Roast beef with yorkshire pudding and side dishes at the new restaurant Lawry's the Prime Rib, at The Lee Gardens, 33 Hysan Avenue. Causeway Bay.  04 October 2006. (Photo by K. Y. Cheng/South China Morning Post via Getty Images)

Food - News

Tender Rump Roast Recipe
- 4-pound rump roast
- 6 cloves garlic
- 2 tablespoons sea salt
- 2 teaspoons black pepper
- 2 tablespoons salted butter
- ½ cup beef broth
- ½ cup dry red wine
- 1 large yellow onion, thinly sliced
- 2 sprigs rosemary

Servings: - 10 servings

Total Time: - 10 mins. prep, 1.08 hours cook
1. Take rump roast out of the fridge 2 hours before starting and let it come to room temperature.

2. Make three slits, 2-3 inches deep, on both sides of roast with a sharp, thin knife; stuff each slit with a garlic clove, some sea salt, and black pepper, and rub rest of the salt and pepper over the outside of the roast.
3. Preheat the oven to 275 F.

4. Melt salted butter over med-high heat in oven-safe skillet, and sear all sides of beef for 15 mins. to brown. Remove roast to a plate, and de-glaze the pan with beef broth and dry red wine.
6. Re-place beef in the pan with onion slices and rosemary sprigs, and roast in the oven for 12-15 mins. per pound of meat (48 minutes to 1 hour for 4 pounds) until internal temp. rises to 115F.

7. Place the roast on a cutting board, tent loosely with foil, and let it rest for about 20 mins. Serve when internal temp. reaches 130F for med-rare, or 125F for rare.