Balsamic Cranberry Beef (Print Version)
# 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:
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.
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.
03 -
Get the oven heated to 350°F. Take the roast out of the marinade and pat it dry lightly with a paper towel.
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.
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.
06 -
Cook for around 20 minutes per pound, or until a thermometer says 140°F for medium-rare doneness.
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:
01 -
You’ll need to marinate it overnight for the best flavor.
02 -
Cooking time depends on size—plan for about 20 min per pound.