Oven Roasted Tri-Tip

Oven Roasted Tri-Tip

Tri-tip is the cut of beef from the bottom sirloin primal cut.  It’s a small triangular muscle that is usually between 1 1/2 to 2 1/2 pounds per side of beef.  Tri-tip was typically used for ground beef or sliced into steaks. Then in the late 1950s tri-tip became a local specialty in Santa Maria, California when Otto Schaefer decided to market it.  Tri-Tip is full of flavor, lower in fat and typically sliced across the grain before serving. 


1 Tablespoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

6 Cloves Minced Garlic

1/2 Cup Olive Oil

1/2 Cup Red Wine

1/2 Cup Beef Stock

1 1/2 to 2 1/2 Pounds Beef Tri-Tip

1 Potato Cut In Half

4 Whole Carrots

1 Cubanelle Pepper

2 Tablespoons Dried Garlic Bits

Kosher Salt & Pepper For Vegetables

In a medium size bowl combine the kosher salt, pepper, minced garlic, olive oil, red wine and beef stock. This will be your marinade.  Pierce the tri-tip all over with a fork.  Put the meat in a zip lock bag and pour in the marinade.  Remove as much air as possible. Put it in the refrigerator overnight.  Remove the meat 2 hours before cooking.  Preheat your oven to 450° F.  Take the tri-tip out of the zip lock bag and throw away the marinade.  Put the meat, fat side up, in a roasting pan along with the potatoes, carrots and cubanelle pepper.  Sprinkle the dried garlic bits all over the top of the meat. Salt and pepper the vegetables. Cook for 10 minutes at 450° F.  Turn the oven down to 350° F and cover with foil for 15 minutes.  After 15 minutes remove the foil and roast for another 15 minutes.  The tri-tip should be medium rare at this point.  Cook longer if you like.  Remove the meat from the oven and cover back up with the foil.  Let rest for 15 minutes (outside the oven). This will complete the cooking and let the juices stabilize.  Transfer the tri-tip to a carving board and slice 1/4 inch slices diagonally across the grain.  Transfer the meat and vegetables to a serving platter and have a perfect dinner.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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