How to Cook a Hip of Beef to Juicy, Tender Perfection

As an avid home cook and beef lover, I’m always looking for new and exciting cuts of meat to try The hip of beef is an impressive, flavorful roast that can be the centerpiece of a special meal, but many find it intimidating to cook. With its large size and uneven shape, it takes a bit of know-how to get it just right.

In this detailed guide I’ll walk through exactly how to cook a hip of beef roast step-by-step. With a few simple techniques, you can have a perfectly cooked mouthwateringly tender hip roast ready to wow your guests. Let’s get into it!

What is Hip of Beef?

The hip of beef comes from the upper back end of the cow, behind the sirloin. It’s a large, irregularly shaped cut made up of different muscles including the rump, sirloin tip, and tri-tip. Bone-in cuts are dramatic and great for presentation, but boneless hips are easier to work with.

This flavorful cut has good marbling and responds very well to braising and roasting. When cooked properly, the hip of beef is incredibly tender and juicy. The key is low and slow roasting to break down the connective tissues.

Choose the Right Cut

For roasting a hip of beef, your best options are:

  • Ponderosa hip roast – A boneless roast from the round/rump, 4-8 lbs.

  • Steamship round roast – Boneless from the hip/sirloin, 8-12 lbs.

  • Full sirloin tip roast – Bone-in with the femur, 10-14 lbs.

Look for Choice or Prime grade beef with ample marbling for the most flavor and tenderness. Plan for around 1 pound per person, as the bone and shrinkage take up some weight.

Prep the Roast

Start prepping the night before cooking. Place the roast on a tray and pat it dry with paper towels. Sprinkle liberally with salt and pepper or your favorite spice rub. Cover loosely and refrigerate 8-24 hours to season the meat.

On cooking day, pull the roast out and let it come to room temp about 1 hour before roasting. Preheat oven to 300°F.

Brown the Roast

In a large Dutch oven, heat 1-2 tbsp oil over med-high heat. Add the roast and brown well on all sides, 2-3 min per side. This caramelizes the meat for great flavor.

Remove roast to a plate. Add onions and garlic to pot and cook until softened, about 2-3 minutes.

Braise and Roast

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

Roast at 300°F, basting occasionally, until fork tender – about 3-4 hours for a 5-7 lb roast. Use a meat thermometer to confirm it reaches 205°F for well done.

Rest and Carve

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

Tips for Juicy, Tender Hip Roast

Follow these tips and tricks for the best results:

  • Generously season roast with salt, pepper, herbs overnight

  • Sear all sides to develop flavorful crust

  • Braise in broth and wine to impart moisture

  • Cook low and slow, approx. 300°F for 3-4 hours

  • Roast to 205°F internal temperature

  • Let rest before carving to allow juices to settle

  • Slice across the grain for tender cuts

  • Make gravy from flavorful pan drippings

How to Cook a Top Round Roast


What is beef hip used for?

Rump steak comes from the rear part of the hip and the same muscle as the sirloin. It is well-marbled and has a thick strip of fat, making it particularly flavorful and a great cut for any dish, especially for ramen.

How do you cook beef so it’s tender?

To cook it until it’s so tender it falls apart, you’ll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

Which cooking method is best for a chuck roast?

How do you tenderize chuck roast? Braising is the best way to tenderize chuck roast because it breaks down the fat into tender, juicy pieces. Learn more about how to braise meat.

How do I cook a beef roast without drying it out?

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

How big should a hip of beef be?

Work at something you love. Hips of beef can be called different things depending on the area you are from. A full hip is more likely to large to place on the machine without it catching. I suggest using a ponderosa hip or a steamship round. Ideally you are looking for a cut of beef that is around 40-80lb in size.

What is a full hip of beef called?

hips of beef can be called different things depending on the area you are from. A full hip is more likely to large to place on the machine without it catching. I suggest using a ponderosa hip or a steamship round.

What cuts of beef do you need to make roast beef?

Here’s everything you need to know: There’s no single cut of beef that is necessary to make roast beef; some common cuts include top-round roast, top sirloin roast, bottom-round roast, and eye of round roast. We usually use a top-round roast, but a bottom-round roast would work too. If you’re unsure, ask your butcher!

How long does roast beef take to cook?

It’s true that due to their size, most beef roasts will take a couple of hours to cook, but you can’t beat their set-it-and-forget-it nature (not to mention the enticing aromas that’ll fill your kitchen). We’ll teach you how to cook roast beef so you can make recipes including ribeye roasts, tenderloin roasts, rib roasts, and more.

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