Ingredients
Scale
- 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
Instructions
- In a large resealable bag, combine balsamic vinegar, minced garlic, cranberry sauce, brown sugar, red pepper flakes, salt, and olive oil.
- Pierce the ribeye roast with a knife and place it in the marinade bag. Seal and massage to coat evenly. Refrigerate overnight.
- Preheat your oven to 350F (175C).
- Remove the roast from the marinade; wipe off excess marinade.
- Heat vegetable oil in a cast iron pan over medium heat and sear the roast until golden brown on all sides.
- Pour in the reserved marinade and beef broth into the pan. Top with cranberries and thyme.
- Roast in the oven for approximately 20 minutes per pound until the meat thermometer reads 140F (60C) for medium rare.
- Let rest for at least 15 minutes before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: Approximately 100 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg