55 Day Aged Beef Rump Recipe
Make 55 Day Aged Beef Rump Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Dry Aging Process
Wrap the beef rump in cheesecloth and place it on a wire rack in the refrigerator. Ensure good air circulation around the meat. Allow it to age for 55 days.
- 2
Seasoning
After aging, remove the beef from the refrigerator and unwrap it. Trim any dried edges and pat the meat dry with paper towels. Rub the entire surface with kosher salt, black pepper, and garlic powder.
- 3
Searing
Heat olive oil in a large skillet over high heat. Sear the beef on all sides until a deep brown crust forms, about 3-4 minutes per side.
- 4
Roasting
Transfer the seared beef to a preheated oven at 180°C (350°F). Roast until the internal temperature reaches your desired doneness, about 20-30 minutes for medium rare.
- 5
Resting
Remove the beef from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute.
- 6
Serving
Slice the beef against the grain and serve with fresh thyme and rosemary as garnish.
