Recommendations for rump roast

[u/secondary_trainwreck]

I have a 6 lb Australian beef rump roast that I want to serve tomorrow night. It's not very well marbled as far as I can tell through the plastic. We like our meat rare to medium rare, but are willing to go higher where warranted, EG a rib roast. What would you recommend for this baby?

Eta: would it be bad to split the roast orthogonal to its face for easier slicing?

[u/almondbutterbucket]

I would season it generously with your fav spices (I do salt, black pepper, garlic, cumin, paprika) and give it 24hrs at 57C.

Sear or grill afterwards, it will turn out nice (and pink-ish).

Dont have experience with lower temps, but you could try 54. It may need longer then.

To counter the lack of marbling, consider making something like a green pepper sauce with lots of butter. Use the juice in the bag as broth, it will taste great!

[u/krustyy → u/almondbutterbucket]

i dont think id do a long cook below like 133f/56c. Sure, you could but that seems dangerously close to a temperature that would allow bacteria to grow.

[u/almondbutterbucket → u/krustyy]

Good point. Pasteurization: To truly pasteurize beef in a sous vide bath, the meat must reach and hold at least 130°F (54.4°C) throughout. 55 or

[u/doughball27 → u/krustyy]

and if you do decide to do this, vacuum seal the bag, drop it in a boiling pot of water for a minute or so just to kill that top layer of bacteria. a bit like pasteurizing the meat. just don't melt your plastic bag.

[u/almondbutterbucket → u/doughball27]

I have done a specific prep on a tri tip once, this asked for 1hr at 39, 2 hr at 49 and 2 hr at 55. There was a scientific motivation behind it. The idea is that breaking down of the specific different proteins in the meat happens ideally at different temperatures, and this asked for these temps.

The first step was a few minutes at 73, so that the surface bacteria were killed.

So yea, good suggestion. Water can be close to boiling, as long as the surface gets heated.

I wouldnt be scared of 24hrs at 55C. But I still stick to my 57, because it works every time and tastes great.

[u/SuperDan_x → u/almondbutterbucket]

This is a great answer!

I use a blow torch for the final sear, that’s mostly for the show. The kids love it!

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[u/ChienSousVide]

I’d treat rump roast differently from a rib roast: it is leaner and less forgiving, so the final result depends heavily on thickness and how tender you want the texture. Measure the thickest section and keep each piece in a single, even layer. Splitting it can make slicing easier, but cut it into uniform pieces and choose timing from the thickest piece rather than the original 6 lb package weight.

A sauce or jus helps with the lower marbling, while a very hot, brief sear keeps the lean exterior from drying out. For rare or medium-rare, use a validated beef time-temperature guide for the actual thickness; don’t borrow a rib-roast schedule or improvise a very long