Ingredients

The following ingredients have 7 Servings
  • 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

Instruction

  • Combine the balsamic vinegar, garlic, cranberry sauce, brown sugar, red pepper flakes, salt and olive oil in a large, re-sealable food storage bag (large enough to hold the beef roast). Reserve.
  • Pierce the roast all over with a knife and place it in the bag. Close the bag and massage the roast with the marinade. Refrigerate overnight, turning the bag occasionally.
  • Preheat oven to 350F degrees.
  • Remove the roast from the marinade and wipe it with a paper towel to remove excess marinade.
  • Heat the vegetable oil in a large cast iron pan, over medium heat. Place beef in hot pan and sear until deep golden brown on all sides.
  • Add the marinade to the pan along with 1/2 cup beef broth and mix to combine. Add the cranberries and thyme and transfer the pan into the oven.
  • Roast for about 20 min per pound of meat OR until a thermometer reads 140F degrees for medium rare.
  • Remove from the oven and let rest for 15 minutes before carving and serving with the pan sauce.