seasoning.
  • Butter: 4 tablespoons for extra flavor.
  • Red Wine: 1 cup for pan scraping (if you want).

Mixing Up Your Cranberry Sauce

Blend Your Flavors
Throw the cranberries, balsamic vinegar, honey, chopped garlic, and whole herb sprigs into a food processor. Give it a few quick pulses until the cranberries are roughly chopped.
Get Your Meat Ready
Wipe the roast with paper towels until dry. Rub salt and pepper all over, making sure it sticks well.
Soak It Up
Put your beef in a big glass container or sealable bag. Pour the cranberry mix all over, making sure it's completely covered. Stick it in the fridge for anywhere from 4 to 24 hours, flipping it now and then.
Before You Cook
Take the beef out 1-2 hours ahead of time so it warms up. Keep the marinade for later use.

Cooking Your Beef to Perfection

Get Everything Hot
Turn your oven to 375°F. Grab a big cast-iron pan, add olive oil, and heat it up real hot. Brown that roast on every side until it's nice and dark, about 3-4 minutes each way.
Pour in the Good Stuff
Dump your saved marinade around the meat. Drop in butter and some fresh herb sprigs.
Cook and Drizzle
Put the whole pan in your hot oven. Let it cook about 20-25 minutes for each pound if you want it medium-rare (that's 135°F inside). Every 15 minutes, spoon the juices over the top.
Let It Rest
Pull it out and cover with foil for 15-20 minutes. While waiting, you can thicken up the pan juice on the stove if you'd like.
A juicy beef roast glistening with cranberries and fresh herbs in a pool of rich sauce. Pin it
A juicy beef roast glistening with cranberries and fresh herbs in a pool of rich sauce. | cuisinegenial.com

Perfect Pairings

You can bring the whole skillet to the table and spoon that tasty cranberry sauce right over each slice for a homey touch. Or move it to a fancy platter if you're feeling fancy. It goes great with oven-roasted veggies, buttery mashed potatoes, or some crusty bread to soak up all that yummy sauce. Toss some fresh herb sprigs on top to make it look extra pretty.

Clever Tweaks and Ideas

Want an amazing sauce? Cook down the cranberry balsamic mix on the stove until it gets thick and glossy before serving. Add more honey if you like things sweeter. Can't find fresh cranberries? No problem – just soak dried ones in warm water for a milder taste. Leftover beef will stay good in the fridge for up to 3 days if you keep it in a sealed container.

Frequently Asked Questions

→ Why is marinating overnight important?
It gives the cranberry and balsamic mix time to really flavor the meat. Plus, the acid softens the beef for a juicier dish.
→ How can I check if it's done?
If you like it medium rare, wait until the center hits 140°F. This usually takes about 20 minutes per pound. Let it sit for 15 minutes before slicing.
→ What's the purpose of searing?
Searing adds a nice crust to the meat, locks in juices, and boosts flavor for the sauce and the roast.
→ Are frozen cranberries okay to use?
Frozen cranberries totally work. You don’t even need to thaw them—just toss them in as they are.
→ What else can I do with the sauce?
Pour it over leftover slices of beef, mix it into roasted veggies, or save it as a spread for sandwiches.

Balsamic Cranberry Beef

A ribeye roast soaked in balsamic cranberry marinade and roasted with thyme and fresh cranberries—perfect for the holidays.

Prep Time
5 Minutes
Cook Time
60 Minutes
Total Time
65 Minutes
By: Ferdaous

Category: Beef

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (1 roast)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 1/4 cup cranberry sauce.
02 6 sprigs thyme.
03 2 garlic cloves, minced.
04 2 cups cranberries.
05 1 teaspoon red pepper flakes.
06 Salt as needed.
07 3 to 5 pounds ribeye roast.
08 1/2 cup Balsamic vinegar.
09 2 tablespoons olive oil.
10 1/2 cup beef broth.
11 2 tablespoons vegetable oil.
12 2 tablespoons brown sugar.

Instructions

Step 01

Toss balsamic vinegar, garlic, cranberry sauce, brown sugar, red pepper flakes, olive oil, and a little salt into a big food-safe bag you can seal. Set aside for now.

Step 02

Poke holes all over the roast with a knife. Put it in the bag with the marinade, seal it up, and squish it around to coat. Let it chill in the fridge overnight, flipping it now and then.

Step 03

Get the oven heated to 350°F. Take the roast out of the marinade and pat it dry lightly with a paper towel.

Step 04

Warm the vegetable oil in a cast iron pan over medium heat. Brown the roast on all sides until it’s got a nice deep crust.

Step 05

Pour the marinade into the pan, stir it with the beef broth, and toss in some cranberries and thyme. Move the whole pan straight into the oven.

Step 06

Cook for around 20 minutes per pound, or until a thermometer says 140°F for medium-rare doneness.

Step 07

Pull it out of the oven and let it chill for 15 minutes. Slice it up and serve with the sauce left in the pan.

Notes

  1. You’ll need to marinate it overnight for the best flavor.
  2. Cooking time depends on size—plan for about 20 min per pound.

Tools You'll Need

  • Big cast iron skillet.
  • Sealable storage bag.
  • Thermometer for meat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~