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.
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.
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. Looking for a good sauce? Try this beef dripping sauce.
top rump roast beef
Ingredients
- 2 carrots halved
- 1 onion halved
- 1 teaspoon dried rosemary
- 1 tablespoon English mustard
- 1 tablespoon oyster sauce
For the gravy
- 1 tablespoon flour
- 500 ml beef stock
Instructions
- Get the joint out of the fridge at least 30 minutes before cooking. Preheat the oven to 220C.
- 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.
- 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.
- 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.
- 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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