Roast Rostbiff (Rump Centre): What It Is and How to Cook It
Introduction
Rostbiff is the whole beef rump with the rump cap (picanha) removed, sold as a clean, lean centre piece that roasts evenly or cuts into tender steaks. The name is the Swedish spelling of roast beef, and European butchers prize the cut for its strong beef flavour and low fat.
Our AMG grass-fed Angus rostbiff comes as a whole piece of about 3kg, so this recipe roasts half with garlic and rosemary and turns the rest into steaks. Seared, roasted to a probe temperature and rested, it carves into rosy slices with a quick pan gravy.
Ingredients
For 6 servings
- 1.5kggrass-fed rostbiff (rump centre)cut from a whole rostbiff
- 2 tbspolive oil
- sea salt and freshly ground black pepperto season
- 4garlic clovescrushed
- 2 tbsprosemary leavesfinely chopped
- 1brown onionthickly sliced (gravy)
- 1 tbspplain flourgravy
- 375mlbeef stockgravy
- 1 tspWorcestershire sauceoptional (gravy)
Utensils
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- Large heavy-based frying pan
- Roasting tin with a rack
- Kitchen string
- Digital probe thermometer
- Tongs
- Whisk
- Aluminium foil
- Fine sieve, optional
- Carving knife and board
Cooking Steps
Prepare the roast
Take the rostbiff out of the fridge 30 minutes before cooking. Cut a 1.5kg roast from the whole piece and keep the rest for steaks (see the last step). Trim off any silverskin, tie the roast with kitchen string at 3cm intervals so it holds an even shape, then pat it dry, rub with 1 tbsp of the oil and season well.
Sear the beef
Heat the oven to 180C (160C fan). Heat a large heavy-based frying pan over high heat and sear the rostbiff for 2 to 3 minutes on each side, about 8 to 10 minutes in total, until deeply browned all over. Mix the garlic and rosemary with the remaining oil and spread it over the top and sides.
Roast to temperature
Scatter the onion over the base of a roasting tin and set a rack over it. Sit the beef on the rack and roast for 45 to 55 minutes, about 30 to 35 minutes per kg, until a probe in the thickest part reads 52 to 54C for medium rare. Start checking at 35 minutes, because lean grass-fed beef cooks quickly.
Rest the roast
Move the beef to a board, cover loosely with foil and rest for 15 minutes, during which the centre climbs 3 to 5C.
Make the gravy
Lift out the rack and set the roasting tin over medium heat. Spoon off all but about 1 tbsp of fat, then cook the onion for 2 to 3 minutes, scraping up the browned bits. Stir in the flour for 1 minute, gradually whisk in the stock and Worcestershire sauce and simmer for 4 to 5 minutes until thickened. Add the resting juices, season and strain if you like.
Slice against the grain
Snip off the string and carve the rostbiff across the grain into 5mm slices. Serve straight away with the gravy.
Cook the steaks
Cut the remaining rostbiff across the grain into 2.5cm steaks. Season, then sear in a very hot pan with a little oil for 3 to 4 minutes on each side until a probe reads 52 to 55C for medium rare. Rest for 5 minutes and slice across the grain.
Nutrition
Per Serving
Recipe serves 6Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is a rostbiff steak? +
A rostbiff steak is a steak cut across the grain from a rostbiff, the rump centre left once the cap is removed. It is lean, beefy and tender when cooked quickly. Cut it about 2.5cm thick, sear it in a very hot pan for 3 to 4 minutes a side for medium rare, then rest it before slicing.
What is the difference between roast beef and rostbiff? +
Roast beef is a dish, while rostbiff is a cut. The word rostbiff is the Swedish spelling of roast beef, but Australian butchers use it for the trimmed rump centre with the cap removed. You can roast a rostbiff whole to make roast beef, or cut it into lean, tender steaks for the pan or barbecue.
What is the difference between an Angus and a Wagyu rostbiff? +
An Angus rostbiff comes from Angus cattle and is lean with a clean, beefy flavour, while a Wagyu rostbiff is the same cut from Wagyu cattle and carries more marbling, so it tastes richer and more buttery. The rostbiff we sell is AMG grass-fed Angus, which roasts evenly and slices neatly for sandwiches.
Is rostbiff the same as rump? +
Rostbiff is part of the rump but not the whole primal. A whole rump includes the rump cap, also called picanha, and rostbiff is what remains once that cap is trimmed off. That makes rostbiff leaner and more even than a whole rump, so it roasts more predictably and cuts into uniform steaks.
How long do you roast a rostbiff per kg? +
Roast a seared rostbiff at 180C for about 30 to 35 minutes per kg for medium rare, so a 1.5kg roast takes 45 to 55 minutes. Times vary with shape and oven, so use a probe and pull the beef at 52 to 54C, then rest it for 15 minutes while the centre rises 3 to 5C.
