Homemade Garlic Herb Rump Roast

Garlic-Herb Rump Roast a.k.a. I’m So Broke, This Should Be Prime Rib

Champagne wishes and caviar dreams.

Or, in this case, prime rib wishes on a rump roast budget. Have you seen the price of prime rib? WTF… hell naw. Who’s coming to dinner, the Queen? We know, we know. Prime rib is so much better, and obviously a more tender cut of meat–probably because it isn’t as close to the cow’s asshole as rump roast. This ‘Roast on a Budget’ recipe tastes just the same, as long as you don’t mind the extra chewing. After all, you’ll need to cut costs somewhere in your grocery bill since you’ll want to make this recipe at least three times per week for the rest of your life.

Homemade Garlic Herb Rump Roast
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KitchenAnarchist
Garlic-Herb Rump Roast a.k.a. I'm so cheap, this should be Prime Rib
Garlic-Herb Rump Roast a.k.a. I'm so cheap, this should be Prime Rib
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
8people 10minutes 2 1/2hours
Servings Prep Time
8people 10minutes
Cook Time
2 1/2hours
Shit You'll Need
Servings: people
Units:
Shit You'll Need
Servings: people
Units:
What To Do With It
  1. Crank the oven to 'Hell', or 500°F. Yes, this is extremely high. No, it isn't going to burn your house down. Unless you turn it on and leave for vacation. Throw the butter, garlic, thyme, rosemary, salt, and pepper into a bowl and aggressively combine. Smear the garlic-herb butter evenly over the roast and throw it in a roasting pan with a rack. **If you don't have a roasting pan with a rack, you can substitute with the following: Large cake pan or casserole dish with a cooling rack placed in the bottom (or) plenty of veggies placed under the roast (or) pieces of aluminum foil rolled into balls and placed under the roast, LOL, yes it works.
  2. Throw the roast in the oven uncovered and bake for 5 minutes per pound of roast. For example, a five-pound roast would bake for 25 minutes. After the time is up, turn the oven off and leave the roast in the oven for 2 hours. DO NOT OPEN THE OVEN DOOR, no matter how tempted you may be, just don't fucking do it. The roast will continue to cook during the 2 hours.
  3. After the roast has cooked, use a thermometer to check the temperature of the meat: medium-rare is 130 - 135°F ("Moo"); medium is 140 - 145°F; medium-well is 150 - 155°F. Remove the roast from the oven and place it on a carving board and let it sit for 3 - 5 minutes.
  4. Pour the pan drippings and any loose herbs or garlic into a saucepan and cook over medium heat. Throw in the beef broth and wine (if you haven't drank it all by this point), then bring to a boil. Slowly mix in the flour, less for thinner gravy and more for thicker gravy. Strain the gravy to remove any large pieces of garlic or herbs. Carve the roast in 3/4" - 1" pieces and serve with the gravy.
Notes

CYA Statement: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

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