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Oven Tri Tip




Source of Recipe


Scott’s Kitchen


List of Ingredients




For the tri-tips, we usually get three of them and try different rubs/marinades. My Dad particularly likes his beef plain - so one of the tri-tips will always just be salt and pepper rubbed. The others get a bit more exotic! But the rub's not the point - the easy preparation in the oven is what these tri-tips are all about.

Recipe



Doing the tri-tips in the oven sacrifices a bit of the smoky flavor from the Weber BBQ version -- but the super-easy preparation and not having guests following me out onto the patio!) makes the oven version perfect for winter-time cooking and entertaining. But you'll want to do the rubs (or marinades) enough in advance to ensure the beef ends up being very flavorful.

I call these my "Lazy-S" tri-tips - Lazy-S for Lazy Scott! Note: As I'm writing this, it strikes me that beef short ribs might just be another great holiday buffet dish. I mean the kind that have already fallen off the bone after hours of braising! I'll have to experiment with that sometime - although on a day when I've got the energy and dedication required to tend short ribs much of the day!

DIRECTIONS

After breakfast on the day you're entertaining, prepare the tri-tip using whatever rub or marinade you prefer. I like to use coarse sea salt (applied heavily) along with whatever rub I've chose. For the plain version my Dad prefers, it's just the coarse seal salt and some fresh ground pepper. After rubbing/marinading, put each tri-tip into a large Ziplock-style plastic bag, remove as much air as possible, seal it, and put it back in the refrigerator.

When you're ready to cook, here's the drill. Allow an hour from this point to serving.

Take the tri-tips out of the refrigerator and their Ziplock bags and begin letting them warm to room temperature. Place the tri-tips into a suitable oven roasting pan (I prefer to use Pyrex baking dishes because they clean up so readily!) Preheat the oven to 450 degrees.

When the oven's warmed up to 450 degrees, put the roasts into the oven and roast for 10 minutes at 450 degrees.

Open the oven and cover the tri-tip with aluminum foil. Reduce the heat to 350 degrees and roast for 15 minutes.

Open the over and remove the foil. Continue roasting at 350 degrees for a final 15 minutes.

At this point, the meat has roasted for a total of 40 minutes and should be just right for medium-rare -- but you can't serve it yet. Remove the tri-tip from the oven and recover it with foil. Let it sit for 15 minutes outside the oven.

Now it's ready! At 55 minutes from when you started, remove the foil, place the tri-tip on a cutting board and slice 1/4 inch slices diagonally across the grain. Each slice will end up being 1-4 inches in length. Serve on a platter with accompanying sauces (BBQ sauce, steak sauce are good to have along side).

That's it. Enjoy! Serve with a side of Perfect Roasted Potatoes for a special treat! (Note that a second oven may be required for their combined preparation because of the temperature gymnastics used in both recipes!)