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Grid Iron Meat

GRID IRON GOURMET / THE KITCHEN

How to Cook a Beef Rump Roast

A classic roast with rich beefy character, this rump roast makes a stunning centrepiece for Sunday lunch or a festive occasion. Follow this Grid Iron Gourmet recipe for a perfectly cooked, tender, and juicy result every time.

INGREDIENTS
  • 1.5kg single muscle beef rump roast
  • Olive oil
  • 2 garlic cloves, crushed
  • Few sprigs of fresh rosemary or thyme
  • Coarse sea salt and freshly cracked black pepper
METHOD

  1. Remove the beef from the fridge 30–60 minutes before cooking to come to room temperature.
  2. Pat the meat dry with kitchen paper and rub with olive oil, crushed garlic, chopped herbs, salt, and pepper.
  3. Preheat the oven to 220°C fan-assisted (230°C conventional).
  4. Heat a large frying pan over high heat and sear the rump on all sides for 2–3 minutes per side until browned.
  5. Transfer to a roasting tin with a rack and roast at 220°C for 15 minutes.
  6. Lower oven to 160°C fan-assisted (170°C conventional) and continue to roast:
    • Rare: 35–40 minutes
    • Medium-rare: 45–50 minutes
    • Medium: 55–60 minutes
    • Well-done: 65–70 minutes
  7. Check internal temperature with a meat thermometer:
    • Rare: 50–52°C
    • Medium-rare: 55–57°C
    • Medium: 60–63°C
    • Well-done: 68–70°C
  8. Rest loosely covered with foil for 20 minutes before slicing thinly against the grain.

Sides:

  • Roast potatoes with rosemary and garlic.
  • Honey-glazed carrots and buttered greens.
  • Yorkshire puddings.
  • Creamy horseradish sauce.
  • Beef gravy made from the pan juices.

Matches:

  • Flavours like mustard, black pepper, and red wine jus.
  • Fresh herbs such as thyme and parsley.
  • Caramelised onions and roasted garlic.
  • Root vegetable mash for a hearty base.
Preparation Time: 15 minutes.
Cooking Time: 50–80 minutes depending on doneness, plus resting.

Hot Tips

  • Always rest the meat after roasting to allow the juices to redistribute.
  • Use a meat thermometer for perfectly cooked results.
  • For added depth of flavour, place the rump on a bed of onions, carrots, and celery while roasting — they’ll add aroma and make a delicious base for gravy.

Print recipe

Pairings

Red Wine

  • A robust Bordeaux or Rioja.
  • Cabernet Sauvignon with dark fruit and structure.

White Wine

  • Full-bodied Chardonnay with subtle oak.
  • A dry, savoury Viognier.

Beer & Cider

  • English bitter or brown ale.
  • Medium-dry farmhouse cider.

Non-Alcoholic

  • Sparkling elderflower cordial.
  • Apple and ginger spritz.
  • Cold brewed black tea with lemon.

Shop for Ingredients

Native Breed Beef – Rump Roast roasting cut

Native Breed Beef – Rump Roast

Native Breed Rump Roast — Full Flavour, Properly Raised

A classic British roasting joint, hand-tied from native breed beef for a deep, beefy flavour and tender bite. Ideal for a traditional Sunday roast, cooked medium-rare and carved thin for maximum juiciness.

Native breed cattle mature more slowly and develop exceptional marbling and richness that intensively farmed beef can’t match — making this a real butcher’s favourite.

Price range: £54.75 through £91.25

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