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Oven Roast Beef Tri-tip
This is fairly easy and turns out so flavorful. This cut has sufficient flavor that it is best served rare to medium rare. If you don't like reddish-pink beef, you're better off choosing a different type of roast. Or cook it longer, but it spoils the effect.
What you need
- 1 beef tritip roast (2.5 - 3lbs)
- 1 tbl or more fresh grated garlic (paste)
- Kosher salt
- Fresh ground black pepper
How to make it
- Remove roast from refrigerator at least one hour before cooking to come to room temperature
- Preheat oven to 425º
- Slightly trim excess fat from roast if untrimmed, but a thin layer over the top is desirable
- Rub roast all over with garlic then dust with salt & pepper
- Cook for approximately 25-35 minutes until crispy on the outside and internal temperature is about 125 (yes, it's rare, but roast will continue to cook while it rests)
- Remove and cover loosely with foil - allow to rest for 15-20 minutes
- Slice thinly and serve on warm plates
Because of the shape, the small end may be more done than the larger end. If your roast is not fully thawed, you may find internal pockets that are more rare. Best to use a fresh or fully thawed roast and bring to room temperature before roasting. This ensures the most even cooking.
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