DESCRIPTION
Use the reverse sear method for perfect roast beef and serve with your favorite sides.
Ingredients
- 1 Tbsp. salt
- 1 (3 – 4 lb.) beef rump roast, room temperature
- 2 Tbsp. olive oil
Instructions
- Place oven rack in middle position. Preheat oven to 220°F.Â
- Place beef roast on the center of a 13×18-inch sheet pan fitted with a cooling rack. Pat roast dry with paper towels, rub with salt.
- Place sheet pan in oven. Bake about 85 minutes or until internal temperature reaches 110°F for rare, 120°F for medium-rare, 135°F for medium, or 145°F for well.* Â
- Remove pan from oven.**
- In a medium skillet heat olive oil over medium-high heat until shimmering. Add roast, sear well on all sides.
- Remove pan from heat. Transfer roast to cutting board and let rest 15 minutes. Slice thinly.
Notes
*Internal cooking temperatures are not the final serving temperature. Carryover cooking and searing will increase the internal temperature to reach the desired doneness.
**Since originally developing and testing this recipe, I have started to do this differently. I don’t want to change the recipe above though because I know that a lot of people use this method and I don’t want to change the instructions that they’re using. And so, I’m putting my new method here. What you’ll do is take the roast out of the oven as instructed. Then, leave it on the pan it was on and tent it with foil and let it rest for 20 minutes (if you want to use the brownings on the pan to make gravy while the roast rests, then transfer the roast to a different baking sheet, but a rack isn’t necessary). Towards the end of that 20 minutes of resting time, crank up the heat of your oven to 500F. Once it reaches that temperature, put the roast into the oven until it gets nice and crispy on the outside, about 10 minutes. Then you will slice it and serve it immediately because it has already rested. Enjoy!