Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Rump cap is arguably the best cut for roast beef – prime rib quality without the price tag! But cook it wrong and it's a chewy disaster. This recipe uses the reverse-sear method which is straightforward, safe and guarantees edge-to-edge pink perfection and a golden, crackly fat cap.
Rump cap is arguably the best cut for roast beef – prime rib quality without the price tag! But cook it wrong and it's a chewy disaster. This recipe uses the reverse-sear method which is straightforward, safe and guarantees edge-to-edge pink perfection and a golden, crackly fat cap.