Tri tip roasts are one of the three muscles that make up the bottom sirloin portion of beef. Unlike other cuts of beef, the tri tip roast you purchase will be the entire muscle, so the size of the roast is determined by the size of the animal at slaughter. Tri tip roasts are lean and boneless, so they are perfect for when you need roast beef quickly without a fuss. Carve a tri tip roast across the grain in thin slices for serving.
Things You'll Need
- 1 1/2 to 2 lb.Tri tip roast
- Shallow roasting pan with rack
- Aluminum foil
- Meat thermometer
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Place the tri tip roast, fat side up, in a shallow roasting pan with rack.
Season the roast with the herbs and spices of your choosing. Simple salt and pepper works, as do blends such as Cajun, Italian or Tex-Mex.
Place the roast, uncovered, in a preheated 425 degree Fahrenheit oven.
Roast for 30 to 40 minutes for rare meat and 40 to 45 minutes for medium. Overcooking a tri tip roast can cause it to be dry and tough, cooking the roast to rare or medium insures a juicy, tender roast.
Remove the roast from the oven and cover loosely with aluminum foil. Allow the roast to rest for 15 to 20 minutes. Insert a meat thermometer into the thickest portion of the roast. Serve when the roast reaches an internal temperature of 145 degrees Fahrenheit for rare or 160 for medium.