Tri-Tip was on sale last week and I bought it, because it was cheaper than ground beef. I never made tri-tip before. Our barbecue needs some work done on it, so I wanted an oven version of it. Having read up a little on tri-tip, I found it needed some time to marinate with seasonings before cooking it to impart flavor. One recipe suggested cutting slits in the roast and putting whole cloves of garlic – I liked that idea! Nothing wrong with keeping Dracula at bay!
Becky’s Oven Roasted Tri-Tip
- 2 1/2 lb beef tri-tip with a fat cap on one side (this protects it from drying out)
- 6 cloves of garlic cut in halves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp garlic pepper seasoning
- 1/2 tsp dried ground chili
- 2 Tbsp olive oil
- Place the tri tip in a large glass Pyrex dish. Cut slits in the Tri-tip and insert the garlic clove halves in various places. Combine the spices in a small bowl and mix them. Coat the trip tip on both sides with the spice mix. Drizzle some olive oil over both sides of the roast. Cover the tri-tip roast with plastic wrap and refrigerate for at least 2 hours.
- Remove the beef about 2 1/2 hours before you want to eat. Allow the roast to sand for 2 hours to come to room temperature.
- Preheat the oven to 450F. Place the roast (fat side up) on the rack of a shallow roasting pan.
- Roast for 20 minutes and begin checking the internal temperature. (115-120F for rare; 120-125F for medium rare; my family likes it medium: 130F) My roast took 30 minutes of roasting time for medium. I let it rest for 15 minutes. I served it with a quick pan sauce (1 cup beef broth, 1/2 cup red wine, 1 Tbsp Dijon mustard and a slurry of cornstarch) and boiled potatoes with herbs. Slice the Tri-tip thinly at a bias.
Our whole family enjoyed this. Why did I wait so long to make tri-tip?