This tri-tip recipe came about after I received a food wish for roast beef, which can be done with many different cuts. I ended up deciding on beef tri-tip since it's affordable, flavorful, great for parties, and using this low-temp roasting technique, nearly foolproof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want.
Ingredients
- kosher salt: 2 Tbsp
- black pepper: 1 Tbsp (freshly ground)
- smoked paprika: 1 Tbsp
- garlic powder: 1 tsp
- cayenne pepper: 0.25 tsp
- rosemary: 1 tsp (dried)
- fresh rosemary leaves: 1 Tbsp (chopped)
- beef tri-tip roast: 1 piece (2 1/2 pound)
- beef broth: 0.5 cup (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 225 degrees F (110 degrees C).
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Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
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Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
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Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
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Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
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Mix beef broth in with the pan drippings and drizzle over the slices. Chef John
