The Best Beef Tri-Tip

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!

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 274 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 225 degrees F (110 degrees C).

Step 2

Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.

Step 3

Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.

Step 4

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.

Step 5

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.

Step 6

Mix beef broth in with the pan drippings and drizzle over the slices.