Searedrumproast Recipes
PERFECT RUMP ROAST
For as long as I can remember, my mother has been fixing the perfect rump roast. It is by far my favorite meal. Served with rice and gravy, I am one happy camper. I love mine rare. Lately I have been fixing one on Sunday, having my Sunday meal and then I have the rest to eat on all week long. Life doesn't get any better. One thing my mom used to always remind me was to take your meat out well before you are going to cook it so it gets to room temperature.
Provided by Gone Fishin
Categories Roast Beef
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- DO NOT USE A GLASS PAN FOR THIS RECIPE.
- Pre-Heat the oven to 500 degrees.
- 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.
- Now Salt and Pepper the rest of the roast.
- Put the Roast in the oven and sear for 20 minutes.
- Then add the water, the chopped onion and reduce the temperature to 275 degrees.
- Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.
Nutrition Facts : Calories 916.8, Fat 55.2, SaturatedFat 21.7, Cholesterol 340.2, Sodium 1988.1, Carbohydrate 4.4, Fiber 0.9, Sugar 1.2, Protein 94.6
SEARED RUMP ROAST
This is my favorite way to cook a rump roast and many years ago, our local butcher told me how to fix this. In my opinion, a rump roast is the very best cut for a roast and it has never failed me! I like to sear it first to seal in the juices.
Provided by Irish Rose
Categories Very Low Carbs
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 500 degrees.
- Put rump roast into large roasting pan and sear each side of roast for about 15 minutes until dark brown.
- Add 1/4 cup of water to pan.
- Cover with foil, reduce heat to 325 degrees and cook approximately 1-1/2 to 2 hours (depending on the size of your roast), OR until fork goes easily into meat.
- Remove roast from pan and let it "rest" for about 30 minutes. Meanwhile, make the most wonderful gravy from all of the drippings.
I.C. RUMP ROAST
Provided by Alton Brown
Categories main-dish
Time 10h30m
Yield about 4 servings
Number Of Ingredients 8
Steps:
- Install an immersion circulator in a water bath and set it to 135 degrees F.
- Trim any fat and sinew from the exterior of the roast, but don't discard it.
- Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Brush or rub the roast with the oil and season the roast on all sides with the salt.
- Thoroughly sear the roast on all sides, about 2 minutes per side. Add the trimmings to the skillet and brown alongside the roast.
- Combine the Worcestershire, Dijon, garlic powder, onion powder and pepper in a one-gallon zip-top freezer bag.
- Transfer the seared roast and trimmings to the freezer bag and squish the sauce around to coat. Remove as much air from the bag as possible and seal tightly. Place the bag in the water bath, making sure the meat is completely submerged (see Cook's Note). Cover the water bath with plastic wrap to prevent evaporation.
- After 10 hours, retrieve the bag from the water bath, discard the fatty bits and remove the roast to a carving board. Strain and reserve the jus. Thinly slice the beef across the grain and serve with the jus.
REVERSE-SEAR PRIME RIB ROAST
After years of experimenting with different cooking methods for a standing rib roast, I've finally perfected our Christmas dinner. Dry-brining the prime rib the day before roasting means every bite is flavorful, and slow-roasting at a low temperature followed by a high-heat sear ensures a delicious medium-rare doneness throughout with a savory herb crust.
Provided by hello angie
Categories Main Dish Recipes Roast Recipes
Time 14h11m
Yield 20
Number Of Ingredients 6
Steps:
- Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
- Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
- Preheat oven to 200 degrees F (95 degrees C).
- Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
- Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
- Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
- Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.
Nutrition Facts : Calories 339 calories, Carbohydrate 0.1 g, Cholesterol 93.5 mg, Fat 25.8 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 11.5 g, Sodium 672.3 mg
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