This is the most tender roast beef recipe you’ve ever had. And it’s so simple to make! I know that cooking a whole roast beef sounds hard, but trust me, it’s not! I’ll show you all the steps to make it as easy as possible. This recipe for roast beef that melts in your mouth doesn’t have any gluten, dairy, or carbs. You can also make it Whole30-friendly by replacing the red wine with more beef broth.
A good roast beef dinner is great for a Sunday family meal or when we need to feed a lot of people. It’s also great for a special occasion.
A 4 pound roast can stretch a long way. I’d say it’s probably enough for 10 good servings. And if you’re only cooking for a small group, the leftovers are great! How about some roast beef sandwiches? Or cut it up for some tasty steak tacos?
A juicy, flavorful hip of beef roast makes for an impressive centerpiece at any dinner party or holiday meal. However, cooking this large, unique cut of meat can seem intimidating for home cooks. Follow this comprehensive guide to learn everything you need to know about selecting, preparing, and roasting a hip of beef to tender, mouthwatering perfection.
What is a Hip of Beef?
The hip of beef comes from the cow’s rump, close to the sirloin and round primal cuts. It consists of multiple muscles including the topside, silverside, and thick flank. If you leave the hip whole, it makes a weird-looking roast that weighs between 15 and 30 pounds. It is also sometimes called a baron or buffalo roast.
Choosing the Right Cut
Choose a hip of beef that has a lot of marbling and is the same size and shape all over. Opt for boneless cuts for easier handling. Allow 1/3 to 1/2 pound of meat per person. Grass-fed beef tastes fuller and more beefy, while grain-fed hip roasts are more tender and marbled.
Prepping the Roast
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Place the beef hip on a work surface and cut off any silver skin or extra fat with a sharp knife. Score the fat cap in a criss-cross pattern.
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Generously season all over with salt, pepper, garlic powder, and other desired seasonings Let the roast sit at room temperature for 1 hour before cooking
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Tie the roast tightly and securely with butcher’s twine at 2-inch intervals to maintain its shape during cooking. Make sure it is evenly balanced.
Calculating Cook Time
As a general rule, plan on cooking your hip of beef roast approximately 25-30 minutes per pound for medium doneness. The total time can range from 5 to 8+ hours for a 15 to 30 pound roast Use an instant-read thermometer to gauge doneness, not just cook time
- Rare: 120-125°F
- Medium Rare: 130-135°F
- Medium: 140-145°F
- Medium Well: 150-155°F
- Well Done: 160°F+
Roasting to Perfection
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Preheat the oven to 300°F. Heat 2 Tbs. olive oil in a large Dutch oven over medium-high heat.
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Brown the hip roast on all sides until a nice crust forms, about 5 minutes per side.
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Add chopped onions, carrots, celery, garlic, and beef broth to the pot. Bring to a simmer on the stovetop.
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Cover and transfer to the preheated oven. Braise for the calculated cook time, basting every hour, until it reaches your desired internal temp.
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Tent loosely with foil and let rest for 30 minutes before slicing against the grain.
Serving Suggestions
Carve your succulent hip roast into thin slices and serve alongside:
- Roasted or mashed potatoes
- Sauteed mushrooms
- Steamed asparagus
- Yorkshire pudding
- Horseradish cream
- Au jus or gravy
With the proper techniques, cooking an impressive hip of beef roast for your next special occasion dinner couldn’t be easier. Follow this guide for guaranteed success!
What to serve with this melt in the mouth roast beef
Roast beef is a great meal, but don’t forget the sides! I like to serve it with mashed potatoes that can soak up some of the gravy or juices. And some veggies, of course!.
For a hearty meal, serve with mashed potatoes and green beans or a salad. I also love roasted brussels sprouts with this recipe!.
For a lighter option, serve with cauliflower mash and some kind of veggie. Or just serve the roast beef with a salad!.
Here are some other great side dish ideas:
How do you cook beef so it’s tender?
There are three keys to cooking tender roast beef: 1) not overcooking (keep an eye on your cooking time and temp!), 2) searing the meat before roasting, and 3) cooking in a braising liquid. In this case we are using beef broth and a dry red wine.
The wine doesn’t make the meat more tender, but it does add a great flavor! If you need to leave out the wine for personal reasons or if you’re on a Whole30, just add more beef broth and replace the wine 1 to 1.
To go over the first point again, you should cook the beef until it reaches 130o (for medium-rare) or 125o˺ (for rare). Don’t go beyond that! And that’s the serving temp, y’all. For medium-rare, it should only be 115oF when you take it out of the oven. For rare, it should be 110o̺F. While you rest for 20 minutes, the temperature will keep going up until it reaches the right level of 125oF or 130o̺F.
Keep in mind that this is for a 3 to 4 lb roast. If you’re cooking a 1- to 2-pound roast, it probably won’t get much hotter during the resting phase. To get it to 125ºF/130ºF, you’ll probably need to cook it to 120ºF/125ºF during the roasting phase.
The oven temperature will stay pretty low at 275ºF if you’re trying to figure out how to cook roast beef that melts in your mouth. The only time we will be using a high temperature is during the searing process in the beginning.
To make sure your oven is accurate, I always recommend using an oven-safe thermometer like this one! You can rest it right on the wire rack or hang it off from the hook. These are great for baking too or if you have an old oven!