The Best Beef Tri-Tip

Name: The Best Beef Tri-Tip
Prep time: 10 min
Cook time: 90 min
Total time: 120 min
Ingredients: 2 tablespoons kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 0.25 teaspoon cayenne pepper; 1 teaspoon dried rosemary; 1 tablespoon chopped fresh rosemary leaves; 1 (2 1/2 pound) beef tri-tip roast; 0.5 cup beef broth

4.6

(43)

40 Reviews

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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 fool-proof. 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. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Recipe by Chef John

Updated on July 14, 2022

3

Prep Time:

10 mins

Cook Time:

1 hrs 30 mins

Additional Time:

20 mins

Total Time:

2 hrs

Servings:

8

Yield:

1 2 1/2-pound tri-tip

Jump to Nutrition Facts

Ingredients

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth (Optional)

Directions

Preheat the oven to 225 degrees F (110 degrees C).
Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
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.
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.
Mix beef broth in with the pan drippings and drizzle over the slices.

Chef John

Chef's Notes:

Since we're using such a low temperature, there isn't going to be much carry-over heat, so be sure that you reach your target temperature before pulling it out.

Feel free to use chicken broth instead of beef broth.

Nutrition Facts (per serving)

274	Calories
12g	Fat
1g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 274
% Daily Value *
Total Fat 12g	15%
Saturated Fat 4g	22%
Cholesterol 132mg	44%
Sodium 1540mg	67%
Total Carbohydrate 1g	1%
Dietary Fiber 1g	3%
Total Sugars 0g
Protein 38g
Vitamin C 1mg	5%
Calcium 17mg	1%
Iron 4mg	20%
Potassium 353mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.