The Best Beef Tri Tip Roast Beef
ID: 97b84cc6...
An incredibly easy and effective slow-roasting method for beef tri-tip that yields exceptionally juicy, tender, and flavorful roast beef using a rustic rosemary-spice dry rub.
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🍳 Cooking Flow
Prepare the dry rub by thoroughly mixing all the spices and herbs in a bowl. → Coat the tri-tip generously on all sides and edges with the dry rub in a roasting pan. → Slow roast at 225°F for about 1.5 hours, flipping halfway, until the internal temperature reaches 130°F. → Cover the pan with foil and let the roasted meat rest for 20 minutes. → Divide the roast where the grain changes direction, and slice thinly against the grain to serve.
Cooking Steps
Brief Cooking Order
Prepare the dry rub by thoroughly mixing all the spices and herbs in a bowl. → Coat the tri-tip generously on all sides and edges with the dry rub in a roasting pan. → Slow roast at 225°F for about 1.5 hours, flipping halfway, until the internal temperature reaches 130°F. → Cover the pan with foil and let the roasted meat rest for 20 minutes. → Divide the roast where the grain changes direction, and slice thinly against the grain to serve.
Introduction
An incredibly easy and effective slow-roasting method for beef tri-tip that yields exceptionally juicy, tender, and flavorful roast beef using a rustic rosemary-spice dry rub.
Step 1
Mix the kosher salt, black pepper, smoked paprika, garlic powder, cayenne pepper, dried rosemary, and freshly chopped rosemary together in a small bowl to create the dry rub.
Step 2
Place the 2.5-pound beef tri-tip in a roasting pan and coat it generously on all sides with the prepared spice rub, pressing any excess spices from the pan onto the edges of the meat.
Step 3
Roast the tri-tip in the center of a preheated 225°F oven for about 1.5 hours, or until the internal temperature reaches 130°F in the thickest part for a rosy medium-rare.
Step 4
Flip the tri-tip halfway through the cooking time to ensure more uniform cooking, as the side touching the bottom of the pan cooks faster.
Step 5
Remove the roast from the oven, cover the pan tightly with aluminum foil, and let it rest for 20 minutes before slicing.
Ingredients List
Important Notes
A tri-tip has muscle fibers running in two different directions. Always locate where the grain shifts, cut the roast into two separate pieces first, and then slice each piece against the grain to guarantee tenderness.
Slow roasting at a low temperature of 225°F mimics the gentle heat of a smoker, keeping the meat incredibly juicy without needing a sear.
Letting the meat rest covered for 20 minutes is critical; slicing too early will cause all the juices to run out.
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