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Five slices of medium-rare steak topped with grated cheese are arranged in a fan shape on a white plate, next to a pool of dark sauce.

Dry-Brined Beef Roast with Parmigiano & Balsamic Caramel

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A humble cut turned hero. This dry-brined rump roast is slow-roasted and finished with a balsamic caramel reduction, shaved Parmigiano, and bright aged vinegar for rich, layered flavor that hits all the high notes.
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Prep Time 26 minutes
Cook Time 2 hours 56 minutes
Dry Brine 3 days
Total Time 3 days 3 hours 22 minutes
Servings: 4
Course: Dinner, Main Course, Meat
Cuisine: Californian, Italian
Calories: 415
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Cast iron skillet
  • Rosting Pan
  • Wire Rack
  • Saucepan
  • Basting brush
  • Carving knife

Method
 

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

Nutrition

Calories: 415kcalCarbohydrates: 51gProtein: 21gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 39mgSodium: 12646mgPotassium: 120mgFiber: 1gSugar: 41gVitamin A: 538IUVitamin C: 5mgCalcium: 731mgIron: 2mg

Notes

Storage: Sliced beef keeps in an airtight container in the fridge for up to 4 days. Since it's served medium-rare, reheat gently (or serve cold/room temp on a sandwich) rather than blasting it in the microwave, which will overcook it. The balsamic caramel reduction keeps even longer, up to 2 weeks, and just needs a gentle warm-up to loosen.

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