As you probably know, prime rib is not an inexpensive cut of meat. While it’s absolutely worth it with every delicious bite, it can feel like a splurge, right? That’s why people usually reserve it for special occasions; it’s not something you typically pick up at the local grocery store for everyday meals.

When you do get a prime rib, whether as a steak or a roast, you want it to be exceptional given its price. I completely understand where you’re coming from.

But what if I told you that you could enjoy a prime rib experience more frequently without the hefty price tag? Yes, it’s true.

Here’s an image of the rump roast I cooked, and let me tell you, it was really good!

Strandquist Family Farm Rump Roast

When you want to save that prime rib for another day, here’s a super simple recipe to make a rump roast taste pretty darn close to a prime rib:

To save prime rib for another day, try this simple recipe to make a rump roast taste remarkably similar to prime rib.

Rump Roast Recipe with Horseradish Cream Sauce

What You’ll Need:

• 1 Strandquist Family Farm Rump Roast

• Olive oil, tallow, lard, or butter (for searing)

• Salt, pepper, and your favorite seasonings (to taste)

Optional:

• Tenderizer for the roast

• To get a Signature Sear:

• 1-2 tsp kosher salt

• 1 tsp freshly cracked black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp dried rosemary (or fresh, finely chopped)

• 1 tsp dried thyme (or fresh, finely chopped)

• Optional: 1 tbsp grainy mustard for added depth (rub before searing)

• Vegetables such as potatoes and carrots (if desired)

Instructions

1. Preheat and Prepare

   • Preheat your oven to 220°F.

   • Heat a skillet over medium-high heat and add your choice of olive oil, tallow, lard, or butter.

2. Season and Sear

   • Season the rump roast with salt, pepper, and any additional seasonings of your choice.

   • Sear the roast in the hot skillet, browning it on all sides. (Don’t skip this step—it locks in the flavor!)

   • If your roast is tied with string, leave the string on during the cooking process.

3. Roast the Meat

   • Transfer the seared roast to a roasting pan and cook in the preheated oven for approximately 2 ½ hours, or until the internal temperature reaches 125–130°F for medium-rare.

4. Cooking Vegetables (Optional)

   • If you’re adding vegetables, such as potatoes and carrots, roasting them alongside the meat may double the total cook time.

   • For a quicker option, give the vegetables a head start: roast them separately at 350°F for about an hour before adding them to the roasting pan with the roast.

5. Rest and Slice

   • Once the roast is done, remove it from the oven and cover it with foil. Let it rest for 5–10 minutes.

   • Slice the roast against the grain into thin pieces (about ¼ inch thick) for maximum tenderness.

6. Serve and Enjoy

   • Serve the roast with your favorite side dishes. Thinly sliced rump roast is ideal for leftovers, so enjoy it in various meals over the next few days!

Optional: Horseradish Cream Sauce

Ingredients:

• ½ cup sour cream

• 2 tbsp horseradish sauce (or prepared horseradish, drained)

• 2 tbsp mayonnaise

• 1 tsp apple cider vinegar

• ⅛ tsp black pepper

• 1 tbsp fresh or dried chives/parsley

Directions:

1. In a small bowl, combine all the sauce ingredients.

2. Mix thoroughly and serve immediately, or refrigerate for 1–2 hours to enhance the flavors.

This creamy, tangy sauce pairs perfectly with the roast!

Enjoy your meal!

Share this recipe with any family or friends you know who would love this recipe too.

Warmly,

Tessa

[adapted and edited strandquist family farm and Instagram friends @risingmoonfarmfam and @raisingrudekids].