0 Ratings
- 10 Servings +
2 tbsp (30 mL) EACH vegetable oil, soy sauce and packed brown sugar
1 tbsp (15 mL) grainy Dijon mustard
2 tsp (10 mL) EACH dried thyme leaves and salt
1 tsp (5 mL) EACH paprika and fresh ground pepper
0.50 tsp (2 mL) EACH ground cinnamon and ginger
0.25 tsp (1 mL) ground nutmeg
3 cloves garlic, minced
4 lb (2 kg) Beef Rib Eye Oven Roast or Boneless Beef Prime Rib Premium Oven Roast
Cranberry Pan Sauce
2 shallots, finely chopped
1 cup (250 mL) dry red wine
0.75 cup (175 mL) reduced-sodium beef broth
1 cup (250 mL) whole berry cranberry sauce
0.25 tsp (1 mL) EACH salt and freshly ground pepper
2 tbsp (30 mL) finely chopped fresh chives
Combine oil, soy sauce, sugar, mustard, thyme, salt, paprika, pepper, cinnamon, ginger, nutmeg and garlic in a small bowl. Transfer 2 tbsp (30 mL) of the spice paste to another small bowl; set aside. Rub remaining spice paste all over roast.
Place roast fat side up on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 3 to 3¼ hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).
Transfer roast to cutting board, cover with foil and let rest for 15 minutes before carving.
Cranberry Pan Sauce: Meanwhile, drain off fat from drippings and discard. Heat pan drippings in roasting pan over medium-high heat. Add shallots; cook, stirring, for about 2 minutes or until softened. Gradually stir in red wine, beef broth and the reserved spice paste. Bring to a boil, stirring and scraping up any browned bits from pan. Reduce heat and simmer for 8 to 10 minutes or until sauce reduces to about 1½ cups (375 mL). Stir in cranberry sauce and bring back to a boil. Cook, stirring often, for 3 to 4 minutes or until sauce starts to thicken to syrupy consistency. Season with salt and pepper. Stir in chives.
Carve roast across the grain into slices and serve with Cranberry Pan Sauce.
Let your oven roast stand at least 15 minutes after cooking to allow the juices to settle before carving
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