Coriander-Crusted Beef With Spicy Cranberry Relish

• 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
• 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)

1. 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.
2. 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.
3. 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.
4. Preheat oven to 350u0b0. 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 135u0b0; medium, 140u0b0; medium-well, 145u0b0), 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.

orange juice, cranberries, sugar, olive oil, jalapeno peppers, garlic, red wine vinegar, ground cumin, salt, shallots, kosher salt, brown sugar, coriander seeds, whole peppercorns, garlic, beef ribeye roast

Taken from www.tasteofhome.com/recipes/coriander-crusted-beef-with-spicy-cranberry-relish/ (may not work)