top rump roast beef

Here’s the thing: this was supposed to be about fore rib of beef. The Flintstones style piece of meat with the rack of bones around the side. It was to be my birthday treat, a deluxe cut I’d never cooked myself. But could I find it in any supermarkets? Nope. So I dejectedly chose a top rump roast joint instead. And what do you know despite my disappointment this turned out lovely. So here’s my top rump roast beef recipe.

top rump roast beef

It’s a boneless cut so even though they can be on the large side the cooking time is relatively fast. If you like your meat juicy then a quick cook benefits this beef joint, giving the outside a tasty crust and the inside blushing and tender. Here’s some cooking times you can play around with, but for best results use a meat thermometer to check the internal temperature. It’s the only way to be absolutely sure as each piece of meat is different, with thick parts and thin parts. Don’t cut into the meat to check, as the juices you have fought so hard to preserve will leak and dry it out.

Top rump roast beef cooking times

Based on a 1kg joint of beef:

Preheat the oven to 220°C. Once the oven’s warmed up (about 20 minutes) put the meat in and roast for 20 minutes.

Turn the oven down to 170°C and continue to roast for:

Rare – 30 mins (temperature when probed 48 – 55°C)

Medium – 40 mins (60 – 65°C)

Well done – 60 mins (70 – 75°C)

Based on a 2kg joint of beef:

Preheat the oven to 220°C. Once the oven’s warmed up (about 20 minutes) put the meat in and roast for 20 minutes.

Turn the oven down to 170°C and continue to roast for:

Rare – 45 mins (48 – 55°C)

Medium – 60 mins (60 – 65°C)

Well done – 80 mins (70 – 75°C)

Adjust according to your joint. If you want a 1kg joint at medium rare, test the beef between 50 minutes and 1 hour into cooking. The temperature will be your key guide all the time.

If you don’t have one, meat thermometers are really cheap. Here’s one that’s only £2 at the time of writing.

roast top rump beef

One of the key steps is to allow the meat to rest after cooking. Leaving to one side for at least 30 minutes allows the meat to relax and juice to return to the centre of the beef. You’ll be left with very tender and very tasty meat. Don’t worry about it getting cold, covering it well and serving with gravy will sort it out.

Your flavourings are up to you. Something robust and strong works well with beef; my seasonings will form a tasty crust as it cooks. The secret weapon here is oyster sauce. It’s a magic ingredient for imbuing your dinners with big, savoury flavours. Give it a try!

And what should you serve with it? Roast potatoes and your favourite vegetables.


top rump roast beef recipe
top rump roast beef
Yum
Print Recipe
Enjoy a classic British Sunday lunch with a joint of beef that's economical but packed with flavour: top rump roast beef.
Servings Prep Time
8-10 people 5 minutes
Cook Time
70 minutes
Servings Prep Time
8-10 people 5 minutes
Cook Time
70 minutes
top rump roast beef recipe
top rump roast beef
Yum
Print Recipe
Enjoy a classic British Sunday lunch with a joint of beef that's economical but packed with flavour: top rump roast beef.
Servings Prep Time
8-10 people 5 minutes
Cook Time
70 minutes
Servings Prep Time
8-10 people 5 minutes
Cook Time
70 minutes
Ingredients
For the gravy
Servings: people
Instructions
  1. Get the joint out of the fridge at least 30 minutes before cooking. Preheat the oven to 220C.
  2. Combine the rosemary, mustard and oyster sauce with a little oil to turn into a paste. Baste liberally all over the beef and season with salt and pepper.
  3. Lay the carrots and onions in a baking tray and use these as a trivet for the beef. Lay the beef on top of the vegetables and cook according to the guide above.
  4. When the beef is ready, remove to a platter, cover with foil and a tea towel and ensure you rest it for at least half an hour.
  5. If you're making the gravy, put the baking tray over a hob and mix in the flour. When you've made a thick paste gradually add the beef stock and bubble and thicken until the gravy is as you like it. You may need to add seasoning. Serve with your favourite roast dinner trimmings.
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18 comments

  • Looks delicious! Hope you had a great birthday.

  • That does sound good. I’ll be cooking this next Sunday, as per your instructions. Wish me luck, will let you know how it turns out! ??

  • Hi I am going to cook this joint tomorrow for 4 on my 80th birthday,wish me luck,Meryl

  • Do you mean out of the fridge before cooking in the first instruction? Or out of the oven before carving?

  • Just cooked your beef resipe down to a te as you said I have to say the best bit of beef I’ve ever tasted and the oyster sauce makes it pop thank you very much as it was the first time I’ve cooked beef

  • Are the oven temperatures for fan assisted or normal gas ovens? Thanks for what looks like a good recipe.

  • Thoroughly recommend this recipe , tender , tasty beef! ( just remember to convert fan oven temperatures if you don’t have one )

  • I bought a piece of 2kg top rump joint for Easter, no idea on how to cook it, looked online with the top chefs to help me, no one was straight to the point as your recipe, it was easy and straight to the point. Thanks a lot, top marks.

    Andy

  • Tried this today, it was delicious. The beef was a bit dry on the ends – it was a 2.3kg joint and rather long and thin, but the middle was pink still fortunately. The potatoes were lush! Thanks for the recipe, next time I’ll try and get a rounder joint! The rub was amazing, I didn’t have any oyster so subbed with a bit of soy. 😁

  • Hussein Hussein

    I’ve struggled at times to get roast beef exactly how I like it, I’ve managed either too rare or overdone and not that lovely pink colour in the middle, ozzing with flavor and ever so juicy. Followed this to the letter (minus oyster sauce as I didn’t have any). All I can say is OMG. It’s probably by far the best roast beef I’ve ever cooked. I had a 2.5kg top rump.
    Can’t thank you enough for sharing your recipe.

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