Susie Mahnken, of Missouri Legacy Beef, shares a favorite recipe for roasted Missouri Legacy Beef. You can find Mark and Susie Mahnken year-round at Columbia Farmers Market!
Strip leaves from 1 or 2 rosemary sprigs; chop. Mix the rosemary with next five ingredients. Rub mixture on roast and place on a bed of 3 rosemary sprigs with vegetables of your choice in bottom of roasting pan. Insert a meat thermometer into thickest part of roast, but not touching bone. Roast fat side up in an open pan. For a nice crust, roast at 450 to 500 degrees for 5 to 10 minutes, then reduce the heat to 325 degrees. Roast until desired doneness or until internal temperature reaches 125 degrees (rare) to 135 degrees (medium rare). When done, place the roast and vegetables on a platter, and cover. Keep warm while deglazing the pan.
Deglaze roasting pan with dry red wine. Stir in 1 to 2 tablespoons butter and use remaining sprig of rosemary as you whisk while reducing wine.
Note (For a rump roast option): Prepare roast as above, except cook in crock pot on low or in the oven at 275 degrees in a covered roaster for 4-8 hours. Deglaze the pan using either the reduction or gravy method.
