Rosy Gingered Roast Beef
Ingredients:
- 1 bottle KC Masterpiece® Ginger Teriyaki Marinade
- 2 to 2-1/2 pounds well trimmed beef rib-eye roast*
- 1/2 cup dried cranberries
- 1/3 cup water
- 1/4 cup finely chopped red onion
- 1/4 cup honey
Pour 1 cup KC Masterpiece Ginger Teriyaki Marinade into a gallon size Glad® Zipper Storage Bag; add beef roast. Marinate, refrigerated, 30 minutes to 1 hour.
Preheat oven to 325°F. Remove roast from bag; discard marinade. Place beef on rack in shallow roasting pan. Do not add water or cover. Roast about 1-1/2 hours for medium rare; about 2 hours for medium.
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Cover with foil and let stand 15 to 20 minutes. Temperatures will continue to rise about 10° to reach 145°F for medium rare; 160°F for medium.
Meanwhile, combine remainder of bottle of Ginger Teriyaki Marinade, dried cranberries, water, onion and honey in small saucepan. Bring to boil over medium heat, stirring frequently. Reduce heat and simmer, uncovered, 5 minutes, stirring frequently.
Slice beef and drizzle with sauce.
*NOTE: You may substitute the same size beef sirloin tip center roast for the rib-eye. Follow directions given above.
Makes 4 to 6 servings.