How to Cook a Hip of Beef to Mouthwatering Perfection

Cooking a hip of beef may seem intimidating but with the right techniques you can achieve a tender, juicy roast that will impress any crowd. In this comprehensive guide, I’ll walk you through everything you need to know to prepare a hip of beef roast like a pro.

What is Hip of Beef?

The hip of beef comes from the cow’s rear, behind the sirloin primal. It’s an irregularly shaped cut made up of multiple muscles including the rump, sirloin tip, and tri-tip. Bone-in hips have excellent presentation value, but boneless roasts are easier to work with.

This flavorful roast contains good marbling and responds beautifully to moist-heat cooking methods like braising and roasting. When cooked properly to break down connective tissues, the hip becomes incredibly tender and succulent Low and slow roasting is key

Choosing the Right Cut

For roasting, look for these hip of beef options:

• Ponderosa Hip Roast: Boneless from the round/rump, 4-8 lbs.
• Steamship Round Roast: Boneless from the hip/sirloin, 8-12 lbs.
• Full Sirloin Tip Roast: Bone-in including femur, 10-14 lbs.

Select Choice or Prime grade beef with ample marbling. Plan on around 1 pound per person, accounting for bone and shrinkage.

Prepping the Roast

Begin prepping a day ahead. Place the roast on a tray, pat dry with paper towels, and generously season all over with salt, pepper, and your favorite rub. Loosely cover and refrigerate 8-24 hours to let flavors permeate the meat.

Remove the roast 1 hour before roasting and let come to room temperature Preheat the oven to 300°F

Developing a Flavorful Crust

In a large Dutch oven, heat 1-2 tbsp oil over medium-high heat. Sear the hip on all sides until nicely browned, 2-3 minutes per side. This caramelizes the exterior for incredible flavor.

Transfer roast to a plate. Add onions and garlic to the pot; cook until softened, 2-3 minutes.

Braising and Roasting

Return the hip to the pot along with enough beef broth or wine to come about 1/3 up the sides. Add herbs like rosemary, thyme, and bay leaves. Bring to a boil, cover, and transfer to the oven.

Roast at 300°F for 3-4 hours, basting occasionally, until fork tender. Use a meat thermometer to confirm it reaches 205°F for well done.

Resting and Carving

Remove the roast and let rest 15-30 minutes so juices redistribute. To serve, carve across the grain into thin slices. Spoon over pan juices for added moisture and flavor.

Tips for Best Results

Follow these tips for a tender, juicy hip of beef roast:

• Generously season all over and refrigerate overnight

• Sear well on all sides to develop a flavorful crust

• Braise in broth and wine to impart moisture

• Roast low and slow at 300°F for 3-4 hours

• Cook to 205°F internal temperature

• Let rest 15-30 minutes before slicing

• Carve across the grain for tender cuts

• Make gravy from flavorful pan drippings

Step-by-Step Roasted Hip of Beef Recipe

Now let’s walk through a complete recipe from start to finish:

Ingredients:

• 1 (6-8 lb) boneless hip roast
• 3 tbsp olive oil
• 1 tbsp salt
• 2 tsp black pepper
• 1 tsp dried thyme
• 1⁄2 tsp dried rosemary
• 3 cloves garlic, minced
• 1 onion, diced
• 1 cup red wine or beef broth

Directions:

1. Pat hip roast dry and place in a baking dish. Coat all over with 2 tbsp olive oil. Sprinkle generously with salt, pepper, thyme, and rosemary.

2. Refrigerate uncovered 8-24 hours to marinate. Remove roast and let sit at room temp 1 hour before cooking.

3. Preheat oven to 300°F. In a large Dutch oven, heat remaining 1 tbsp oil over medium-high heat. Sear hip roast on all sides until well browned, about 2-3 minutes per side. Transfer to a plate.

4. Add onion and garlic to the pot. Sauté until softened, about 2-3 minutes.

5. Return roast to pot along with wine or broth, adding more liquid as needed to come 1/3 up the sides of the meat. Bring to a boil.

6. Cover pot and transfer carefully to the oven. Roast for 3-4 hours, basting every 30 minutes, until fork tender and 205°F internal temperature.

7. Remove roast from oven, tent loosely with foil, and let rest 15-30 minutes.

8. Carve across the grain into 1⁄4 inch slices. Serve drizzled with pan juices.

Frequently Asked Questions

Still have questions? Here are answers to some common hip of beef queries:

What is beef hip used for?

The hip primal contains flavorful cuts like rump roast, sirloin tip, and tri-tip steaks. It’s ideal for roasting or grilling.

What’s the best cooking method for tender hip roast?

Low, moist heat cooking like braising or roasting breaks down tough connective tissues for tender, fall-apart roast.

How long should you cook hip roast?

Cook approximately 3-4 hours at 300°F until 205°F internal temperature. Allow 15-30 minutes rest time before slicing.

What size hip roast should I buy?

Choose a 4-8 lb boneless roast or 10-14 lb bone-in roast to serve 6-10 people. Plan on around 1 lb per person.

Can you cook a hip roast without braising liquid?

For best results, braise and roast together. The braising liquid keeps it moist and tender. Remove once fork tender.

What temperature should hip roast be cooked to?

Cook to an internal temperature of 205°F for perfectly tender, sliceable hip of beef.

Satisfying Hip Roast Made Simple

With the right prep, cook time, and temperature, you can achieve impressive, mouthwatering roasted hip of beef. Focus on generously seasoning, searing, and braising with broth or wine before roasting low and slow. Follow these helpful tips and step-by-step recipe for hip roast success. Your guests will be begging for seconds!