Wet Aged Sirloin Tip Roast
Oct 23, 2015
Wet Aged Sirloin Tip Roast
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
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- 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
Directions
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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.
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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.
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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.
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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.
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26 comments
Hi Gregory. For internal roast temperature for medium rare, I recommend it be 135 to 140 degrees. So, pull out when it is 5 degrees less than your desired temperature. I would also use the method above. Thank you for your order and support! Wishing you a delicious holiday! jill
I am wet aging a sirloin tip roast for Christmas dinner. What internal temperature would you recommend? Beef for rare is usually 120 degs F resting to 125 degs F. Also any recommendations for smoking a sirloin roast. I’ve smoked a bison tenderloin a couple of times to 120 resting to 125 and it turned out fantastic. If I smoke it should I do the same as for the tenderloin?
HI Michelle – Sorry to get this late. I sent you a direct message. In short – roast should be just fine.
I left my contact info in email – so call if you would like. jill
I am excited/nervous to try this roast using the wet-aging process! I’m trusting everyone’s reviews that it’s great. Which of your two methods of ccoking this do you think is better? Also, I put the roast in the refrigerator for 2 weeks prior to the date I wanted to cook it. Now our plans have changed, and it seems I will have to push this dinner back a day or two. So, it will have been in the refrigerator for 15 or 16 days. Will this be okay?? Or is this too long? Thanks for the help!
We’ve wet aged twice and it was delicious. I wouldn’t do it with grocery store meat as I don’t trust how long they had it thawed.
Todd, the common rule is 1/4 pound of meat per person. But keep in mind, that is the size of a quarter pounder at McDonalds. Some people will eat a small amount. HOWEVER.. I find that I like to plan for 1/2 pound per person. A good roast never goes to waste, next day left overs are so yummy. Think beef and noodles etc. I like to have too much vs not enough. but that is just me.
Hi Jill! I want to make this for Christmas dinner this year! How many people do yo think this will feed? 8-10? Todd
Hi Miquel. I would substitute the wine with more stock or broth. It should be just fine.