Wet Aged Sirloin Tip Roast

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.

Note: If the roast has been pre-wet aged, it will be noted on package and that step listed below can be eliminated.


  • 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


    1. 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.  
    2. 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.
    3. 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
    1. Preheat oven to 500°.
    2. 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°.
    3. After 13 minutes, shut the oven off and leave the roast in the oven for two hours. DO NOT OPEN THE DOOR.
    4. 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.
    5. 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.
    6. Serve the sliced roast with hot au jus.

    Method Two: Low & Slow

    1. Pre-heat oven to 210°.
    2. 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.
    3. 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.
    4. 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.
    5. 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

    1. Heat char grill or get coals in grill very hot, 500° +.
    2. 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.
    3. 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.
    4. Remove roast from the grill and transfer to platter and slice thin on the bias.

    Photo Credit: Jill O'Brien

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    • 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?

      Natasha Macaraeg
    • 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)?

    • Hi Audrey – Well… I would start roast as recipe recommends, this would give it a nice sear and then follow by shutting the oven off for about 30 to 45 minutes. Turn oven back on to 210 and continue to roast for about 4 hours. I wouldn’t open the oven door – just trust. The other option would be to unplug your oven – this will shut the auto venting off. Good luck. Jill

    • Hi – I have an oven that annoyingly vents itself cool when it’s off… and I can’t seem to turn that feature off. Do you have any suggestions? A recommended temperature/time to set in lieu of that 2 hr off period for the first method?

    • Hi Debbie – If you ordered the roast from us, it was more than likely already wet-aged and would be noted on the package.
      So, you should be able to go right to the cooking part. I prefer the hot and high method 1, but both work well and I have never had one turn out that wasn’t tender and delicious. If you purchased your roast elsewhere – I can’t offer any assurance. Best of luck. jill

    • I’m really nervous about possible spoilage of wet-aging in fridge for two weeks. Any feedback re. this?

      Debbie McMillan
    • I have made two different sized roasts with this method and both times it turned out beautifully. The roasts came wet aged from Wild Idea.
      Last night I prepared the 3 lb roast with the recipe on the cards sent and used
      The rosemary, Dijon& lemon marinade, and the low and slow method at170 degrees for 5.5 hours. It was perfect! I used the Cabernet Sauvignon Sage sauce with dried porchini mushrooms soaked in 1 cup of the red wine.
      Served on top of mashed white sweet potatoes and sautéed bok choy with the sauce over the meat and potato mound. We were wiping the fabulous sauce with our dinner rolls! I am SO inspired by this meat!

    • I am going to use Method 2 – Slow Roast. Do you cover it at all so it won’t dry out? I’ve waited for a while to do this roast. I cannot wait to try it!


      Nancy Spoolman
    • Did the roast this past Saturday, came out very good. Have to shorten cooking time a bit for the next one, it was a bit overcooked but still tender and delish. We have a more commercial oven, it really holds the heat. Amazing that the meat was still tender, can’t wait to try it again.

    • OK, going for it! Roast is in the fridge, will report back in two weeks!

    • Alison – Yes, you sure can. Enjoy and thank you! jill

    • Can I still cook with this method if I don’t have time to wet age?

      Alison Sheahen

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