Cranberry Roast Beef Recipe – Easy Holiday Dinner Main Course Idea
Cranberry roast beef is a show-stopping holiday dish that’s both savory and festive! Juicy roast beef is complemented by a tangy cranberry glaze, creating the perfect balance of flavors. Ideal for Christmas, Thanksgiving, or any special family dinner where you want to impress with a hearty, flavorful centerpiece.
Equipment
- Large skillet (for searing)
- Roasting pan
- Meat thermometer
- Saucepan (for glaze)
- Basting brush
- Cutting board & sharp knife
Ingredients
- 3–4 lb beef roast (ribeye, sirloin, or tenderloin)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup fresh or frozen cranberries
- ½ cup balsamic vinegar
- ¼ cup honey or brown sugar
- 1 tsp Dijon mustard (optional, for tang)
Instructions
- Season & Sear: Pat beef dry. Rub with olive oil, salt, pepper, and herbs. Sear in skillet until browned on all sides.
- Roast Beef: Transfer to roasting pan. Roast at 375°F (190°C) until internal temp reaches 130°F (54°C) for medium-rare.
- Prepare Glaze: In saucepan, simmer cranberries, balsamic vinegar, honey, and mustard until cranberries burst and mixture thickens.
- Glaze Beef: Brush glaze over beef during final 15 minutes of roasting. Return to oven to caramelize.
- Rest & Slice: Let beef rest 15 minutes before slicing against the grain.
- Serve: Arrange slices on platter, drizzle with extra glaze, and garnish with rosemary sprigs or fresh cranberries.
Notes
- Always sear beef first for maximum flavor.
- Apply glaze only in the final 15 minutes to avoid burning.
- Use a meat thermometer for precision—medium-rare is ideal.
- Rest beef before slicing to retain juices.
- Pair with mashed potatoes, roasted vegetables, or Yorkshire pudding for a complete meal.