Bonnie D. Recipe

OVEN ROASTED TRI-TIP

By Bonnie D. Utahn


Recipe Rating:
Serves:
4 to 6
Prep Time:
Cook Time:

Bonnie's Story

You will love this intensely flavored tri-tip roast using my Santa Maria rub posted on this site, and served with an amazing pan sauce that is certain to please the entire family. I am happy to share with my JAP friends! Enjoy!



Photo is my own. Recipe from net with changes.

Ingredients

use my recipe for santa maria rub on this website, then return here for the cooking method below and the pan sauce.
1
2 1/2 pound tri-tip

Directions Step-By-Step

1
Prepare the Santa Maria Rub and pat it into the meat on both sides, and let it it stand at room temperature for 2 hours if you are cooking it right away. If not, you may leave it in the fridge covered overnight. Just bring it to room temperature before cooking.
2
Pre-heat the oven to 450 degrees. Place tri-tip in a roasting pan with a rack and place in hot oven, and roast to your preference. Check internal temperature after 20 minutes. It should be blood rare. That is too rare for us, so I roasted it for 30 minutes (140 degrees) . Tent the meat loosely while you make the pan sauce. Allow the meat to stand for 15 minutes before carving. Carve by slicing the meat into thin slices across the grain. After roasting 30 minutes, mine was medium rare in the center when I carved it. Perfect when the pan sauce was poured over it. Serve immediately. Makes great sandwiches the next day.
3
PAN SAUCE:
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon minced garlic
1 tablespoon Dijon mustard
optional: 1 teaspoon of any fresh herbs you may like, such as rosemary, thyme or 1/2 teaspoon dried.
salt and freshly ground black pepper
Place the pan you roasted the meat in over the burner, add the garlic, stir for 1 minute, add stock, wine, and any herbs. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the sauce slightly, then whisk in the mustard and taste it for salt and pepper. Pour the sauce over the sliced meat and serve immediately. NOTE: This is a lean cut of meat which means that sometimes there are no pan drippings, so put a pat of butter in the pan, add the wine and the rest of the ingredients. It will still pick up the flavor.

About this Recipe

Course/Dish: Beef, Roasts
Other Tag: Quick & Easy

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85 Comments

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Bonnie D. Utahn
Feb 16, 2015
Thank you, so much, Maddie!
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Maddie Lynn Maddie_Lynn
Feb 16, 2015
This recipe is easy to follow, and the results are fantastic. The pan sauce is magic! I modified the roasting time and substituted flank steak, with equally mouth-watering results. Five stars.
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Bonnie D. Utahn
Jan 11, 2015
Thanks for trying the recipe Rebekah!
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Rebekah Farabaugh bekah930
Jan 11, 2015
It was awesome!
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Rebekah Farabaugh bekah930
Jan 11, 2015
I tried this recipe and say it's Family Tested & Approved!