Time 8h50m Yield 4 Number Of Ingredients 8 Steps:
Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking. Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan. Place meat in the prepared roasting pan. Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.
Time 2h50m Number Of Ingredients 8 Steps:
Place the tri-tip roast into a closable plastic bag and set aside. Whisk the marinade ingredients together in a small dish and pour into the bag with the roast. Press the excess air out of the bag, zip it closed. Massage the meat well, turning within the bag to coat completely with the marinade. Place in the refrigerator for 2 to 3 hours. Preheat the oven to 425°F, set a wire rack over a baking sheet. Remove the marinating roast from the plastic bag, letting excess marinade drip off. Place the roast on the wire rack and insert an oven thermometer into the center of the meat. Grind black pepper over the top. Transfer the baking sheet to the oven and roast for 30 to 35 minutes or until desired doneness. For medium-rare 135°F, for medium 145°F. Remove from the oven, cover with aluminum foil and rest for 15 minutes. Transfer to a cutting board and slice across the grain in thin slices. Place on a platter and serve.
Time 1h15m Number Of Ingredients 7 Steps:
In a small mixing bowl whisk together salt, pepper, ancho chili powder, smoked paprika and garlic powder. Rub over entire tri tip coating every surface. Let it rest at room temperature for 1 hour, or cover and refrigerate up to 24 hours then let rest at room temperature 1 hour. During last 15 minutes of resting preheat oven to 350 degrees. Place roast on an oven safe wire cooling rack then place rack over a rimmed baking sheet. Insert an oven safe food probe thermometer into roast into center of thickest portion. Set thermometer about 5 degrees shy of desired doneness temperature. Bake tri tip in preheated oven until it is about 5 degrees shy of target temperature,** about 40 to 55 minutes (bake time will vary quite a bit based on thickness of roast and desired doneness). Near the end of baking preheat a cast iron skillet over medium-high heat on the stovetop for about 5 minutes. Turn on exhaust fan. Add 1 Tbsp vegetable oil to the skillet. Sear the tri tip in the skillet until evenly browned all sides about 4 to 6 minutes total (it should rise about 5 more degrees while searing), and tri tip has reached desired doneness (I like about 130 to 135°F). Transfer to a cutting board, tent with foil and let rest 10 minutes (it should rise about 5 more degrees). Slice thin then serve.
Time 2h50m Yield 8 Number Of Ingredients 7 Steps:
Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven. Preheat the oven to 425 degrees F (220 degrees C). Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef. Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes. Allow to rest at least 15 minutes before slicing against the grain.
More about “oven roasted tri tip roast recipe 425”
Time 35m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Combine all ingredients, except garlic and rosemary, and blend well. Place roast in an oven-proof baking dish. Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down. Preheat oven to 425 degrees. Sprinkle the garlic powder and crushed rosemary over the top of the roast. Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare. Remove from oven and allow to rest about 5 to 10 minutes. Carve against the grain and serve, using the juices as a gravy.
