Rosy Gingered Roast Beef
- 1 bottle KC Masterpiece® Honey 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® Honey 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 KC Masterpiece® Honey 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.
Recipe only gluten free when made with all gluten free ingredients. Read labels of all packaged ingredients to determine whether they contain gluten.
Makes 4 to 6 servings.