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Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons olive oil
- ½ cup balsamic vinegar
- 2 cups fresh cranberries
- 1 teaspoon red pepper flakes
- ½ cup beef broth
- 2 garlic cloves, minced
- ¼ cup cranberry sauce
- Salt, to taste
- 6 sprigs fresh thyme
- 2 tablespoons brown sugar
- 3 to 5 pounds ribeye roast
Directions
1. Prepare the Marinade
In a large resealable bag, combine the balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil. Mix thoroughly to create the marinade.
2. Marinate the Ribeye
Using a knife, carefully pierce the ribeye roast all over to allow the marinade to penetrate deeper.
Place the roast into the bag with the marinade, seal it tightly, and massage the marinade into the meat.
Ensure the ribeye is well-coated. Refrigerate the marinated ribeye overnight, turning the bag occasionally to evenly distribute the marinade.
3. Preheat the Oven
When ready to cook, preheat your oven to 350°F (175°C). This temperature will allow the roast to cook slowly, becoming tender and juicy.
4. Sear the Roast
Remove the ribeye from the marinade, and pat it dry with paper towels to remove excess marinade (this helps achieve a good sear).
In a large cast-iron skillet, heat 2 tablespoons of vegetable oil over medium heat.
Sear the ribeye roast on all sides until it forms a deep, golden-brown crust, about 2–3 minutes per side.
5. Roast the Ribeye
After searing, pour the reserved marinade into the skillet, followed by the ½ cup of beef broth.
Add the fresh cranberries and thyme sprigs to the skillet, ensuring they are evenly distributed around the roast.
Transfer the skillet to the preheated oven.
6. Roast to Desired Doneness
Roast the ribeye for approximately 20 minutes per pound of meat, or until a meat thermometer inserted into the thickest part of the roast reaches 140°F (60°C) for medium-rare doneness.
Adjust the cooking time based on your preferred level of doneness (e.g., 135°F for rare, 150°F for medium).
7. Rest and Serve
Once the ribeye reaches the desired temperature, remove it from the oven and let it rest for 15 minutes.
Resting allows the juices to redistribute, ensuring a tender and juicy roast.
After resting, slice the ribeye roast and serve with the cranberry balsamic pan sauce drizzled over the top.
⏰ Prep Time: 20 minutes + overnight marinating
⏰ Cook Time: ~1–1.5 hours depending on weight
🍽️ Serves: 6–10
