I received a food wish for roast beef recently, 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!

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Recipe Summary

prep:
10 mins
cook:
1 hr 30 mins
additional:
20 mins
total:
2 hrs
Servings:
8
Yield:
1 2 1/2-pound tri-tip
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the Rub:

Directions

Instructions Checklist
  • 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.

  • 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'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

274 calories; protein 38.4g; carbohydrates 1.4g; fat 11.8g; cholesterol 131.7mg; sodium 1539.7mg. Full Nutrition
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Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2020
This was among the best tri tips I have ever eaten. I followed the recipe exactly. I very much enjoyed the rub as well as the method. It was so tender and tasty. I paired with brown rice and a fresh vegetable..delicious. I will definitely make this again and again. Read More
(3)
23 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/01/2020
Delicious and THIS is the way to go in the future for making tri-tip at home. In the past, I had marinated it overnight. It went on a rack in a roasting pan in a hotter oven. This made MUCH less mess and it's easier. (I still used the rack, though.) Served with Chef John's Creamy Corn Pudding - another winner. Thanks again, Chef John! Read More
(4)
Rating: 5 stars
03/15/2020
This was among the best tri tips I have ever eaten. I followed the recipe exactly. I very much enjoyed the rub as well as the method. It was so tender and tasty. I paired with brown rice and a fresh vegetable..delicious. I will definitely make this again and again. Read More
(3)
Rating: 5 stars
02/03/2020
Super easy and delicious Read More
(1)
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Rating: 5 stars
03/20/2020
TRI TIP certainly makes a fantastic roast beef. Sliced thin it makes a delightful meal or sandwiches. This recipe is Easy to cook Read More
Rating: 5 stars
01/02/2021
Easy and tastful, I got some, Then my daughter finished it....... Will make again.. Read More
Rating: 5 stars
12/21/2020
I did not make any changes, it was very good! I will probably cut the salt a bit and see if it tastes the same as we need to watch our salt. Read More
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Rating: 4 stars
05/18/2020
I did not have any fresh rosemary so went with out. It turned out moist and tasty but a bit too salty. I'd recommend you cut the salt portion in half. Check it at about and hour and 15 minutes if you like it truly medium rare. Read More
Rating: 5 stars
08/20/2020
This Tri-Tip was FABULOUS! I've made several different recipes for Tri-Tip and this one was the best by far. After reading several of the reviews suggesting that the salt be cut in half, I did reduce it to 1 Tbs. and it turned out great. This will definitely be my go-to recipe in the future! Chef John never disappoints me! Read More
Rating: 5 stars
11/28/2020
I followed this recipe exactly (something I rarely can do) and it was fantastic. It tasted the most like a delicatessen roast beef of any I've made, and was good hot and cold. I suspect the smoked paprika is one key. It's such a simple recipe, too. Read More
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