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Coriander-Crusted Beef with Spicy Cranberry Relish

Jalapeno gives cranberries an extra jolt in this rich, savory roast. —Donna Thomas, Dallas, Texas
  • Total Time
    Prep: 25 min. + chilling Cook: 1-3/4 hours + standing
  • Makes
    8 servings (6 cups relish)

Ingredients

  • 1-1/2 cups orange juice
  • 6 cups fresh or frozen cranberries
  • 1-1/2 cups sugar
  • 1/2 cup olive oil
  • 1 to 2 jalapeno peppers, seeded and finely chopped
  • 5 garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • RUB:
  • 4 shallots, finely chopped
  • 3/4 cup kosher salt
  • 6 tablespoons packed brown sugar
  • 1/4 cup coriander seeds, ground
  • 1/4 cup whole peppercorns, ground
  • 4 garlic cloves, minced
  • 1 beef ribeye roast (3 to 4 pounds)

Directions

  • In a small saucepan, bring orange juice to a boil. Cook until liquid is reduced by half, about 15 minutes. Pulse cranberries with sugar in a food processor until coarsely chopped; transfer to a bowl.
  • In a large skillet, heat oil over medium heat. Add jalapeno; saute until tender, 1-2 minutes. Add garlic; cook 1 minute longer. Stir in cranberry mixture, orange juice, vinegar, cumin and salt.
  • For rub, mix shallots, kosher salt, brown sugar, coriander seeds, peppercorns and garlic; rub over roast. Transfer to a shallow dish. Refrigerate, covered, 8 hours or overnight.
  • Preheat oven to 350°. Remove and discard rub from roast; place roast on a rack in a shallow roasting pan, fat side up. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Slice roast; serve with relish.

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