Best 5 Braised Tri Tip Roast Recipes

BRAISED TRI TIP WITH RED WINE GLAZE

Steps:

• Because of where the tri tip is cut from it will have two different grains (see photo), so you will have two different cutting directions. There is a video linked in the note box below that shows how to cut your tri tip for optimal tenderness.
• Preheat the oven to 325°.
• Trim the fat cap on the tri tip so that it is 1/2-1/4 inch thick. Also remove any silver skin (if there is any).Prick the fat cap, down to the meat, with a fork or sausage pricker. This will help the fat render and get a nice crust. Generously salt and pepper the tri tip on both sides. Lightly rub it into the meat.
• Place your Dutch Oven or roasting pan over medium-high heat on the stove top. Add the oil and let it get hot.
• Place the trip tip, fat side up, in the hot oil and brown the first side, about 5 minutes. Flip and brown the other side, about 4-5 minutes. Remove the tri tip to a plate.
• In the now empty pan add the onions, carrots, celery and salt and pepper. Soften and brown lightly for about 10 minutes. Scraping up any browned bits on the bottom of the pan as you are able (this is called deglazing and is full of flavor!!!)
• Add in the garlic and tomato paste, stir around the pan to mix with the veggies.
• Pour in the beef stock and wine and deglaze the bottom of the pot further.
• Add in the bay leaves, rosemary, and thyme.
• Nestle the tri tip into the liquid, fat side up. Place a piece of parchment paper directly over the roast. This will help the braising liquid work it's magic!
• Cover the pot with a lid, or if you do not have a lid tightly cover with foil.
• Place in the oven to braise for 2 1/2 hours.
• Remove the braised tri tip from the pot to a separate plate or wooden cutting board, cover with foil. Let rest for 15 minutes.
• Meanwhile make the red wine glaze:
• Place a fine mesh strainer over a sauce pan and strain the braising liquids from the solids. Discard the solids.
• Place the sauce pan/braising liquid over medium high heat, add the apple cider vinegar, and then simmer the sauce for 5 minutes. If any brownish-tannish bubbles/scum rises to the top, skim that off and discard.
• Mix the softened butter with the flour by mashing with a fork, this is called a beurre manie and will thicken your sauce beautifully! Turn the heat to low, then whisk the beurre manie into the sauce. Once thickened pull from the heat. Taste for seasoning.
• Cut the roast into 1/2 inch thick slices, serving 2-3 slices per person, plate and drizzle with the red wine glaze. Serve additional glaze on the side. See the video linked in the notes box below on how to properly cut a tri tip!Pro Tip: When you cut the tri tip the meat should look like dots of fibers, not long strands. This is how you know you are cutting against the grain.
• This is excellent with roasted asparagus, sautéed garlic green beans, or roasted fennel, and Garlic Mashed Potatoes (or the Instant Pot version), or Stuffing.

TRI TIP ROAST

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.

THE BEST BEEF TRI-TIP

Steps:

• 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.

OVEN-ROASTED TRI-TIP

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.

GRILLED OR OVEN-ROASTED SANTA MARIA TRI-TIP

Steps:

• Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
• Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
• Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.