How to Best Cook Roast Beast?

[asphaltgambler]

Hey all P-cooks - I am tryin to do the Roast Beef like my Mom did and just cannot seem to nail it. I generally buy Rump roast @2lbs as I'm cooking for two. My goal is to get the crisp / char outer layer and rare (@135 degrees) center.

My question is really two-part. Is Rump roast the best cut for roasting? I always try to buy 'choice' grading.

What is the best way to roast? I have tried many times first brazing the outside quickly in a very hot cast iron pan, then finishing it the oven at various temps and times. With this method it always seems I get the outside right but then overcook it. I think maybe because the weight / mass is on the low side?

I've tried slow / low cook and the outside just does not char / crisp just turns grey-ish. Advice please as my wife loves it when I get it right..........................which is almost never

[id10t]

Season it, sear it, and then low (300ish) in the oven until it hits 110-115 then crank oven to 500 and pull meat when it hits 130. Tent with foil and let sit for 10-15 min.

Don't do beef often, but this is what I do with boneless leg of lamb or pork loins. Pork loins the temps change to 125 at the low cook temp then crank to 500 until meat hits 150. Under the foil tent it will carry over to 170 or more, but still be fork tender, esp. if we are only doing the tenderloins.

A "leave it in the meat while cooking" digital thermometer with either a long lead to a display or remote pickup is critical... but they are cheap.

[vash]

with roast, it's like real estate.

location location location. i think the Rump is is the wrong side of the tracks. choose a cut of meat from the shoulder area. more connective tissue and fat. for a relatively inexpensive roast for two, i like a 7-bone roast. this is from the shoulder and the crosscut leaves the shoulder blade looking like the #7. it's alittle bit flat shaped for great oven roasting, but if cooked slow-low in a moist enviornment..look out!!

i think chunkier shapes make better oven (dry) roast.

oh, let it rest before slicing.

[MikeSid]

I would not eat a Rump Roast.
A 7 bone is a chuck roast, and it better suited for braising in liquid - i.e. pot roast. It will be very flavorful and tender. But not a carve at the table roast. More like pulled than carved.

I think you're looking for a traditional roast to carve and I'm guessing you want a Top Round.
If you're gonna splurge a bit, a choice rib for two is a tasty roast and nice presentation without the premium price of prime rib.

[1990C4S]

I have had good luck with this recipe:


Dry Aged Prime Rib Roast Recipe : Guy Fieri : Food Network

[asphaltgambler]

So to clarify, yes a 'traditional' roast beast to table / slice. So the correct cut I'm looking for is Top Round?

[TimT]

Reverse sear... low and slow till you reach target internal temp, the blast it to crisp it up

This site gives a really good how to ( its prime rib, but works with other cuts)

Step-by-Step: How to Roast a Perfect Prime Rib Using the Reverse Sear Method | Serious Eats

[jyl]

2 lb is kind of small, so the searing of the exterior is doing too much cooking of the interior. Might want to use some tricks to speed up the exterior browning. Thoroughly dry the surface (pat with paper towels), salt and oil it, then thinly coat in flour, have the cast iron pan vvvvvvery hot, with plenty of hot oil. After searing each side, remove the meat and let the pan heat up again before doing the next side.

[vash]

I slice my 7 bone table side.




Sent via Jedi mind trick.

[asphaltgambler]

I'm liking the 'reverse' sear method as it seems to make sense for me, but the article is not clear as to whether crisping is done by max baking temp (lower grid) or broiling...........................

[enzo1]

You need to "age" it first...

[sammyg2]

Originally Posted by MikeSid

I would not eat a Rump Roast.
A 7 bone is a chuck roast, and it better suited for braising in liquid - i.e. pot roast. It will be very flavorful and tender. But not a carve at the table roast. More like pulled than carved.

This is my favorite also, fall apart melt in your mouth pot roast.

[javadog]

Pick a better cut of meat.
Pick prime, not choice.
Buy a bigger one.
Don't cook it to 135, that's way too done.
Make sure it is dry before cooking it.
Season the hell out of it.
Decide whether you want to brown it in a skillet first, or brown it in the oven. You might consider resting it between the browning and cooking phases.

Or, do like me. Recognize that roast beef is a ****ty substitute for a ribeye steak. Buy a couple of ribeyes and grill them properly.

JR

[vash]

I think done right, a roast can rival a steak. And a roast in the oven perfumes a house in a way only a steak can dream of.


Sent via Jedi mind trick.

[javadog]

Originally Posted by vash

I think done right, a roast can rival a steak.

Naaahhh, no way. SIMPLY NOT POSSIBLE.

JR

[billybek]

Just did a 5 lb standing rib roast on Sunday for my mom's 85th birthday. Reverse sear on the Big Green Egg. 250 dome temperature until the roast is within 10-15 degrees of the desired final temperature. Remove the plate setter and cook direct over 400-500 degree grille temperature to finish.
My parents like theirs done a little more than I do so I just cook it to their requirements so they eat.

It sure is nice to see her sit down with an appetite and have second servings because she doesn't usually eat much these days.

It is a different experience than a good steak and is amazing when done right.

[gacook]

Get a rotisserie attachment for the grill. I never do roasts in the oven. Season the bejeesus out of it, stab it through the center and through it on the grill rotisserie. Crisp, delicious exterior and moist juicy meat on the inside. Always perfection.

[mjohnson]

Reverse sear - as mentioned above and at SeriousEats.

Take the meat out and cover it while you get the oven up to the high temp. This will help avoid overcooking it while the oven heats.

[vash]

Originally Posted by javadog

Naaahhh, no way. SIMPLY NOT POSSIBLE.



JR

Sent via Jedi mind trick.

[tadink]

we get a rib-eye with the bone in and sliced THICK (3"+) - then in the convection oven at 350 until internal temp is 120F, let it rest....perfect!

For this and a regular Rib Eye steak, the simplest / bestest pre-treatment is a light coating of balsamic (just to moisten) then a heavy-ish dusting of garlic powder and black pepper. Let it sit and come up to room temp before cooking. mmmmmm-mmmm

mouth watering just thinking about it! Oh, and Cabernet, did I mention a glass of great Cabernet Sauvignon?

tom
dos lagos vineyards, Napa