75 Day Aged Rump Roast

Is there anything in life that cannot be improved by a liberal application of bone marrow?

Well, OK, it doesn’t really offer much in the way as a SPF. And if used as an eau de parfum, you are more than likely going to get a pack of stray dogs following you home.

But as a comestible, it really is an amazing ingredient and a little goes a long way.

To celebrate the January launch of our new 75 Day Aged Rump Roast, we have taken a leaf out of Chef’s book, Prime, and paired it with his simple Bone Marrow Gravy. 

The main joint will be delicious enough on its own, needing only a touch of seasoning, and would make for a star vehicle for your weekend supper.

But what is roast beef without gravy? With morsels of delicious collagen? Which in turn helps to improve the vitality and strength of our bones and skin? Why, bone marrow is a health food after all! 

And you wouldn’t get that from celebrating Veganuary, would you now?

Landscape picture of 75 Day Aged Rump Roast with Bone Marrow Gravy


75 Day Aged Rump Roast - 1kg

2 bone marrow shafts

30g chopped shallots

50g unsalted butter

125ml Madeira or red wine

1ltr beef stock

Maldon sea salt flakes and freshly ground black pepper


First, heat your oven to 220°C and season the rump roast all over with Maldon sea salt and ground black pepper.

Place on a tray and put into the oven for 20 minutes. After that time, reduce the heat down to 160°C and cook for a further 40 minutes, or until the beef reaches an internal temperature of 48°C to 50°C.

Cover with foil and leave to rest and it will still continue to cook through after this point.

To make the bone marrow gravy, place a pan over a medium heat and add 20g of butter, follow by the chopped shallot.

Next add the Madeira or red wine and cook down to a glaze before adding the beef stock and reducing by a further three-quarters.

Whilst the gravy is simmering, season the bone marrow shafts with salt and pepper and place under a hot grill. After 10 minutes, take out and scoop the soft marrow onto a board to chop up.

As you come toward the end of thickening the gravy, add the remaining butter and the chopped bone marrow and stir through.

Slice up the rump roast into thick chunks and serve with the gravy, alongside some seasonal vegetables - we sautéed some baby potatoes and oven baked a pointed Spring cabbage!

Grilled bone marrow

OK, we might have grilled more than 2 bone marrow shafts!

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