Bonnie D. Recipe


By Bonnie D. Utahn

Recipe Rating:
 14 Ratings
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.


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

Directions Step-By-Step

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.
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.
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

  • Comments

  • 1-5 of 79
  • user
    Bonnie D. Utahn - Nov 8, 2010
    Bonnie Dare [Utahn] has linked this recipe with SANTA MARIA RUB
  • user
    Bonnie D. Utahn - Nov 8, 2010
    Bonnie Dare [Utahn] has shared this recipe with discussion group:
    What's Cookin' Today?
  • user
    Carole F BakersQueen - Nov 8, 2010
    Thanks for posting a picture of this, I can see what a Tri-Tip roast looks like. I can't wait to try this someday. I love a good Roast!!
  • user
    Juliann Esquivel Juliann - Nov 8, 2010
    Bonnie this roast looks delicious, I am very confused about what cut of beef you are talking about when you say tri tip. I always buy Rump roast, then they have bottom round roast, then they have the crown roast. I have never seen a tri tip roast here in Florida by chance is there another name they call it? I would certainly love to buy tri tip and make it. We love roast beef and I usually buy bottom round roast when I make a pot roast . I always use Rump roast when making roast beef in the oven or Standing Rib roast for really special occasions. LOL
  • user
    Kendra Hansen glitterpeaches - Nov 8, 2010
    DO you cover the Tri-Tip while roasting it?