Now Salt and Pepper the rest of the roast. Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic. Remember you should always use an instant-read thermometer to check the doneness of a roast. Watch our video guide: How to cook the perfect beef steak, or download the SteakMate app. However, it takes about 45 minutes to render the collagen in 1 pound of meat -- long enough to render the moisture in the muscle fibers, as well. The internal temperature will rise about 5-10 degrees during resting time, remove the roast 5-10 degrees before desired doneness. Collagen -- the culprit responsible for meat's toughness -- liquefies between 160 and 180 degrees Fahrenheit. A thermometer will eliminate the guess work when learning how to make roast beef. When you are ready to cook the roast, trim off any dried pieces after the aging. Here are the ingredients you’ll need to make the perfect rump roast: 4-5 pound boneless beef rump roast 3. Let it rest at least 15- 20 minutes to allow the juices to redistribute themselves evenly throughout the roast. It is common for a roast to lose 5%-15% of its weight during the aging. Rump, round, blade. An hour before cooking, remove the roast from the refrigerator to bring to room temperature. For the best result, either simmer or slow-cook your cut in an oven. Australian Beef - Recipes, Cooking Tips and More, We use cookies on our website (including third party cookies) to analyse traffic, share information with analytics partners and provide you with the best experience possible. Now Salt and Pepper the rest of the roast. Need help cooking the perfect steak just how you like it? Guide to cooking temperatures. Searing the roast will seal in the juices leaving your rump roast recipes looking very appealing when being served. Then add the water, the chopped onion and reduce the temperature to 275 degrees. Cloves of garlic may be used cut in half lengthwise and with a small knife cut small slits into the top of the roast and insert the garlic clove halves into the roast. For as long as I can remember, my mother has been fixing the perfect rump roast. Age the beef in the refrigerator by leaving it uncovered on a wire rack over a pan to catch the drippings for at least a day or as long as 3-4 days. Transfer the pot to the oven and cook, uncovered until an instant-read thermometer inserted into the thickest part of the roast registers 130-140 degrees, about 1-2 hours depending on size and shape. (Remove from oven) STAND TIME INT. The cooking time for a rump roast that weighs 2 to 4 pounds is 1 1/2 to two hours at 325 degrees Fahrenheit. Boneless rib eye/scotch fillet/rib fillet, rump, sirloin/porterhouse/New York, fillet/eye fillet/tenderloin, standing rib roast, rolled rib beef roast, Silverside (uncorned), blade, round, topside, eye round, oyster blade. 1 %. Once the pan is hot sear the roast on all sides 1½-2 minutes per side for about 6-8 minutes total time. (After standing) Carefully remove the roast, set a wire rack in center of the roasting pan and place roast fat side up on the rack. 2. 5. I like mine rare so that is what you will get if you cook for this period of time. Then add the water, the chopped onion and reduce the … If you're looking for an economical cut of beef, try a rump roast. 160°C–180°C Leave it to rest for 20 minutes minimum before carving. Season with salt and pepper and generously sprinkle your favorite seasonings, such as onion or garlic powder etc.

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