Wet Aged Sirloin Tip Roast
Wet Aged Sirloin Tip Roast
Rated 5.0 stars by 1 users
Author:
Jill O'Brien
The process of wet aging grass-fed meat turns moderate cuts into prime tender cuts. The trick to the success is planning in advance, giving enough time for the wet aging to work its magic.
Ingredients
-
1 – 3 pound Wild Idea Sirloin Tip Roast
- 2 – tablespoons olive oil
- ½ – teaspoons garlic powder
- 1 – teaspoon onion powder
- 1 – tablespoon thyme leaves
- 2 – teaspoons sea salt
- 1 – tablespoon black pepper
- 1 - cup Buffalo Bone Broth/Stock or organic beef stock/broth
- ½ - cup red wine
- 2 – tablespoons butter
Ingredients:
Directions
Preparations:
If roast has not been wet aged, place the frozen roast in its packaging on a plate and place in the back of your refrigerator. Allow roast to wet age for two weeks, turning roast over every 3 days.
Remove wet aged roast from the package in a clean sink and rinse under cold water. Pat dry with paper towels, and place on a platter.
Mix olive oil and seasonings together in your roasting pan. Add the roast and rub the seasonings into the roast. Cover and let roast rest at room temperature for two hours before cooking.
Cooking Options:
Method One – Hot & High Then Low & Slow
Preheat oven to 500°.
Place roast in a heavy roasting pan and place in the oven for 13 minutes (or about 4.5 minutes per pound). Reduce the heat to 475°.
After 13 minutes, shut the oven off and leave the roast in the oven for two hours. DO NOT OPEN THE DOOR.
Remove the roast from oven and place on a cutting board or platter. Slice the roast thin on the bias, keeping slices tightly together. (Optional for re-heating: Transfer the sliced roast onto a baking sheet and place in a 500° pre-heated oven for 5 to 7 minutes.
Place the roasting pan with the juices on stove top over medium high heat. Stir in stock and wine, scraping up the bits from the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste.
Serve the sliced roast with hot au jus.
Method Two: Low & Slow
Pre-heat oven to 210°.
Place roast in a heavy roasting pan and place in pre-heated oven. Roast at 210° for 1 hour. Reduce heat to 190° and continue to roast for 5 hours.
Remove roast from oven and place on a cutting board or platter, cover with foil and allow the roast to rest for about 10 minutes.
While the roast is resting, place roasting pan on stove top over medium high heat. Stir in stock and wine, scraping up the bits from the bottom of the pan. Bring to a boil, then reduce heat to medium and allow au jus to reduce to about 1 cup. Whisk in butter and season to taste.
While au jus is reducing, slice roast thin on the bias. Serve and pass with au jus.
Method Three: Sear & Indirect Heat for Gas or Char Grill
Heat char grill or get coals in grill very hot, 500° +.
Place roast on top of the hottest part of the grill and sear the roast for 3 minutes. Turn the roast two additional times searing each not-grilled side for 3 additional minutes.
If using a gas grill, turn the left and the right burners to low, keeping the roast in between and away from the heat sources. Insert a meat thermometer into the center of the roast, and close the grill lid. Continue to roast for one hour or until meat thermometer registers 135°, for medium rare. If using a char grill, push coals around to one side. Place the roast on opposite side of heat, and cover with the grill lid. Continue to roast for 1 hour or until meat thermometer registers 135° for medium rare, rotating once during the cooking time.
Remove roast from the grill and transfer to platter and slice thin on the bias.
This.Was.Amazing. Wow! This roast and recipe are everything. I am a very experienced home cook and at first nervous about this cooking method, but I am so glad I tried it! I followed the recipe exactly, with the wet aging and everything.
I was a little confused with the instructions because it was unclear to me if I needed to roast an additional 13 minutes, or just the first 13 and then turn the oven off. I punted and turned off after 13 minutes. I figured it was better to go on the side of less done than more. it was the perfect roast. No leftovers! Thank you for this recipe. I will definitely make this again.
Natasha – I would think you would need to extend the roasting time based on poundage. Good to know on the 4# roast, more than 5 pounds I would add an extra 10 minutes at 210 and an additional half hour for every pound over 5# at 190.
I have used the second method with a 4.4lb meat and worked well with time and temperature. Will it still be the same instructions for any weight of meat?
My apologies for the delay.Yes, You can use a cast iron dutch oven. And, your roast it uncovered.My oven has an auto vent too and it still works just fine. OR, you could unplug oven… There is also a video of this method in cooking video section. Thank you!
I just ordered your Sirloin Tip Roast and I’m looking at the cooking instructions, Can I cook this in a cast iron dutch oven in my oven using either of the above methods? and should it be covered or uncovered? (I’m assuming covered, since my oven also has automatic venting after it’s shut off.) And, would it be better to heat up the dutch oven in the oven before putting the roast in to cook (as is done with artisan bread)?