Cranberry Roast Beef
Cranberry Roast Beef combines a perfectly seasoned beef roast with a vibrant cranberry sauce that develops during roasting. The result is tender, flavorful meat complemented by a sweet-tart sauce with notes of orange, rosemary and red wine.
Ingredients
- 4-5 pound beef roast top round, sirloin tip, or ribeye roast
- 2 cups fresh or frozen cranberries
- 1/4 cup honey or brown sugar for deeper flavor
- 1/4 cup red wine something you’d enjoy drinking
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- Zest and juice of 1 orange
- 1 large onion roughly chopped
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 2 cups beef broth
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter optional, for finishing the sauce
Instructions
- Prepare the beef: Remove the beef from the refrigerator 1 hour before cooking to bring it to room temperature. Pat it dry thoroughly with paper towels (this is crucial for proper browning).
- Preheat your oven to 450°F (230°C) and place the rack in the middle position.
- Make the rub: In a small bowl, combine olive oil, garlic, half the rosemary, thyme, 1 tablespoon of orange zest, salt, and pepper until it forms a paste.
- Season the meat: Massage the herb paste all over the beef, making sure to cover all surfaces. If using a tied roast, work some of the mixture under the strings.
- Prepare the roasting pan: Scatter chopped onions, carrots, and celery on the bottom of your roasting pan to create a natural rack for the beef.
- Sear for a beautiful crust: Place the seasoned roast on top of the vegetables and put in the preheated oven for 15 minutes to sear the outside.
- Reduce heat and prepare cranberry mixture: Lower the oven temperature to 325°F (165°C). In a bowl, combine cranberries, honey, red wine, orange juice, remaining rosemary, balsamic vinegar, and a pinch of salt.
- Add liquids: Pour the beef broth around (not over) the meat, then pour the cranberry mixture over and around the roast.
- Roast to perfection: Cook until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, about 1.5 hours for a 4-pound roast. Baste the meat with the pan juices every 30 minutes.
- Rest the meat: Transfer the roast to a cutting board, tent loosely with foil, and let rest for 15-20 minutes. The temperature will rise about 5 degrees during resting.
- Prepare the sauce: While the meat rests, strain the pan juices into a saucepan, pressing on the solids to extract maximum flavor. Skim off excess fat, bring to a simmer, and reduce slightly until the sauce coats the back of a spoon. For extra richness, whisk in 2 tablespoons of butter just before serving.
- Slice and serve: Carve the beef into thin slices against the grain and arrange on a serving platter. Spoon some of the cranberry sauce over the meat and serve the remainder on the side.
Notes
- For maximum flavor, season the beef the night before and refrigerate uncovered. This creates a dry surface that browns beautifully.
- The cranberry sauce can be made a day ahead and reheated, which actually improves the flavor.
- A good meat thermometer is your best friend for perfectly cooked beef – don’t rely on timing alone.
- For a more elegant presentation, consider frenching the roast if using a rib roast, or having your butcher tie a cylindrical roast for even cooking.
- The vegetables from the roasting pan can be pureed and added back to the sauce for extra body and nutrition.