Ingredients
Beef Roast
- 2 lbs Beef rump roast
- 1 tablespoon Kosher salt
- 2 teaspoon Black pepper
- 2 tablespoon Bona Furtuna Extra Virgin Olive Oil
- 2 cloves Garlic finely grated
Balsamic Caramel Reduction
- ½ cup Bona Furtuna Aged Balsamic Vinegar
- 2 tablespoon Honey
- 1 tablespoon Butter
- 2 sprigs Thyme sprigs
Finishing Components
- 2 tablespoon Bona Furtuna 25-Year Aged Balsamic for drizzling
- 2 oz Parmigiano Reggiano shaved
- ½ teaspoon Maldon salt
Method
Dry-Age the Rump Roast (Optional, But Recommended)
- Pat rump roast dry with paper towels.
- Season all over with kosher salt.
- Place on a wire rack, uncovered, in the fridge for 3 days.
- After 3 days, pat dry again and season with black pepper.
Sear & Coat with Garlic Olive Oil
- Preheat oven to 225°F (107°C).
- Heat 1 tablespoon olive oil in a cast-iron pan over medium-high heat.
- Sear roast on all sides until deeply browned, about 3 minutes per side.
- In a bowl, mix grated garlic with 2 tablespoon olive oil.
- Brush garlic oil mixture all over seared beef.
Slow-Roast for Perfect Medium-Rare
- Transfer to roasting rack and roast until internal temp hits 120°F (rare) or 125°F (medium-rare), about 2–2.5 hours.
- Remove from oven, tent loosely with foil, and rest for 20 minutes.
Make the Balsamic Caramel Reduction
- In a saucepan, add aged balsamic, honey, and thyme.
- Simmer over medium heat, stirring occasionally, until thickened to syrup (8–10 minutes).
- Remove thyme. Whisk in butter until glossy.
To Plate
- Slice beef thinly against the grain.
- Drizzle with warm balsamic caramel reduction.
- Top with shaved Parmigiano Reggiano.
- Finish with aged balsamic drizzle and Maldon salt.